Bourbon Soaked Peaches and Cream Cake

Do I have your attention? The “cream” in the peaches and cream is really Dandies Mini Marshmallows! To simplify this recipe, I used Julie’s Original white cake mix, which is gluten free and vegan. You can save the left over bourbon peach syrup and drizzle it over your ice cream or use it to flavor fancy cocktails.

Ingredients

1 Package of Julie’s Original White Cake Mix
1 1/2 Cups of non-dairy milk
1/3 Cup canola or melted coconut oil
1 Tsp Pure Vanilla Extract
3 Peaches — sliced thin
1 Cup sugar
1 Cup Bourbon
1/2 Tsp Cinnamon
1/8 Tsp Ground Clove
1 Cup Dandies Mini Marshmallows

Instructions

In a medium sauce pan bring the bourbon, sugar, and spices to a boil. Once the sugar is dissolved, add the sliced peaches and reduce heat and let simmer for 7 minutes. Using a slotted spoon scoop out peaches and set them aside in a bowl. Let the remaining syrup in the pan simmer for another 5–10 minutes or until it’s reached a thicker consistency. Preheat oven to 350 degrees. In a mixing bowl combine Julie’s Original cake mix with the non dairy milk, vanilla and oil. Beat until thoroughly combined. Pour cake batter in a greased cake pan (I used a spring form pan). Sprinkle the Dandies Minis evenly on top of the cake. Working from the outside going in, start placing the peaches, slightly overlapping one another around in a circle, until the entire cake is covered. Bake for 50–60 minutes or until fork test comes out clean. When the cake is done baking, drizzle on some additional bourbon peach syrup and enjoy!