- 1 can of peaches (15-16 oz can)
- 1 box of white cake mix and whatever ingredients that mix calls for usually eggs, water or milk and margarine except reduce the amount of liquid used by 2/3 of a cup.
- 1 small box of Peach Jello
- 1 oz tub light whipped topping, thawed
- 1/4 cup of confectioner's (powdered) sugar
- Pam or other non-stick cooking spray
- 1 TSBP flour (optional)
Grease and flour an 9x13 baking pan - I sprayed the pan with Pam - you would flour the pan if you are going to do so at this point.
First, prepare the cake mix according to the instruction on the box, minus 2/3 cup of the liquid.
Next, puree the peaches in a food processor or blender (I put the juice from the can in with the peaches) then measure out 2/3 of a cup and set it aside and put in the fridge for the frosting. Pour what is left in the rest of the puree into the cake mix batter. Pour the batter into the cake pan and bake according the directions on the box mix
When the cake is done, remove it from the oven and allow to set a few minutes and in the meantime, prepare the jello according to the package (1 cup boiling water until Jello is dissolved, then add 1 cup cold water and stir in).
Poke holes in the cake with a folk all over spaced about 2 inches apart, then slowly put the Jello over all of the holes until and continue to pour until the entire mixture is used, then put in the fridge for 1 hour.
Mix the light whipped topping with the 1/4 cup of confectioner's sugar and the 2/3 cup of peach puree set aside in the fridge earlier.