Peaches & Cream Cake

Peaches and Cream are a great combination, its even better when you combine it in a cake.

Photo by Cecelia H.
Adapted from bettycrocker.com
Yellow cake with peaches and a creamy topping.

PREP TIME

10

minutes

TOTAL TIME

145

minutes

SERVINGS

16

Servings

PREP TIME

10

minutes

TOTAL TIME

145

minutes

SERVINGS

16

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    (16-ounce) bag frozen sliced peaches, thawed and drained

  • 1

    box Betty Crocker® SuperMoist® yellow cake mix

  • 1/3

    cup vegetable oil

  • 1/4

    cup whipping cream

  • 3

    eggs

  • 1/4

    cup peach preserves

  • 3 1/4

    cups powdered sugar

  • 1/2

    cup butter, softened (do not use margarine)

  • 2

    tablespoons peach-flavored liqueur

  • 2 to 4

    tablespoons whipping cream or milk

  • 3

    tablespoons peach preserves

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate. In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour. In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling. In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable. Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting. In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.

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