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1
CAKE
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Make cake according to directions except in place of water, add 1 1/4 c of peach nectar and add cinnamon. Pour into pans and sprinkle generously with brown sugar.
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Bake according to directions and golden in color- about 29 min.
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Cool cakes completely. When cooled, cut up into bite sized pieces.
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SAUCY PEACHES
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5 large peaches, peeled and thinly sliced
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1 (21 oz) can of peach pie filling
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1 tsp cinnamon
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1/3 c brown sugar
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Peel and slice peaches. In bowl mix fresh peaches, canned peaches, cinnamon and brown sugar. Set aside.
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VANILLA CREAM
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1 c heavy cream
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1 tsp vanilla extract
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1/2 tsp cinnamon
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Beat in mixer on high until thick and creamy.
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Now all you do is LAYER.
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Using large tall glass serving bowl, start with layer of cake pieces, then a layer of the saucy peaches. I sprinkled about 10 blueberries here for color. Spread a layer of vanilla cream over peaches.
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Just repeat until you run out of ingredients or run out of room.
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Just make sure to finish up with a vanilla cream layer. You can sprinkle with blueberries or add mint spring to finish it up.
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Put in refrigerator and keep chilled until you serve it - at least 2 hours.
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Enjoy!
