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Recipes - Dessert

Peaches and Cream Cake Roll


3 eggs
¼ tsp salt
¼ tsp vanilla extract
¾ cup sugar
¾ cup complete buttermilk pancake mix
1 tablespoon rum extract
4 cups chopped Jake & Amos Peach Halves
1 cup whipping cream
½ cup sugar     
powdered sugar


Preheat oven to 400 degrees F. Grease a 15”x10”x1” baking pan and set aside. In a large mixing bowl, beat eggs, salt and vanilla until thick. Gradually add ¾ cup sugar and beat until fluffy. Add the pancake mix and beat until just combined. Pour batter into the prepared pan and bake for 8-10 minutes or until cake is golden. Remove from oven and immediately turn out onto a damp linen towel. Roll the cake up in the towel and let cool on a wire rack, seam side down. While cake is cooling, place peaches in a medium sized bowl and add rum extract. Set aside. In a separate mixing bowl, beat together whipped cream and ½ cup sugar until stiff peaks form. Drain peaches. Unroll cake and spread with half the whipped cream mixture. Top with drained peaches and remaining whipped cream. Roll cake up without towel and place seam side down on a serving platter. Sprinkle with powdered sugar if desired. Cover and chill until ready to serve.?

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