Peaches and Cream Cake recipe

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Ingredients

1 (18.25 ounce) package French vanilla flavored cake mix
1 (3.5 ounce) package instant French vanilla pudding
1 cup sour cream
⅓ cup vegetable oil
4 eggs
1 (8 ounce) package cream cheese
½ cup milk
4 cups confectioners' sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 (29 ounce) can sliced peaches, drained

Nutrition Info

435.9 calories
carbohydrate: 70.4 g
cholesterol: 68.8 mg
fat: 16.1 g
fiber: 0.7 g
protein: 4.4 g
saturatedFat: 7.3 g
servingSize: -
sodium: 365.8 mg
sugar: 55.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.

  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

  4. Make Filling: In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, alternating with milk. Beat in cinnamon and vanilla until light and fluffy.

  5. Assemble the cake: Slice cakes horizontally to make 4 layers. Reserve 8 peach slices for garnish, chop remaining peaches. Fill each layer with 1/3 cup frosting mixture and 1/2 cup chopped peaches. Frost top and sides of cake with remaining frosting. Garnish with sliced peaches.

Recipe Yield

1 - 4 layer 9 inch cake

Recipe Note

Four layers of French vanilla flavored cake assembled with canned peaches and a cream cheese filling.

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