Peaches N Cream Cake Recipe

Name: Peaches N Cream Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this dreamy Peaches N Cream Cake! This recipe, inspired by "Cake Mix Magic," transforms simple ingredients into a luscious dessert. We use canned peaches (or even peach baby food!) pureed for a vibrant peach flavor in both the moist cake and the creamy, dreamy cream cheese frosting. Get ready for a burst of peachy perfection in every bite!

Prep Time 20 mins

Cook Time 60 mins

Calories 696.6 kcal

Protein 14g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.