Description
A tender yellow cake infused with peach juice, layered with chunky peach filling and a velvety cream cheese-topped Southern classic. Fresh and nostalgic, it’s perfect for summer or year-round comfort.
Ingredients
2 large eggs
1 cup peach juice
½ cup vegetable oil
Yellow cake mix (13.25 oz)
4 large peaches, peeled and chopped
½ cup granulated sugar
1 teaspoon lemon juice
8 ounces cream cheese, room temperature
â…“ cup granulated sugar
8 oz tub cool whip
Mint leaves for garnish
Instructions
Preheat oven to 350°F (175°C)
Mix yellow cake mix with peach juice, eggs, and oil until smooth
Pour batter into a 9×13-inch greased baking dish
Bake for 30-35 minutes until a toothpick comes out clean
Let cake cool completely
In a food processor, pulse peaches, ½ cup sugar, and lemon juice until slightly chunky
Transfer to a saucepan; cook over medium-high heat until slightly thickened (5-7 minutes)
Spread half the cooked peach filling on cooled cake
Top with remaining filling, refrigerate 15 minutes to set
Beat cream cheese and â…“ cup sugar until smooth, then fold in cool whip
Spread over peach filling and chill 10 minutes before slicing
Notes
Use ripe peaches for maximum flavor
Letting the peach filling set ensures clean slices
Garnish with sliced peaches and mint for freshness
Cake can be assembled a day ahead and refrigerated
Replace cool whip with a vegan alternative for a non-dairy version
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 420
- Sugar: 45g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg