Here’s a sweet and soft Peaches & Cream Cake recipe—perfectly fruity and creamy! 🍑🍰
Ingredients
For the cake:
- 1 box (15.25 oz / 432 g) yellow or white cake mix
- Ingredients called for on the cake mix box (usually eggs, oil, water)
- 1 can (15 oz / 425 g) sliced peaches, drained
For the cream filling:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for spreading consistency)
Optional topping:
- Whipped cream
- Peach slices or sprinkles
Instructions
- Bake the cake:
- Preheat oven according to cake mix instructions.
- Prepare the cake batter as directed on the box.
- Pour into a greased 9×13-inch pan.
- Bake and cool completely.
- Make the cream filling:
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla, mixing until creamy.
- Add a tablespoon of milk if the mixture is too thick to spread.
- Assemble the cake:
- Once the cake is cooled, spread the cream filling evenly over the top.
- Arrange peach slices on top of the cream filling.
- Optional topping:
- Top with whipped cream or additional peach slices for a decorative finish.
- Chill in the fridge for at least 1 hour before serving for best flavor.
💡 Tips:
- You can lightly drain the peaches but keep a bit of syrup to brush on the cake for extra moistness.
- For a layered version, cut the cake in half horizontally, spread cream filling and peaches, then top with the second layer.
- Add a sprinkle of cinnamon or nutmeg on top for a warm flavor twist.
If you want, I can also give a from-scratch version using fresh peaches and a homemade vanilla cake for an extra fancy dessert.
Do you want me to do that?
