Peaches and Cream Cake Recipe

Name: Peaches and Cream Cake
Prep time: 15 min
Cook time: 50 min
Total time: 95 min
Yield: 12
Ingredients: Cooking spray; 1 (15.25 ounce) package yellow cake mix, such as Duncan Hines®; 1 (3.4 ounce) package instant vanilla pudding and pie filling, such as Jell-O®; 3/4 cup (6 ounce) unsalted butter, melted; 3 large eggs; 1 cup, plus 2 tablespoons tap water, divided; 4 small (6 ounce each) fresh unpeeled peaches, sliced 1/4-in.-thick (about 5 cups), divided; 4 ounce cream cheese, softened; 1/2 cup, plus 2 Tbsp. granulated sugar, divided; 2 tablespoons white sugar; Frozen whipped topping, thawed (optional)

Cook Time: 50 minutes

Servings: 12

Cooking Time: 50 minutes

Ingredients

1 (15.25 ounce) package yellow cake mix (e.g., Duncan Hines)
1 (3.4 ounce) package instant vanilla pudding and pie filling (e.g., Jell-O)
3/4 cup unsalted butter, melted
3 large eggs
1 cup plus 2 tablespoons tap water, divided
4 (6 ounce) fresh unpeeled peaches, sliced 1/4-inch thick, divided
4 ounces cream cheese, softened
1/2 cup white sugar
2 tablespoons white sugar
Frozen whipped topping (optional)

Directions

Preheat the oven to 325F (165C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a large bowl, beat together the cake mix, pudding mix, melted butter, eggs, and 1 cup of water using an electric mixer on medium-low speed until smooth and well blended, about 2 minutes.
Gently fold in 3 1/2 cups of sliced peaches into the batter. Transfer the batter into the prepared baking dish, spreading it evenly with an offset spatula.
In a separate bowl, beat the softened cream cheese, 1/2 cup of sugar, and the remaining 2 tablespoons of water with an electric mixer on medium speed until smooth, about 2 minutes.
Using a 1-teaspoon measure, dollop the cream cheese mixture evenly over the cake batter. Using a wooden skewer or knife, swirl the dollops into the batter until well combined.
Place the baking dish in the preheated oven and bake for approximately 50 minutes, or until golden brown. A toothpick inserted into the center should come out clean. If the cake is browning too quickly, tent it loosely with aluminum foil after 35 minutes of baking.
Let the cake cool on a wire rack for 30 minutes before serving.
While the cake is cooling, combine the remaining 1 1/2 cups of sliced peaches with 2 tablespoons of sugar in a medium bowl. Stir gently until the peaches are coated and let them sit uncovered at room temperature for 15 to 30 minutes, allowing the liquid to pool and the peaches to become shiny.
Slice the cooled cake and serve each piece with a dollop of whipped topping (if desired). Top with the macerated peach slices.

Nutrition Facts

Per Serving:

Calories: 434
Total Fat: 17g (21% DV)
Saturated Fat: 10g (50% DV)
Cholesterol: 56mg (19% DV)
Sodium: 656mg (29% DV)
Total Carbohydrate: 70g (25% DV)
Dietary Fiber: 1g (5% DV)
Total Sugars: 55g
Protein: 3g (6% DV)
Vitamin C: 4mg (5% DV)
Calcium: 98mg (8% DV)
Iron: 1mg (6% DV)
Potassium: 164mg (3% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Peaches and Cream Cake Recipe

The Story Behind Peaches and Cream Cake

The Peaches and Cream Cake has roots in the American South, where peaches have long been a celebrated fruit. Introduced to North America by European settlers, peaches became a staple in Southern kitchens by the 18th century. Combining the natural sweetness of fresh peaches with rich, creamy ingredients such as cream cheese or whipped cream created a dessert that was both elegant and comforting. This cake evolved as home bakers sought a dessert that showcased seasonal fruit while remaining simple enough for family gatherings and summer picnics.

Regional Variations

In the Southern United States, the cake often features ripe, local peaches and may include a buttery crust or biscuit-like base. In contrast, Northern adaptations might rely on canned peaches when fresh fruit is out of season. Some regions add a splash of bourbon or vanilla to enhance the cream mixture, reflecting local flavor preferences. The topping may vary as well, with some areas favoring lightly sweetened whipped cream, while others use a custard-like swirl to complement the fruit.

How It Differs from Similar Desserts

While reminiscent of other fruit and cream cakes, Peaches and Cream Cake stands out due to its combination of tender cake, swirled cream cheese, and fresh macerated peaches. Unlike a peach cobbler, which has a dense, biscuit-like topping, this cake offers a soft, moist texture throughout. Compared to a peach pie, it emphasizes the creaminess integrated into the batter rather than a separate filling, creating a layered flavor experience rather than a single concentrated fruit section.

Where Youll Commonly Find It

Peaches and Cream Cake is a popular choice for summer events, church socials, and family dinners. In bakeries, it is often featured in seasonal displays alongside other fruit-based cakes and tarts. Many Southern restaurants include it as a dessert special, particularly during peach harvest season. It is also a favored homemade dessert for celebrations such as birthdays, potlucks, and casual afternoon teas, appreciated for its fresh taste and visually appealing presentation.

Interesting Facts

Peaches were first cultivated in China over 4,000 years ago and made their way to the United States in the 16th century via Spanish explorers.
The creamy swirl in this cake helps retain moisture, keeping the peaches from drying out during baking.
Modern recipes often incorporate instant pudding to achieve a smooth, custard-like texture quickly, a technique popularized in the mid-20th century.
Some bakers prefer using nectarines as a substitute for peaches; despite their smoother skin, they provide a similar sweetness and texture.
Presentation is key: macerated peaches added on top not only enhance flavor but also create a glistening, inviting look that makes this cake ideal for photography and social media.

FAQ about Peaches and Cream Cake Recipe

Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, store it in the refrigerator for up to 5 days. For the best texture, allow the cake to come to room temperature before serving.

Yes, you can freeze the cake. After it has cooled completely, wrap it tightly in plastic wrap or aluminum foil, and store it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it up in the oven if desired.

Yes, you can use canned peaches, but fresh peaches are recommended for the best flavor and texture. If using canned peaches, drain them thoroughly and reduce the amount of sugar you add to the recipe, as canned peaches may already be sweetened.

Yes, whipped topping is optional. The cake is delicious on its own, but if you prefer, you can serve it with fresh whipped cream, vanilla ice cream, or simply without any topping.

While the recipe calls for a yellow cake mix, you can experiment with other flavors like white, butter, or even a spice cake mix for a different taste. Just keep in mind that the overall flavor profile of the cake may change slightly.

To reduce the sweetness, you can cut back on the amount of sugar used in both the cake batter and the macerated peach topping. Additionally, using unsweetened whipped topping or omitting it altogether can help balance the sweetness.

To make this recipe gluten-free, you can use a gluten-free cake mix in place of the standard yellow cake mix. Make sure all other ingredients are gluten-free, and check the label of your cake mix for any potential gluten-containing ingredients.

Yes, you can add other fruits such as nectarines, strawberries, or blueberries. Just be mindful of the moisture content and texture, as some fruits may add more liquid than others. You may need to adjust baking time slightly depending on the added fruit.

If the cream cheese mixture is too thick, you can add a little extra water or milk to thin it out and make it easier to swirl. Ensure that the cream cheese is softened to room temperature before mixing for the best texture.

Comments

Melissa Garcia

08/27/2022 04:39:50 PM

Baked for an additional 10 minutes, resulting in a very moist texture. Didn't require whipped cream. Substituted fresh nectarines for peaches. Absolutely delicious and visually appealing.