Peaches N Cream Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEACHES AND CREAM CAKE



Peaches and Cream Cake image

With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 container (6 oz) Yoplait® Original yogurt harvest peach
3/4 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups Cool Whip lite frozen whipped topping, thawed
1 container (6 oz) Yoplait® Original yogurt harvest peach
2 cups frozen sliced peaches (from 16-oz bag), thawed, drained

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY



Peaches 'N' Cream Cheesecake Recipe by Tasty image

Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!

Provided by Katie Aubin

Categories     Desserts

Time 7h30m

Yield 12 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
10 oz shortbread cookie
6 tablespoons unsalted butter, melted
2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
4 packs gelatin, divided
1 cup cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar, plus 2/3 cups (135 G), divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring, optional
⅔ cup hot water
1 cup prosecco

Steps:

  • Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
  • Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
  • Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  • Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
  • In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
  • Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
  • Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  • Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
  • In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
  • Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
  • Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
  • Release the springform and remove the parchment, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams

PEACHES AND CREAM CAKE



Peaches and Cream Cake image

I don't remember where I got this recipe but it has been a family favorite ever since I made it 8 years ago! My father-in-law requests it all of the time. It is easy to make and tastes wonderful. Everytime I take it somewhere, someone asks for the recipe. I use a butter flavored yellow cake mix.

Provided by Angie in St. Charles

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
2 (29 ounce) cans of sliced peaches, reserve peach juice from cans for topping
2 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon cinnamon

Steps:

  • Drain peaches, reserving 1-3 T juice for the topping and set aside.
  • Combine cake mix, melted butter, and egg in medium bowl.
  • A soft dough will form.
  • This can be done by hand or with an electric mixer.
  • Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
  • Cover dough with drained peaches.
  • To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
  • Spread over peaches.
  • Sprinkle with cinnamon.
  • Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.

PEACHES 'N CREAM CAKE



Peaches 'n Cream Cake image

Woman's World 8/29/00. Take a classic combo and turn it into a special dessert with a box cake and whipped topping mix.

Provided by JackieOhNo

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

3 (1 1/3 ounce) envelopes whipped dessert topping mix
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
2 peaches, sliced (about 2 cups or 8 oz.)
1 tablespoon packed light brown sugar
1 tablespoon rum
2 (3 ounce) packages cream cheese, softened
1/3 cup packed light brown sugar
1 teaspoon rum
1 (18 1/4 ounce) package yellow cake mix
2/3 cup buttermilk
1/2 cup butter, softened
3 eggs
3 tablespoons rum

Steps:

  • For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
  • For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
  • Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
  • Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
  • Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
  • Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
  • Top with remaining cake layer; spread top and side of cake with remaining frosting.

Nutrition Facts : Calories 449, Fat 24, SaturatedFat 13.4, Cholesterol 94.5, Sodium 441, Carbohydrate 50, Fiber 0.7, Sugar 32.9, Protein 6.7

PEACHES AND CREAM ANGEL CAKE



Peaches and Cream Angel Cake image

You can have it all with this dream cake-tempting taste and easy on the waist!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 7

1/2 cup plum, strawberry or currant jelly
2 teaspoons cornstarch
1 tablespoon cold water
1 box Betty Crocker™ white angel food cake mix
1/2 teaspoon ground cinnamon
3 cups frozen (thawed) reduced-fat whipped topping
1 cup sliced peaches

Steps:

  • In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
  • Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
  • In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg

PEACHES AND CREAM CUPCAKES



Peaches and Cream Cupcakes image

Light, peachy, and delicious.

Provided by Sue Fox Alvord

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h45m

Yield 24

Number Of Ingredients 18

3 ½ cups pureed peaches
2 tablespoons white sugar
2 tablespoons cornstarch
2 tablespoons water
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
½ cup unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peach extract
1 ½ cups buttermilk
½ cup pureed peaches
2 cups heavy whipping cream
2 tablespoons instant vanilla pudding mix
1 teaspoon vanilla extract

Steps:

  • Combine peaches and sugar for filling in a medium saucepan over medium heat; bring to a slight boil.
  • Meanwhile, mix cornstarch and water in a separate bowl until smooth and no lumps remain. Add to the peach mixture, reduce heat to medium-low, and cook until thick and bubbly, about 1 minute. Remove from the heat and allow to cool completely.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Whisk flour, baking powder, baking soda, and salt for cupcakes together in a medium bowl.
  • Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add eggs, vanilla extract, and peach extract; beat until smooth. Add 1/2 of the flour mixture; stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost fully combined. Stir in remaining flour until incorporated. Fill the prepared muffin cups 2/3 full with batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
  • Cool on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 25 minutes.
  • Meanwhile, beat cream, pudding mix, and vanilla for frosting with a wire whip attachment until firm peaks form.
  • Remove a bit of each cupcake using a cupcake corer. Fill with cooled peach filling and frost with frosting. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.7 g, Cholesterol 53.5 mg, Fat 11.9 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 169.3 mg, Sugar 20.8 g

PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY



Peaches 'N' Cream Poke 'Box' Cake Recipe by Tasty image

Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 6

1 box white cake batter, prepared according to package instructions
6 peaches, peeled and chopped
6 tablespoons sweetened condensed milk
1 tablespoon heavy cream
2 cups whipped cream
2 peaches, thinly sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
  • Bake for 25 minutes, or until the center is cooked through.
  • In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
  • Remove cake from oven and let cool for 30 minutes or until room temperature.
  • Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
  • Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
  • Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
  • Pairs well with Chardonnay.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams

PEACHES AND CREAM CHEESECAKE



Peaches and Cream Cheesecake image

Make and share this Peaches and Cream Cheesecake recipe from Food.com.

Provided by JustaQT

Categories     Cheesecake

Time 36m

Yield 1 Cheesecake

Number Of Ingredients 13

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) box regular vanilla pudding mix
3 tablespoons soft butter
1/2 cup milk
1 egg
15 -20 ounces sliced peaches
8 ounces cream cheese
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

Steps:

  • Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
  • Drain and save juice from sliced peaches.
  • Arrange peaches over batter.
  • Mix cream cheese, sugar and peach juice.
  • Beat until smooth.
  • Spoon over the top, keeping 1 inch from edges.
  • Mix sugar and cinnamon and sprinkle over the top.
  • Bake at 350°F for 30 to 35 minutes.

PEACHES AND CREAM CAKE (FROM SCRATCH)



Peaches and Cream Cake (From Scratch) image

I haven't made this yet, but it comes highly recommended by my daughter-in-law! It's a recipe from Mel's Kitchen Cafe.

Provided by swankypup

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted
29 ounces can sliced peaches/1 quart home-bottled peaches
2 (16 ounce) packages cream cheese, softened to room temperature (light or regular)
1 cup granulated sugar
6 tablespoons reserved peach juice
cinnamon-sugar mixture, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
  • In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
  • Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
  • Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Nutrition Facts : Calories 548.8, Fat 33.6, SaturatedFat 19, Cholesterol 132.4, Sodium 475.4, Carbohydrate 56, Fiber 1.6, Sugar 37.4, Protein 8.6

PEACHES 'N CREAM POUND CAKE



Peaches 'n Cream Pound Cake image

Fresh peaches and sour cream make this a wonderfully moist pound cake. Top with sweetened whipped cream and a dash of cinnamon for a real treat!

Provided by Marie

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup soft butter
3 cups sugar
6 eggs, at room temperature
2 teaspoons vanilla
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups ripe peaches, peeled and chopped
sweetened whipped cream (to garnish)
cinnamon (to garnish)

Steps:

  • Preheat oven to 350°.
  • Grease and flour a 10" tube pan.
  • In large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each.
  • Add vanilla.
  • In a small bowl, combine dry ingredients and add to the creamed mixture.
  • Fold in sour cream and chopped peaches.
  • Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.

Nutrition Facts : Calories 509.1, Fat 20, SaturatedFat 11.7, Cholesterol 138.7, Sodium 302.5, Carbohydrate 76.8, Fiber 1.2, Sugar 52.7, Protein 7

More about "peaches n cream cake recipes"

PEACHES AND CREAM CAKE RECIPE - THE SPRUCE EATS
peaches-and-cream-cake-recipe-the-spruce-eats image
Web 2005-01-26 Heat the oven to 350 F. Grease a deep-dish pie plate or 1 1/2-quart casserole dish. Place a fine-mesh sieve over a bowl and drain the …
From thespruceeats.com
4.7/5 (25)
Total Time 1 hr 5 mins
Category Dessert, Cake
Calories 340 per serving
See details


PEACHES AND CREAM CAKE RECIPE | TASTES OF LIZZY T
peaches-and-cream-cake-recipe-tastes-of-lizzy-t image
Web 2020-06-19 In a small mixing bowl, beat cream cheese, ½ cup sugar, and 3 tablespoons peach syrup until light and fluffy, about 2 minutes. Layer. Take the cake out of oven and sprinkle the peaches on the top. Spoon …
From tastesoflizzyt.com
See details


PEACHES N' CREAM CAKE | ONLINE RECIPE | THE MAYA …
peaches-n-cream-cake-online-recipe-the-maya image
Web 2014-01-26 In a mixing bowl, combine cake mix, oil, water and eggs. Beat with an electric mixer at low speed for 30 seconds. Scrape sides and continue beating for 2 minutes at a medium speed or beat by hand using …
From themayakitchen.com
See details


PEACHES 'N CREAM CAKE RECIPE - FOOD.COM
Web 2009-04-04 Measure 1 1/4 cups of peach puree for the cake and 1/2 cup for the frosting. In a large mixer bowl, combine cake mix, gelatin, eggs, 1 1/4 cups puree and oil.
From food.com
4/5 (1)
Total Time 1 hr
Category Dessert
Calories 697 per serving
See details


PEACHES AND CREAM LOAF CAKE - A BOOZY RECIPE | BALDHIKER
Web 2022-11-01 Place your sugar and butter in a bowl and mix together until fluffy, add the egg and mix together until blended. Sieve the flour and fold in. Add the Vanilla essence. …
From baldhiker.com
See details


PEACHES AND CREAM CAKE RECIPE | 100K RECIPES
Web Step 1. Grease a smaller cake pan on the sides and line with parchment on the bottom. Pour some brown sugar on the sides. Cover the side of the pan with tin foil from the …
From 100krecipes.com
See details


15 PEACHES AND CREAM BUNDT CAKE RECIPE - SELECTED RECIPES
Web Preheat oven to 350 degrees F (175 degrees C). Pour peaches into a 9×13-inch baking dish. Spread cake mix in an even layer over peaches. Cover cake mix with butter slices …
From selectedrecipe.com
See details


PEACHES N CREAM DUMP CAKE (OVEN RECIPE) - RECIPES THAT CROCK!
Web 2021-10-29 Instructions. Preheat your oven to 350 degrees Fahrenheit. In a bowl, mix together your cream cheese and sugar until smooth, set aside. Pour your pie filling in the …
From recipesthatcrock.com
See details


PEACHES AND CREAM CAKE - RECIPE - COOKS.COM
Web Drain peaches and save 8 tablespoons of juice. Mix cake mix, eggs, water, oil and pudding. Spread batter into 9"x13" greased pan. Mix cream cheese, peach juice and sugar and …
From cooks.com
See details


Related Search