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Peaches and Cream Cake

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Peaches and Cream 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 flavour the cake, filling and frosting.
Dec 11, 2014

Ingredients

  • 1 bag (500 g) frozen sliced peaches, thawed
  • 1 box Betty Crocker* SuperMoist* Golden Cake Mix
  • 3 tbsp (45 mL) peach preserves
  • 1/3 cup (75 mL) vegetable oil
  • 1/3 cup (75 mL) whipping cream
  • 3 eggs
  • 1/4 cup (50 mL) peach preserves
  • 3 1/4 cups (800 mL) icing sugar
  • 1/2 cup (125 mL) butter softened (do not use margarine)
  • 2 tbsp (25 mL) peach liqueur
  • 2 to 4 tbsp (25 to 60 mL) whipping cream or milk

Steps

  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches; cover and 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, 1/3 cup whipping cream and the eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3
    Bake 8-inch rounds 32 to 36 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; 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.

Expert Tips

  • Tip 1
    Substitution: If you don't have peach liqueur, use 1 1/2 teaspoons vanilla plus 2 tablespoons water.
  • Tip 2
    Special Touch: 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

No nutrition information available for this recipe
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