How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Peach and Pound Cake Sandwiches

A simple pound cake, enriched with sour cream, is crowned with fresh peaches and strawberries. It becomes a glorious dessert or a sweet breakfast dish.

1.0 by 1 people
Rate me!
  • Makes: 8 servings
  • Prep: 1 hr 15 mins
  • Cool: 1 hr
  • Bake: 1 hr 325°F

Peach and Pound Cake Sandwiches



  1. Allow butter, eggs, and sour cream to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour 9x5x3-inch loaf pan; set aside. In bowl, stir together flour, baking powder, and baking soda; set aside.
  2. Preheat oven to 325 F. In mixing bowl beat butter with electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs 1 at a time, beating 1 minute after each addition, scraping bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.
  3. Bake 60 to 75 minutes or until wooden pick inserted near center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool thoroughly on wire rack.
  4. To assemble sandwiches, slice cake into 1/2-inch slices. Spread Lemon Butter on one side of eight cake slice. Top with peach and strawberry slices. Drizzle with caramel topping. Top with remaining cake slices. Makes 8 to 10 servings.

Lemon Butter



  1. In medium bowl beat softened butter with electric mixer on medium to high speed 30 seconds. Add finely shredded lemon peel. Beat to combine. Gradually drizzle lemon juice; beat to combine. Use immediately or cover and chill butter up to 1 week. Let stand at room temperature 30 minutes before using.

Nutrition Facts (Peach and Pound Cake Sandwiches)

    Per serving:
  • 469 kcal cal.,
  • 22 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 131 mg chol.,
  • 258 mg sodium,
  • 64 g carb.,
  • 2 g fiber,
  • 45 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...