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Peaches And Cream Cake

  • Serves 12.


  • Cake 1 box white cake mix
  • Peach glaze
  • 3/4 C sugar
  • 5 tsps cornstarch
  • 1-1/2 C cold water
  • 1 pkg (3 oz) apricot gelatin
  • 2 C frozen unsweetened peach slices
  • Filling
  • 1 pkg (3 oz) cream cheese, softened
  • 3 Tbsps confectioners' sugar
  • 1 Tbsp milk
  • 1-1/2 C prepared, nondairy whipped topping


Preheat oven to 325 degrees. Prepare cake mix according to package directions in 9″x13″ pan. Let cool thoroughly in pan. (If your cake doesn’t come out of the oven with a flat surface, trim the top to create a flat surface. This will give your cake a pretty, layered look when finished.)

In large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Cook and stir for 1 to 2 minutes, or until thickened. Remove from heat. While still hot, whisk in gelatin until dissolved.

Add drained peaches. Set aside to cool slightly. In mixing bowl, beat cream cheese, confectioners’ sugar, and milk until smooth. Fold in whipped topping.

Spoon cream cheese mixture over the cake, covering its surface. Then spoon peach mixture on top. Refrigerate until set, about 3 hours.

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