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Peach Snack Cake

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  • 1 (12 ounce) jar peach preserves, divided
  • 1/2 cup chopped nuts
  • 2 packages flaky refrigerator biscuits
  • 1/2 cup chopped nuts
  • Maraschino cherries


  1. Heat oven to 400 degrees F.
  2. Separate each biscuit into 3 layers. Overlap one package of layered biscuits to form a 9-inch circle on an ungreased baking sheet.
  3. Brush with preserves, then sprinkle with 1/4 cup nuts.
  4. Dip remaining layered biscuits into preserves and overlap on top.
  5. Bake for 18 minutes.
  6. Brush with remaining preserves, then sprinkle with remaining 1/4 cup nuts.
  7. Garnish with maraschino cherries.