Peaches And Cream Cake Recipes

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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 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

NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS



No-Bake Peaches and Cream Cheesecake Cups image

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

3/4 cup ground amaretti cookies
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup heavy cream
6 tablespoons confectioners' sugar
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 cups small diced jarred or fresh peaches (peeled if using fresh)
1 tablespoon honey
1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons thinly sliced fresh mint, for garnish

Steps:

  • For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
  • For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
  • To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
  • Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
  • For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
  • Before serving, top each cheesecake cup with peach salsa and garnish with mint.

PEACHES AND CREAM BREAKFAST CAKE



Peaches and Cream Breakfast Cake image

Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.

Provided by Virginia Willis

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking or baking spray
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup canola oil
3 large eggs
1/4 teaspoon almond extract
1/2 vanilla bean, split and seeds scraped
1 cup reduced-fat or regular skyr or yogurt
2 peaches diced (about 1 1/2 cups), plus more sliced for serving
1/2 cup sliced almonds
2 tablespoons peach jelly or jam, for serving
Mint sprigs, for serving

Steps:

  • Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
  • Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
  • Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
  • Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
  • Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
  • Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.

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

POUND CAKE WITH PEACHES AND CREAM



Pound Cake with Peaches and Cream image

All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Yield Makes one 5-by-9-inch cake

Number Of Ingredients 4

3 peaches, sliced into 1/4-inch-thick wedges
1/4 cup plus 1 tablespoon confectioners' sugar
1 cup cold heavy cream
1 store-bought pound cake, sliced horizontally into 3 even pieces

Steps:

  • Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
  • Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
  • Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
  • Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.

PEACHES AND CREAM CAKE



Peaches and Cream Cake image

This is a delicious peach cake that can be made as a sugar-free recipe. The cake bakes with the peaches on top and a wonderful cream cheese mixture on top of peaches.It's great while it's still warm or cooled down!

Provided by SusanRW

Categories     Dessert

Time 1h2m

Yield 15 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water
1 (4 ounce) box vanilla instant pudding mix (can use sugar free)
1 (32 ounce) can sliced lite peaches, drained and diced
2 (8 ounce) packages cream cheese, softened (fat free works just fine)
1 cup sugar (or Splenda)
6 tablespoons peach juice

Steps:

  • Prepare a 9 X 13 inch cake pan with grease and flour or spray.
  • Mix cake mix according to directions on box. (Note: The amount of eggs, oil, and water may be different on your cake mix than is listed here).
  • Add 1 box of instant vanilla pudding mix to cake mix. Pour batter into pan.
  • Arrange peaches, drained, on top of batter.
  • Mix together cream cheese, sugar, and peach juice. Pour over peaches.
  • Bake in 350 degree oven for 50 - 60 minutes unitl done.

Nutrition Facts : Calories 426.5, Fat 20.6, SaturatedFat 8.2, Cholesterol 76.2, Sodium 440.7, Carbohydrate 56.7, Fiber 1.4, Sugar 40.5, Protein 5.7

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