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Peaches and Cream Layer Cake

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Peaches and Cream Layer Cake
  • Prep 30 min
  • Total 2 hr 25 min
  • Servings 16
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Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Updated Mar 2, 2016

Ingredients

  • 1 bag (16 oz) frozen sliced peaches, thawed and drained
  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

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

360 Calories, 14g Total Fat, 2g Protein, 55g Total Carbohydrate, 41g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
250mg
11%
Potassium
65mg
2%
Total Carbohydrate
55g
18%
Dietary Fiber
0g
0%
Sugars
41g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
4%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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