Paula Deens Peach Short Cake

Serves 6 servings

Originally aired

  • 4 tablespoons butter
  • 2 cups frozen peaches, defrosted (use fresh if theyre in season!)
  • 2 tablespoons sugar
  • 6 slices Paula Deens Never-Fail Pound Cake
  • Butter pecan ice cream

In a medium skillet over medium-high heat, melt butter. Add peaches and sugar, saut about 3-4 minutes, until peaches have some color on them and the sugar starts to caramelize.

Spoon peaches and sauce directly from the skillet over pieces of pound cake and serve with a scoop of butter pecan ice cream alongside.