Peach Butter Pecan Dessert Recipes

PEACH-PECAN COBBLER

Peach-Pecan Cobbler image

Peach cobbler is easy and foolproof when you can use a cake mix to create this favorite.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 15

Number Of Ingredients 8

Ingredients

1/2 cup butter or margarine
3 cans (15 oz each) sliced peaches in light syrup, drained, 3/4 cup syrup reserved
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs
1 cup chopped pecans
1 tablespoon sugar

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Place peach slices on paper towels to absorb liquid.
In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 3/4 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread slightly without stirring. Arrange peach slices over batter.
Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 13 to 18 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm or cool.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 0 g

PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE

Peach and Butter Pecan Ice Cream Icebox Cake image

A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.

Provided by Kendra Vaculin

Categories Pecan Milk/Cream Jam or Jelly Vanilla Summer Ice Cream Dairy Quick & Easy Fourth of July Mother's Day Father's Day Labor Day Memorial Day Nut Peach Dessert Frozen Dessert

Yield Makes one 9x5" cake

Number Of Ingredients 8

Ingredients

¼ cup raw pecans
1½ cups chilled heavy cream
1 tsp. powdered sugar
⅔ cup peach jam or preserves
½ tsp. vanilla extract
Pinch of kosher salt
30 Ritz crackers
½ pint butter pecan ice cream, softened at room temperature until pliable

Steps:

Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

PEACH BUTTER PECAN DESSERT

Peach Butter Pecan Dessert image

This is my mother-in-laws recipe. It is very easy and fast to prepare. It's rich and delicious...great ala mode!

Provided by poohstixx

Categories Dessert

Time 45m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 5

Ingredients

3 (29 ounce) cans sliced peaches
1/2 cup butter, melted
1/2 cup pecan pieces
1 (18 ounce) butter pecan cake mix
1/2 cup coconut

Steps:

Pour the peaches and juice of two cans in a 9x13 pan.
Sift the cake mix over the peaches.
Pour the melted butter over the cake mix.
Pour the peaches and juice of third can on top of butter and cake mix.
Sprinkle the coconut and nuts on top.
Bake at 350 degrees F for 40 minutes or until brown and bubbling.

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