Zutaten für Peaches N Cream Cake
- Peach Slices
- White Cake Mix
- Peach Gelatin
- 4 large eggs
- Vegetable Oil
- 8 ounces cream cheese (softened)
- 1/2 cup (1 stick) unsalted butter (softened)
- 3-4 cups powdered sugar
- Peach Puree
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Zubereitung von Peaches N Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare the peach puree: Drain one (29 ounce) can of sliced peaches, reserving 1/4 cup of the juice. Puree the peaches in a blender or food processor until smooth. Measure out 1 1/4 cups of puree for the cake and 1/2 cup for the frosting.
- In a large bowl, combine one (15.25 ounce) box of your favorite white or yellow cake mix, 1 package (1 ounce) of unflavored gelatin, 4 large eggs, the 1 1/4 cups of peach puree, and 1/2 cup vegetable oil.
- Beat on medium speed with an electric mixer for 2 minutes, or until well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a medium bowl, beat together 8 ounces of cream cheese (softened), 1/2 cup (1 stick) of unsalted butter (softened), and the reserved 1/2 cup of peach puree until smooth and creamy.
- Gradually add 3-4 cups of powdered sugar, beating until light and fluffy. Add more powdered sugar, if needed, to reach desired consistency.
- Once the cake is completely cool, frost generously with the peach cream cheese frosting.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
332g
Fat
66g
Carbs
32g
