Get ready to transform an ordinary cake into a mouthwatering masterpiece that will have your family and friends begging for seconds! This Peaches and Cream Stuffed Cake is not just a dessert; it's a culinary experience that captures the essence of summer in every single bite. Imagine cutting into a golden, fluffy cake to reveal a hidden layer of luscious, sweet peaches, all topped with a cloud-like whipped cream that melts in your mouth. Whether you're hosting a summer gathering or craving a delightful treat, this recipe promises to be your new go-to dessert that looks impressive but is surprisingly simple to make.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 box yellow cake mix
- 1 cup heavy cream
- 2 cups sliced peaches
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent the cake from sticking.
- In a large mixing bowl, combine the yellow cake mix, following the instructions on the box. Typically, this will include adding water, eggs, and oil as specified on the package. Mix until well combined and smooth.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.
- In a separate bowl, combine the sliced peaches, sugar, and vanilla extract. Stir gently to coat the peaches evenly with the sugar and vanilla.
- Evenly distribute the peach mixture over the layer of cake batter in the baking pan. Make sure the peaches are spread out to ensure every slice will have some fruit.
- Pour the remaining half of the cake batter over the peach layer, carefully spreading it to cover the peaches completely.
- Bake the cake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
- While the cake is baking, prepare the whipped cream. In a medium bowl, pour the heavy cream and beat it with an electric mixer on medium speed until soft peaks form. This should take about 3-5 minutes.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10-15 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, slice it into squares or rectangles. Serve each slice with a generous dollop of whipped cream on top.
- Enjoy your delicious Peaches and Cream Stuffed Cake as a delightful dessert for any occasion!
Tips
- Choose ripe, fresh peaches for the most intense flavor. If fresh peaches aren't in season, high-quality canned peaches can work as a delicious alternative.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the peach mixture to enhance the fruit's natural sweetness.
- Make sure to grease and flour your baking pan thoroughly to ensure the cake releases easily and maintains its beautiful shape.
- When beating the whipped cream, stop when soft peaks form to avoid over-beating, which can make the cream grainy.
- Let the cake cool completely before adding the whipped cream to prevent it from melting and losing its fluffy texture.
- For a gourmet touch, you can garnish each slice with a fresh mint leaf or a sprinkle of powdered sugar.
- This cake tastes even better the next day, so don't be afraid to make it in advance for parties or potlucks!
Nutrition Facts
Calories: 354kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
