Peaches and Cream Cake recipe
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Ingredients
- 1 (18.25 ounce) package French vanilla flavored cake mix 1 (3.5 ounce) package instant French vanilla pudding 1 cup sour cream ⅓ cup vegetable oil 4 eggs 1 (8 ounce) package cream cheese ½ cup milk 4 cups confectioners' sugar 1 teaspoon ground cinnamon 2 teaspoons vanilla extract 1 (29 ounce) can sliced peaches, drained
Nutrition Info
- 435.9 caloriescarbohydrate: 70.4 gcholesterol: 68.8 mgfat: 16.1 gfiber: 0.7 gprotein: 4.4 gsaturatedFat: 7.3 gservingSize: -sodium: 365.8 mgsugar: 55.7 gtransFat: : -unsaturatedFat: : -
Directions Peaches and Cream Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
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.
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.
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.
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.