Peaches and Cream Cake

Peaches and Cream Cake

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

Prep Time



Total Time






bag (16 oz) frozen sliced peaches, thawed and drained
box Betty Crocker® SuperMoist® yellow cake mix
cup vegetable oil
cup whipping cream
cup peach preserves
3 1/4
cups powdered sugar
cup butter, softened (do not use margarine)
tablespoons peach-flavored liqueur
to 4 tablespoons whipping cream or milk
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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 250mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 0g,
    • Sugars 41g),
  • Protein 2g;
Percent Daily Value*:
    • 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.