Peaches & Cream Cake

By Jan Mullikin
@jmulliki

This recipe was recently in Owen Electric's Kentucky Living magazine. I think it's the best fresh peach recipe I've ever had. My family loved it! It looks like a lot of steps but actually goes very fast and doesn't require as much as it seems in ingredients--most you'd have already in your pantry. The recipe originally said could used canned peaches, but I really don't like the hard little things! So this recipe will be delegated to my 'fresh summer peaches' section! I think you could adapt it to strawberries with strawberry gelatin or any fruit with the matching gelatin!

Rating:

★★★★★ 2 votes

Comments:

13 Comments

Serves:

12-15

Prep:

35 Min

Cook:

2 Hr

Ingredients

1 box: white cake mix
3/4 c: sugar
5 tsp: cornstarch
1 1/2 c: cold water
1 pkg: orange or apricot gelatin
3 c: fresh peach slices
1 pkg: 3 oz. cream cheese
3 Tbsp: confectioners' sugar
1 Tbsp: milk
1 1/2 c: cool whip style topping

How to Make Peaches & Cream Cake

Step-by-Step

1Preheat oven to 325 degrees. Bake cake mix in 9 X 13 inch pan like usual. Cool. (I put mine in the fridge while I prepared the rest of the ingredients)
2In large saucepan, mix sugar & cornstarch; stir in cold water; bring to a boil and cook until thick; Whisk in gelatin and whisk until smooth. Set aside to cool a a little.
3Add drained peaches. (The original called for 2 cups but I like the top covered in peaches so I did 3 cups!) Put peach mixture in fridge to cool while finishing the rest.
4In mixing bowl, beat cream cheese, confectioners' sugar & milk until smooth. Fold in Cool Whip.
5Spoon cool whip over the cake covering the top and making it as smooth as possible. Then spoon peach mixture over that. Don't worry the peach mixture is runny or watery. It will gel up in the fridge. Refrigerate until set firm--2 hours did it for me! Serves 12 of large pieces or 15 of smaller ones.