Nothing beats a juicy, fresh summer peach—except those same peaches stacked to the heavens with layers of cream and cake
1 pkg. (18.25 oz.) *butter golden cake mix, *like Duncan Hines
1 can (8 oz.) crushed pineapple, drained
1 cup pineapple preserves, melted and strained
2 pkgs. (2.7 oz. each) French Vanilla or white-chocolate mousse mix, like Dr. Oetker
3 cups sliced fresh peaches and/or raspberries
1. Heat oven to 350°F. Grease three 9" cake pans. Prepare cake mix according to package directions, adding crushed pineapple. Divide batter evenly among pans. Bake 25 min., or until done. Let cool 10 min. Remove from pans; let cool completely.
2. Coat tops and sides of cake layers with preserves. Press sugar crystals onto sides of layers, if desired. In bowl, prepare mousse mixes according to package directions, reducing milk to 1 1/3 cups. Spoon mousse into pastry bag fitted with star tip.
3. Place 1 cake layer on platter. Pipe 1/3 mousse onto cake. Top with 1 cup fresh fruit. Repeat layering once. Top with remaining cake layer, mouse and fruit. Garnish with whipped cream, if desired.
Active time: 30 min.
Total time: 55 min., plus cooling time
Per serving: Cal. 322 Pro. 3g Carb. 44g Fiber 2g Sug. 27g
Chol. 75mg Sod. 297mg Total fat: 16g Sat. 7g Trans. 0g
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