Peaches and Cream Cake

Peaches and Cream Cake
  • 1 (18.25 ounce) package French vanilla flavored cake mix
  • 1 (3.5 ounce) package instant French vanilla pudding
  • 1 cup sour cream
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 (8 ounce) package cream cheese
  • 1/2 cup milk
  • 4 cups confectioners' sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 (29 ounce) can sliced peaches, drained


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
  4. Make Filling: In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, alternating with milk. Beat in cinnamon and vanilla until light and fluffy.
  5. Assemble the cake: Slice cakes horizontally to make 4 layers. Reserve 8 peach slices for garnish; chop remaining peaches. Fill each layer with 1/3 cup frosting mixture and 1/2 cup chopped peaches. Frost top and sides of cake with remaining frosting. Garnish with sliced peaches.

05/04/2018
Peaches and Cream Cake, recipe PT15M PT1H 5 455 calories

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