Peaches and Cream Cake

This Peaches and Cream Cake is the ultimate dessert for fruit lovers! A soft, buttery cake layered with juicy peaches and topped with a rich cream cheese topping. It’s a perfect treat for summer or any time you crave something sweet and fruity.

Ingredients

Cake:

1 box yellow cake mix (plus ingredients listed on the box)
1 (21 oz) can peach pie filling or 2 cups fresh sliced peaches

Cream Cheese Topping:

8 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg

Instructions

Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare the Cake Batter:
- Mix the cake batter according to the package instructions. Pour the batter into the prepared baking dish.
Add the Peaches:
- Spoon the peach pie filling or sliced peaches evenly over the top of the batter. Do not mix; they will sink into the batter as it bakes.
Make the Cream Cheese Topping:
- In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth and creamy. Drizzle or spoon the mixture evenly over the peaches and batter.
Bake the Cake:
- Bake for 35–40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the cake to cool completely before serving. Optional: Top with whipped cream or a dusting of powdered sugar for extra indulgence.

Notes

Use canned peaches in syrup for a sweeter cake or fresh peaches for a natural fruity flavor.
Store leftovers in the refrigerator for up to 3 days.
Pair with a scoop of vanilla ice cream for an extra special treat!