Peaches And Cream Cake(Serves About 16 People)
A luscious peaches and cream cake featuring moist layers and creamy peach filling, perfect for summer gatherings and dessert lovers seeking fruity, sweet flavors.
Ingredients
- 1 1/4 cups flour ⓘ
- 1 large package vanilla pudding (not instant) ⓘ
- 2 eggs ⓘ
- 6 tablespoons butter or margarine ⓘ
- 1 cup milk ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 (15 to 20 oz.) can peaches, drained ⓘ
- 2 (8 oz.) packages cream cheese ⓘ
- 1 cup sugar ⓘ
- 6 tablespoons reserved peach syrup ⓘ
- 2 tablespoons sugar ⓘ
Instructions
- Preheat oven and grease a 13 x 9-inch pan.
- In a large mixing bowl, combine flour, vanilla pudding, eggs, butter, milk, baking powder, and salt; beat until well blended.
- Spread the batter evenly into the prepared pan.
- Drain the peaches, reserving the syrup.
- In a separate bowl, beat the cream cheese with sugar until smooth.
- Fold in 6 tablespoons of peach syrup into the cream cheese mixture.
- Spread the cream cheese mixture evenly over the batter in the pan.
- Arrange the drained peaches on top of the cream cheese layer.
- Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Tips & Substitutions
For a lighter version, consider using low-fat cream cheese or Greek yogurt instead of regular cream cheese. You can substitute the vanilla pudding with a different flavor for a unique twist, like butterscotch. Ensure the peaches are well-drained to prevent a soggy cake. If using fresh peaches, peel and slice them before adding to the cream cheese mixture.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Pair it with a refreshing fruit salad or a light yogurt parfait for a complete dessert experience. It also pairs beautifully with Leigh'S Dandy Dirt Cake for a unique dessert spread.
Storage & Reheating
Store leftover Peaches and Cream Cake in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for 15-20 seconds or until warmed through. Alternatively, let it sit at room temperature for about 30 minutes before serving for best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Peaches And Cream Cake(Serves About 16 People) contains roughly 291 calories, with 4g protein, 36g carbohydrates, and 15g fat. It is a good source of calcium (17% of the Daily Value), iron (13% of the Daily Value), and vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
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 use fresh peaches instead of canned for this recipe?
Yes, you can use fresh peaches instead of canned. Just peel and slice them, and make sure to adjust the quantity to match the volume of canned peaches. About 3-4 medium peaches should work well. Just ensure they are ripe for the best flavor.
Is it possible to make this cake in advance?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly with plastic wrap or store it in an airtight container in the fridge. This allows the flavors to meld beautifully, making it even tastier when served.
What can I substitute for the vanilla pudding?
If you don't have vanilla pudding, you can use a similar flavor like butterscotch or even chocolate for a different taste. Alternatively, you can mix cornstarch with sugar and vanilla extract to create a homemade pudding mix, though it may not have the same creaminess as the packaged version.
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).