Peaches and Cream Cake

This Peaches and Cream Cake is SO darn delicious & it’s super easy. Warm dollops of cream with sweet peaches, you can’t get much better than this recipe!

Peaches & Cream Cake

For this cake, you can use either fresh peaches or you can use canned peaches!

I have oodles of peaches right now.  Late last week at the farmers market, I bought a bushel of them for a really great price.  We have been eating on them during the weekend, but I knew I had to do something with the large number that we had to keep them from going bad.  Today, I set to work doing just that.  I blanched all of the peaches to do different things with them.

Blanching peaches is SO easy, & the most effective way to remove the skins.  All you do is drop them into a pot of boiling water for about 45 seconds, & then immediately plop them into a bowl filled with ice water.  The peel comes right off.

After I had the blanched peaches peeled, I divided them into 3 groups to do different things with them.  One group I made Pickled Peaches with.  I have NEVER had these before, but upon telling my Daddy about my huge peach purchase, he said I should make them because they are delicious.  They have to sit for a few weeks before eating, so Ill have to report on the taste of those later!

Secondly, I canned a few quarts of peaches with a medium syrup for future use.

Lastly, I made my favorite peach dessert, Peaches & Cream Cake!  Oh my – this is SO good!  The best peach dessert by far in my opinion! Plus, it’s a fantastic brunch option – we’ve certainly been known to eat a helping of this delightful cake for breakfast! I’ll show you how to make it!  (You can use canned peaches as well, 2-29oz can, drained) 

Peaches & Cream Cake

Combine 1.5 cups of self rising flour with 2 (3oz) boxes of Cook & Serve vanilla pudding.

In a large measuring cup or separate bowl, whisk together 1 stick of melted butter, 2 eggs, & 1 cup of milk.

Pour that into the flour/pudding mixture & beat with an electric mixer for a couple minutes.

Empty your cake batter into a cake pan or large casserole dish.  

Peaches & Cream Cake

Time for the peaches!  I used 6 large blanched peaches, sliced.  When I wanted to make this cake & didn’t have any fresh peaches on hand, I have substituted 2 (29oz) cans of canned peaches, drained.  Press your peach slices into your batter.

Peaches & Cream Cake

Beat 2 (8oz) containers of softened cream cheese, 1 cup of sugar, & 1 tablespoon of vanilla extract until smooth & creamy.  Dollop it all over your cake batter.

Peaches & Cream Cake

Stir together 1 tablespoon of ground cinnamon & 1 tablespoon of sugar – and sprinkle that over the entire cake.

peaches & cream cake

Bake in a 350 degree preheated oven for 35-40 minutes.

This cake is great eaten both warm & cold!  Although, I have to say – I prefer mine warm.  Just pop a serving in the microwave & enjoy!

peaches & cream cake

peaches cream cake

You may also like these delicious recipes!

Peaches & Cream ‘Volcano’ Muffins

Apple Cream Pie with Cinnamon Roll Crust

Easy Peasy Baked Peaches

Peaches & Cream Cake

Ingredients:

  • 1.5 cups of self rising flour
  • 2 (3oz) boxes of Cook & Serve vanilla pudding (NOT INSTANT!)
  • 1 stick of butter, melted
  • 2 eggs
  • 1 cup of milk
  • 2 (8oz) containers of cream cheese, softened
  • 1 cup of sugar
  • 1 tablespoon vanilla extract
  • 6 large peaches, blanched, peeled, & sliced (or 2 29oz cans of sliced peaches, drained)
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon

Directions:

  1. Combine the flour & vanilla pudding mix in a large bowl. In a seprate bowl, whisk together the melted butter, eggs, & milk. Pour the liquid mixture into your flour/pudding mix – and beat with an electric mixer for 2 minutes. Pour batter into a cake pan or large casserole dish.
  2. Press your peach slices into the cake batter.
  3. Beat softened cream cheese, sugar, & vanilla extract with an electric mixer until smooth & creamy. Dollop on cream cheese mixture all over the cake batter. Combine 1 tbsp sugar & 1 tbsp cinnamon & sprinkle it on top.
  4. Bake at 350 for 35-40 minutes.
All images and text ©