Recipe by CJ
"Four layers of French vanilla flavored cake assembled with canned peaches and a cream cheese filling."
Watch video tips and tricks
1 (18.25 ounce) package
French vanilla flavored cake mix
1 (3.5 ounce) package
instant French vanilla pudding
1 (8 ounce) package
1 (29 ounce) can
sliced peaches, drained
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.
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!
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!
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Peaches and Cream Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 145
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A super-easy dessert made of yummy layers of chocolate cake and ice cream.
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!
This authentic Italian cream cake is rich and coconutty.