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Peach Cake with Sour Peach Frosting

peach cake with sour peach frosting Dessert
Peach Cake with Sour Peach Frosting
  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 12

A peachy cake gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix.

Updated April 12, 2016
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

Cake

  • 1
    box Betty Crocker™ Super Moist™ white cake mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 1
    box (4-serving size) Jell-O™ peach-flavored gelatin

Frosting

  • 1
    box (4-serving size) peach-flavored gelatin
  • 1/4
    cup water
  • 4 1/2
    cups powdered sugar
  • 1/2
    cup butter or margarine, softened
  • 2
    teaspoons lemon juice
  • 2
    to 3 teaspoons water
  • Red and yellow liquid food colors

Garnish

  • 1
    teaspoon granulated sugar
  • 12
    sour peach gummy candy rings, if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8- or 9-inch round cake pans (do not use cooking spray); lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter between pans.
  • 2
    Bake 8-inch rounds 32 to 37 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • 3
    In 2-cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
  • 4
    On serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered.

  • Because this is a delicate cake, cool it completely before frosting and decorating. Use a serrated knife to cut it into pieces.

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
370mg
15%
Potassium
45mg
1%
Total Carbohydrate
83g
28%
Dietary Fiber
0g
0%
Sugars
66g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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