Peaches and Cream Cake
This Peaches and Cream Cake has soft, fluffy layers with juicy peach flavor, topped off with a rich, cream cheese frosting that’s to die for.
Servings: 1 (9 x 13) pan
Cost: $8.43
Equipment
- Baking pan 9 x 13-inch
Ingredients
Cake
- 1 (15.25-ounce) box yellow cake mix
- 1 (21-ounce) can Premium Peach Fruit Filling & Topping Lucky Leaf®
- 2 large eggs
- 1/2 cup sour cream full-fat
Frosting
- 1 (8-ounce) package full fat cream cheese softened
- 1 tablespoon salted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Cake
- Combine the 4 cake ingredients in medium bowl. Mix until smooth. Spread evenly in a well greased 9x13-inch pan.
- Bake at 350°F. for 35–45 minutes, or until cake springs back when lightly touched in the center. Cool. Spread with cream cheese frosting.
Cream Cheese Frosting
- Combine cream cheese, butter and vanilla in a small mixing bowl. Gradually beat in powdered sugar until smooth. Spread evenly over the cake.
Video
Notes
Storage: Store leftover cake in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices individually, tightly wrapped, for up to 3 months. Thaw in the fridge before serving.
Nutrition
Serving: 1serving | Calories: 111kcal