Peach Potluck Cake with Tub Cool Whip

Serves 12 in about 1 hour. Lg eggs goes in first, and milk finishes the pot.

Ingredients

• 3 lg eggs (room temp)
• 1 (21 oz) can peach pie filling
• 1 (15.25 oz) yellow cake mix (super moist)
• 1 (3.4 oz) pkg instant vanilla pudding mix
• 1 cup milk
• ¼ teaspoon almond extract (optional)
• 1 (8 oz) tub cool whip (or sweetened whipped cream)

Method

1. Warm oven to 350° F.
2. Butter a 13″x9″ glass baking dish.
3. In a mixing bowl, beat the eggs.
4. Stir in the peach pie filling and the cake mix. Mix to combine.
5. Tip in cake batter into the baking dish and spread it out evenly, using a spatula.
6. Cook for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Don't underbake or the center will fall.
7. Lift out from oven and let cool on a rack (if you need it to cool faster, put it in the fridge after 10 minutes. Make sure there is nothing close to the hot dish, and only set on glass shelves with a hot pad or oven mitt under it.).
8. In a mixing bowl add the pudding mix and the milk. Beat together until pudding mix is completely dissolved.
9. Tip in the almond extract, if using. Stir.
10. Wait until the pudding starts to thicken, just a few minutes, then fold in the entire tub of Cool Whip.
11. Smooth over the cooled cake.
12. Plate and watch it disappear!

More dessert ideas are in the dessert collection.