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

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