Peaches and Cream Cake

5 from 3 votes

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.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: Peaches and Cream Cake

Servings: servings (9 x 13) pan

Author: Chelsea Lords

Cost: $8.43

Equipment

9 x 13-inch baking pan

Ingredients

Cake

1 (15.25-ounce) box yellow cake mix
1 (21-ounce) can peach filling
2 large eggs
1/2 cup sour cream full-fat

Frosting

1 (8-ounce) package cream cheese full-fat, softened
1 tablespoon salted butter softened
1 teaspoon vanilla extract
2 cups powdered sugar

US - Metric

Instructions

Cake

Preheat oven to 350°F. Combine the 4 cake ingredients in medium bowl. Mix until smooth. Spread evenly in a well greased 9x13-inch pan.
Bake for 35–45 minutes, or until cake springs back when lightly touched in the center. let 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