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Peachy Pecan Cake

Peachy Pecan Cake

Peachy Pecan Cake


Makes one 9-inch cake


1 (8-ounce) package cream cheese, softened
1 cup packed brown sugar
4 eggs, beaten
1/2 cup half-and-half
1-1/2 teaspoons vanilla
1 cup gingersnap crumbs
1 (6-ounce) package almond brickle chips
3/4 cup chopped pecans, toasted*
1/2 cup coconut flakes
1 (16-ounce) can sliced peaches, well drained and chopped
Whipped cream (optional)

*To toast pecans, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until lightly toasted, stirring occasionally.


  1. Preheat oven to 350°F. Grease 9-inch square baking pan.
  2. Beat cream cheese and sugar in large bowl until well blended.
  3. Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla. Stir in crumbs, chips, pecans and coconut. Stir in peaches; pour into prepared pan.
  4. Bake 35 to 40 minutes or until center is firm and edges are golden brown. Serve warm or chilled. Garnish with whipped cream, if desired.

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