Peaches and Cream Cake

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

Prep Time

Minutes

Total Time

2:25

Hrs:Mins

Makes

servings

bag (16 oz) frozen sliced peaches, thawed and drained

box Betty Crocker® SuperMoist® yellow cake mix

1/3

cup vegetable oil

1/4

cup whipping cream

eggs

1/4

cup peach preserves

3 1/4

cups powdered sugar

1/2

cup butter, softened (do not use margarine)

tablespoons peach-flavored liqueur

to 4 tablespoons whipping cream or milk

tablespoons peach preserves

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.

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*:

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.

Peaches and Cream Cake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens