Today we’re sharing a homemade yellow cake, kept moist and flavorful with pudding mixes. Top that cake with peach slices and a cream cheese topping. Dust it with cinnamon and sugar and you’ll have a dessert no one will be able to refuse!
Let’s talk about the layers.
Homemade Yellow Cake
This recipe makes a thin layer of yellow cake. It is 100% from scratch. Notice it uses 2 small boxes of vanilla pudding. Use instant pudding for this rather than the cook and serve. The pudding gives the cake not only moisture and texture, but also adds to the peaches and cream flavor.
This recipe bakes in a 9×13 pan so please know that it will be a thin layer of batter (and then cake when it bakes up). Think of it like a sheet cake.
There’s no need to mix wet and dry ingredients in separate bowls for this cake. Mix the wet, then add in the dry as the recipe states.
Fresh Peaches vs Canned Peaches
We use canned peaches for this recipe mostly because they are available all year round.
If it happens to be peach season, you can use fresh peaches if you’d like. Just make sure that whether you use canned or fresh, you drain the juice off of them so the cake isn’t too wet.
Cream Cheese Topping
The last layer on this peaches and cream cake is a mix of cream cheese, sugar and peach juice.
Use room temperature cream cheese so that it blends smoothly.
Use the syrup from the can of peaches for the peach juice.
Blend until smooth, then spread the cream cheese mix on top of the peach layer.
Lastly, sprinkle the top with a mix of cinnamon and sugar. Don’t skip this step. It gives a nice sugary crunch!
Does a cake with cream cheese need to be refrigerated?
Yes. If a cake (like the one we’re sharing today) has a cream cheese layer, you’ll want to refrigerate it to keep it fresh. This cake is excellent served cooled and is very refreshing. If you don’t want to serve it cold, remove it from the refrigerator one hour before serving.
In a bowl, beat together the melted butter, eggs and milk using a hand mixer.
Add in the flour, baking powder, salt and dry pudding mixes.
Beat until smooth, scraping the sides of the bowl as needed.
Pour the cake batter into the prepared pan.
Drain the peaches but reserve the juice.
Arrange the peach slices on top of the batter.
In a small bowl, cream the cream cheese until smooth and creamy.
Add in the sugar and peach juice. Mix well.
Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1” of the edge of the pan.
Sprinkle with cinnamon and sugar.
Bake for 45-55 minutes. This cake is hard to tell if it is done because of the cream cheese. Bake until the center no longer jiggles and the cake part is puffy and no longer runny.
Allow the cake to cool to room temperature completely, then cover and refrigerate.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
I made this recipe and the batter tasted like pure salt and had to be thrown away. The recipe calls for 1 teaspoon of salt, which I think may be wrong.