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Peach Pudding Cake

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“This came out of our church cookbook, it's easy and delicious, especially when you are pressed for time! Good warm or cold.”
1hr 15mins

Ingredients Nutrition

  • 14 ounces baked poundcake
  • 14 ounces of sliced canned peaches, drained
  • 1 cup whole milk
  • 2 eggs
  • 14 cup white sugar
  • 14 cup orange juice
  • 12 teaspoon cinnamon


  1. Cut pound cake into 1-inch cubes.
  2. In a medium bowl toss together pound cake cubes with drained sliced peaches.
  3. In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
  4. Pour over cake mixture, stir gently.
  5. Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
  6. Lightly butter 8 inch square baking pan.
  7. Preheat oven to 350°F.
  8. Spoon mixture into pan and sprinkle with remaining sugar.
  9. Bake 35-40 minutes or until just set.

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