Peaches and Cream Cake

Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.

  • Prep Time 30 min
  • Total Time 2 hr 25 min
  • Servings 16

Ingredients

1
bag (16 oz) 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

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
  • 5 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.
  • 6 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.
  • 7 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.

Expert Tips

If you don’t have peach liqueur, use 1 1/2 teaspoons vanilla plus 2 tablespoons water.

Peach liqueur gives the frosting a burst of ultra-peachy flavor. Try it drizzled over fresh peach slices and vanilla ice cream for a super-easy summer dessert.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
250mg
250%;
Total Carbohydrate
55g
55%
(Dietary Fiber
0g
0%
  Sugars
41g
41%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
25%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.