You know when you really want to try a new recipe, but you are having people over and you worry if you should stick with tried-and-true rather than risk hope-it-turns-out? Well, that is what led me to trying this cake recipe. My mom always told me not to try a recipe for the first time when having company over, but I’m so thankful I disobeyed on this occasion. This Peaches & Cream Cake recipe was staring at me from the Lucky Leaf Peach Pie Filling can, beckoning me to try it. Try it, I did, and my Life Group sang the Hallelujah Chorus. Okay, they didn’t really sing the Hallelujah Chorus, but men and women gave me thunderous applause and crowned me queen of the kitchen. No, you are right, that didn’t happen either, but they did LOVE the cake and requested I share the recipe, and that is always the kinda response I’m looking for when I make something to share. I think this cake tastes like summertime!
* 1 box (2 layer) yellow cake mix (I used French Vanilla)
* 1 can (21 oz.) LUCKY LEAF Peach Pie Filling
* 2 eggs
* 1/2 c. sour cream
* 8-oz. pkg. cream cheese, softened
* 1 Tbsp. butter, softened
* 1 tsp. vanilla extract
* 2 c. powdered sugar
Cake: Combine first four ingredients in medium bowl. Mix until smooth. Spread evenly in greased 9×13-inch pan. Bake at 350 deg F. for 40 to 50 minutes, or until cake springs bake when lightly touched in center. Cool. Spread with Cream Cheese Frosting.
Frosting: Combine cream cheese, butter and vanilla in small mixing bowl. Gradually beat in powdered sugar until smooth. Spread on Peaches ‘n Cream Cake.
Makes 12 servings
The original recipe can be found on the Lucky Leaf website.