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Peaches and Cream Cake

Rated as 3.78 out of 5 Stars

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

1 h 5 m servings 436
Original recipe yields 16 servings (1 - 4 layer 9 inch cake)

Directions

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  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.

Nutrition Facts


Per Serving: 436 calories; 16.1 70.4 4.4 69 366 Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

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 ...

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 wou...

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 ...

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...

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 th...

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 eit...

This cake was so YUMMY!!!! My kids loved the frosting. One thing I think I would do different is I would make the frosting while the cake is cooking so it has a chance to harden. The frosting...