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

Recipe Summary

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
16
Yield:
1 - 4 layer 9 inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

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  • 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.

Nutrition Facts

436 calories; protein 4.4g; carbohydrates 70.4g; fat 16.1g; cholesterol 68.8mg; sodium 365.8mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
08/17/2005
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. Read More
(11)

Most helpful critical review

Rating: 3 stars
10/31/2005
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! Read More
(19)
18 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
10/31/2005
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! Read More
(19)
Rating: 4 stars
08/17/2005
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. Read More
(11)
Rating: 4 stars
06/04/2005
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! Read More
(10)
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Rating: 4 stars
06/21/2006
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. Read More
(7)
Rating: 5 stars
02/25/2003
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. Read More
(5)
Rating: 5 stars
01/07/2009
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. Read More
(5)
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Rating: 3 stars
06/14/2006
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. Read More
(4)
Rating: 4 stars
04/27/2007
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. Read More
(4)
Rating: 5 stars
08/18/2003
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 was a little running. Read More
(4)