Peach Melba Cake
Peach Melba Cake combines fluffy white cake with raspberry preserves and Cool Whip, topped with fresh peaches, creating a light, fruity dessert perfect for summer gatherings.
Ingredients
Instructions
- Mix the cake mix according to the package directions and add the dry peach jello to the batter.
- Spray two 9-inch round cake pans with cooking spray.
- Divide the batter evenly between the two pans and bake according to the package directions.
- Allow the cakes to cool completely.
- Place one cake layer upside down on a serving platter.
- Spread 1/3 cup of raspberry preserves evenly over the first layer.
- Place the second cake layer upside down over the first and spread the remaining 1/3 cup raspberry preserves over the top.
- Frost the top and sides of the cake with Cool Whip.
- Top with sliced peaches and serve chilled.
Tips & Substitutions
For a richer flavor, consider using a homemade white cake recipe instead of a mix. You can also substitute the raspberry preserves with strawberry or blackberry preserves for a different fruit profile. If you're looking for a lighter option, swap the Cool Whip for a homemade whipped cream. Ensure the cakes are completely cool before frosting to avoid melting.
Serving Suggestions
Serve the Peach Melba Cake chilled for a refreshing dessert, especially on warm days. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving alongside Barbara'S Punch for a delightful summer gathering.
Storage & Reheating
Store any leftover Peach Melba Cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing slices wrapped tightly in plastic wrap and aluminum foil for up to a month. To enjoy, simply thaw in the refrigerator overnight.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Melba Cake contains roughly 82 calories, with 1g protein, 17g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just store them wrapped in plastic wrap at room temperature. Frost the cake with Cool Whip on the day of serving to keep it fresh and fluffy.
What can I use instead of Cool Whip?
If you prefer a homemade option, substitute Cool Whip with freshly whipped cream. Simply whip heavy cream with a bit of sugar and vanilla extract until soft peaks form for a delightful alternative.
Can I add other fruits to this cake?
Absolutely! Feel free to add other fruits like sliced strawberries or blueberries between the layers for extra flavor and texture. Just ensure they are fresh and well-drained to prevent excess moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).