Description
A luscious summer dessert featuring a tender yellow cake base topped with spiced peach filling and a silky cream cheese-cool whip blend. Perfect for backyard gatherings or summer afternoons.
Ingredients
1 (15.25 oz) box yellow cake mix
4 large eggs
1/2 cup vegetable oil
2/3 cup milk
2 cups peeled and sliced fresh peaches (or 1 (24 oz) can peach slices, drained)
1/4 cup peach preserves or light corn syrup
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 (8 oz) packages cream cheese, softened
2 cups cool whip (or stabilized whipped topping)
1/2 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Prepare cake mix according to box instructions using eggs, oil, and milk. Bake in a greased 9×13-inch pan for 25-30 minutes until golden.
Once cake is cool, use a skewer to poke holes evenly across the surface. In a bowl, combine drained peaches, peach preserves, cinnamon, and nutmeg. Pour mixture over poked holes, letting cake absorb the filling.
In a separate bowl, beat cream cheese until smooth. Gently fold in cool whip, powdered sugar, and vanilla. Spread the mixture evenly over the cake. Chill for 1 hour before slicing into 12 portions.
Notes
Can substitute fresh peaches with 2 cups pureed ripe peaches for a rustic texture
Replace cool whip with a whipped coconut cream or dairy-free whipped topping for a semi-vegan option
Stored covered in fridge for up to 3 days
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 48g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg