Peaches and Cream Cake
This Peaches and Cream Cake is a showstopper dessert that's full of delicious fruit flavor. It's simple to make with just 30 minutes of prep time, and will be the dessert everyone will want a second serving of.
Servings: 20 servings
Ingredients
Cake
- 15.25 ounce white cake mix
- 15 ounce can sliced peaches in syrup
- 2 tablespoons all-purpose flour
- 1/2 cup canola or vegetable oil
- 4 large eggs room temperature
- 13 ounce jar peach preserves
Frosting
- 8 ounces cream cheese
- 1 teaspoon vanilla extract or paste
- 1 1/4 cups powdered sugar
- 2 1/4 cups heavy whipping cream
- Garnish Options: peach slices, fresh mint, vanilla or peach ice cream
Instructions
Cake
- Preheat oven to 350°F. Grease a 13x9-inch baking pan with non-stick spray or butter and set it aside.
- Drain the syrup from the can of peaches in a bowl and set aside. Place the peaches on a cutting board, and blot the moisture with a paper towel. Chop the peaches in small pieces. Sprinkle and toss the peach pieces with the flour.
- In a large bowl, blend with a hand mixer or whisk together the cake mix, oil, eggs, and the syrup from the peaches.
- Fold the peach pieces into the batter.
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
- Once the cake cools, poke holes with a fork over the entire surface.
- In a microwave safe bowl whisk together peach preserves and 1 tablespoon water. Heat in the microwave for 10 seconds, stir, then heat another 10 seconds or until thinned and smooth. Evenly pour the peach syrup over the entire cake.
Frosting
- In a stand mixer or bowl with a hand mixer, whip cream cheese on medium speed until smooth. Add vanilla extract and powdered sugar and whip again starting on low and building to medium speed until incorporated well and smooth. Scrape down the edges of the bowl as needed.
- Gradually beat in the heavy whipping cream on medium speed. After about 30 seconds to 1 minute, the mixture will begin to thicken. Once it begins to thicken, gradually increase the mixers speed to medium-high. When stiff peaks form (mixture holds its shape), the frosting is complete.
- Spread the frosting on the completely cooled cake. Garnish as desired.
Video
Notes
Storage:
Store any leftovers in an airtight container in the fridge for up to 3 days. We don't recommend freezing this cake as it will change the texture.
If you want to make the cake in advance, you can bake the base cake layer up to a day ahead of time. Make the frosting right before serving so it's light and fresh.
Expert tips:
- Toss the chopped canned peaches in flour before stirring them into the cake batter. This helps them to suspend in the batter as it bakes rather than sink to the bottom for even peach flavor in every bite.
- Cool the cake completely before poking holes. The cake needs to set completely before soaking in the peach syrup flavor.
- Make sure the cream cheese is room temperature before whipping the frosting. This will help it blend smoothly and evenly into the frosting.
- You want to keep the heavy cream very cold prior to adding to the frosting. By whipping the heavy cream with a hand mixer, you are making it into whipped cream for the perfect pillowy texture.
- If you want to use fresh or frozen and thawed peaches in this cake, make sure the fresh peaches are very ripe and peel them before chopping and adding to the cake.
Nutrition
Trans Fat: -40g
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