Peaches and Cream Cake Recipe -
Peaches and Cream Cake Recipe

Peaches and Cream Cake

Recipe by  

"Four layers of French vanilla flavored cake assembled with canned peaches and a cream cheese filling."

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Ingredients Edit and Save

Original recipe makes 1 - 4 layer 9 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2005

the cake was a hit but the icing was a disaster. i decided to add 8 ounces of cool whip to the mixture to make it stay on the sides of the cake but it still wasn't enough. i think next time i will use only half the milk called for.

Most Helpful Critical Review
Oct 31, 2005

The cake part was great but decided to make my own filling and frosting, from reading the other reviews. I whipped up a half pint of whipping cream and set it aside. Then I beat 4 oz of cream cheese with 1/2 cup powdered sugar. Then I folded the cream cheese mixture and whipped cream together. To that, I added some well drained finely chopped peaches. I assembled the cake and then frosted the top and sides with the whipped cream cream cheese frosting recipe from this site, and added some yellow and red food coloring to give it a peach tint. I added some peaches to the top of the cake after I had chilled the cake for quite some time, right before serving, so they wouldn't slide off! Thanks for the recipe, though, you gave me some great ideas!


18 Ratings

Jun 04, 2005

The cake was great! Although, the recipe for the icing should be revised to only 1/8 cup of milk, 1/4 tsp cinnamon, and 1 tsp of vanilla. I actually re-made the icing because i knew the cake would slide!

Jun 21, 2006

Everyone loved it. Icing if made by the recipe is too runny as others have said. Next time I will try 1/4c of milk. So if you are making this for the 1st time - gradually add your milk and test it, because you won't need the full amount.

Jan 07, 2009

I found this recipe while searching for a way to use some leftover sour cream. When I saw how thick the batter was, I was afraid the cake would be dry. Wow, was I wrong! Very moist and easy to work with. I did not use the frosting/filling recipe. I made my own combination cream cheese/buttercream recipe to use the half pack of cream cheese that I had leftover. It was a good combination and I intend to make it again.

Feb 25, 2003

This cake was YUMMY! I made it for a birthday party, using fresh peaches, and the crowd went wild! Very easy to make with its straight forward recipe.

Apr 27, 2007

The cake itself was delicious, but I followed what others said and only used about 1/8 cup milk. The icing was still somewhat runny, but I stuck it in the fridge and it hardened somewhat. I think when I make it again, I'll use even less milk.

Jun 14, 2006

The cake tasted very good but the icing was pure liquid. I should have read the reviews before I made it. I will make it again, this time I will make my own icing. I wouldn't slice the cakes either, just put the peaches in between the layers.


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  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 70.4 g
  • 23%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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