Peachy Ice Cream Cone Sundaes
Prep Time 0 min
Cook Time 0 min
Servings 24
Difficulty Easy
Ingredients
- 1 (18.25 oz.) box white cake mix
- 1 cup water
- 1/3 cup Crisco® Pure Vegetable Oil
- 3 large eggs
- 1 (10 oz.) jar Dickinson's® Pure Elberta Peach Preserves
- 1 (12 oz.) pkg. ice cream cones
- 1 (12 oz.) container frozen whipped topping
- Candy sprinkles
- Maraschino cherries
Directions
- Step 1
HEAT oven to 350°F. Prepare cake mix using water, oil and eggs. Fold in preserves. Place ice cream cones in cups of cupcake pan. Fill each cone 2/3 full of cake batter.
- Step 2
BAKE until cake is lightly brown. Cool. Spread whipped topping over cones. Decorate with sprinkles and maraschino cherry, if desired.
- Calories 0
- Calories from Fat0g
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Potassium 0mg
- Total Carbohydrates 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet