Peach Cloud Cake

Phyllis Garard


This cake got its name from my husband who said it was so light and fluffy like a cloud

pinch tips: How to Measure Ingredients




depends on slice size





1 box
white cake mix
1/2 c
1/2 c
pureed peaches (i used 2 16 oz cans drained)
1/2 c
peach juice from can
2 tsp
cinnamon extract


2 small pkg
peach jello
1 c
boiling water
1 tsp
cinnamon extract
1/2 c
peach puree with juice (just under 1/2 c.)
1/2 c
sour peach schnapps just under 1/2 c.) or (peach soda if you can find it for non-alcoholic)


1--16oz can(s)
vanilla frosting
1 c
powdered sugar
1 stick
softened unsalted butter
1 tsp
cinnamon extract
1 pkg
peach koolaid or peach sugar free drink mix (i used great value peach drink mix)
1 pkg
mango koolaid (you don't have to use both pkg i did as an experiment)
pureed peaches till spreading consistantly

Directions Step-By-Step

Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans.
Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring
cup and add enough peach juice to equal 1/2 cup for at least
2 minutes until well blended.

Bake at 350 for 27 minutes or until
toothpick comes out clean. While still warm. Poke holes in cake.

Mix jello and boiling water until dissolved, Add 1 tea. extract to a 2 cup
measure and add peach puree and schnapps to equal 2 cups and
gently pour 1/2 over each cake in pans (1 cup per cake layer)
and let cool completely

When the cake has cooled mix the vanilla frosting, dry koolaid, stick
of butter, extract, and powdered sugar and enough puree to make spreading
consistancy and well blended. then frost
as you would any layered cake.


Can be made in 9x13 in pan just need to adjust cooking time.

About this Recipe

Main Ingredient: Fruit
Regional Style: American