Peaches & Cream Cake - Master Cookbook Recipe # 289

Name: Peaches & Cream Cake - Master Cookbook Recipe # 289
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12-15
Cuisine: Southern
Ingredients: 15 oz. can Sliced peaches in syrup (OR 1.5 to 2 cups fresh or frozen sliced thin); 1/2 cup Sugar; 1 box White cake mix; 3 oz. box Peach flavored gelatin; 3/4 cup Vegetable oil; 1/2 cup Reserved peach syrup/juice (from prepared peaches); 4 Large eggs (room temperature); 1/3 cup Chopped peaches (from prepared peaches); 1/2 stick (4 Tbsp) Salted butter (room temperature); 4 oz. Cream cheese (room temperature); 3 1/2 cups Powdered sugar; Remaining chopped peaches (well-strained)

This Peaches and Cream Cake is a Southern summer dream. By using real peaches,whether fresh, frozen, or canned,and infusing the batter with peach gelatin and reserved syrup, you get a cake that is incredibly moist and bursting with authentic fruit flavor. Topped with a rich, peach-studded cream cheese frosting, this sheet cake is perfect for potlucks and family gatherings.

This is recipe #289 in Tammy’s Master Cookbook.

Prep time: 25 minCook time: 45 minTotal time: 1 hr 10 min

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Ingredients

The Peaches:
15 oz. can Sliced peaches in syrup (OR 1.5 to 2 cups fresh or frozen sliced thin)
1/2 cup Sugar
The Cake (Recipe #289):
1 box White cake mix
3 oz. box Peach flavored gelatin
3/4 cup Vegetable oil
1/2 cup Reserved peach syrup/juice (from prepared peaches)
4 Large eggs (room temperature)
1/3 cup Chopped peaches (from prepared peaches)
The Frosting (Master Cookbook Recipe # 290):
1/2 stick (4 Tbsp) Salted butter (room temperature)
4 oz. Cream cheese (room temperature)
3 1/2 cups Powdered sugar
Remaining chopped peaches (well-strained)

Instructions

Prepare Peaches: Combine peaches and sugar in a microwave-safe bowl. Microwave for 2 minutes, then mash. Chill the mixture.
Separate Components: Drain the chilled peaches. Reserve 1/2 cup of the syrup for the batter. Put the peach slices in a chopper and chop. Use 1/3 cup of these chopped peaches for the batter and set the rest aside, straining them VERY WELL for the icing.
Mix & Bake Cake: Preheat oven to 325°F. Combine the cake mix, peach gelatin, oil, 1/2 cup reserved syrup, 4 eggs, and 1/3 cup chopped peaches. Mix thoroughly.
Bake: Pour into a well-greased 1/4 sheet cake pan (9x13). Bake at 325°F for 40 to 45 minutes or until a toothpick comes out clean. Cool completely in the pan on a wire rack.
Make Frosting: Cream the butter and cream cheese together. Gradually add powdered sugar until smooth. Gently fold in the well-strained remaining peaches.
Finish: Spread the frosting over the cooled cake. For the best results, chill the cake in the pan before serving.

Notes

Tammy’s Tips

The secret to a perfect frosting here is making sure those peaches are well-strained! If they have too much syrup left in them, your icing will be runny. If you're using fresh peaches, that extra step of microwaving them with sugar really helps draw out the juice needed for that flavorful cake batter.