Yes, we are southerners. Yes, we love fresh peaches, peaches and cream in a bowl, and just about anything with peaches. This cake is light but not spongy and oh so delicious. It’s a version of a poke cake, but it doesn’t seem to get heavy. The icing is a cream cheese icing, but unlike the one we’ve shared, it is whipped until light and airy.
Ingredients
Cake
- 1 – 15-ounce white cake mix
- 1 – 15-ounce can peaches in syrup
- 2 tablespoons flour
- ½ cup vegetable oil
- 4 large eggs
- 1 – 13-ounce jar peach preserves
- 1 tablespoon water
Frosting
- 1 – 8-ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- 2 ¼ cups heavy whipping cream, cold
Instructions
Cake
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9×13 pan.
- Drain the peaches into a bowl. (Save the liquid for later.)
- Soak up the moisture from the peaches with a paper towel.
- Chop the peaches, then toss them in the flour.
- In a mixing bowl, mix the cake mix, oil, eggs, and the reserved syrup from the peaches.
- Fold the peaches into the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Once the cake has been cooled, poke holes with a fork over the entire surface.
- Combine the peach preserves and the water. Heat in the microwave for 10 seconds, stir, then heat another 10 seconds until thinned and pourable.
- Evenly pour the peach syrup over the entire cake.
Frosting
- Whip cream cheese on medium speed until smooth.
- Add vanilla and powdered sugar.
- Whip again.
- Gradually beat in the heavy whipping cream.
- Once it begins to thicken, increase the mixture speed to medium-high until the frosting holds it shape.
- Spread the icing on the cake.
“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8
