Peach Cake

photo by Annie H


- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 1 lemon cake mix
- 1 (21 ounce) can peach pie filling
- 3 eggs
- 1⁄2 cup sour cream
- 1 (8 ounce) package cream cheese
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 (16 ounce) can crushed pineapple (undrained)
- 1 (8 ounce) container whipped topping
directions
- Preheat oven to 350°F.
- With a fork,mix together the cake mix, pie filling, and eggs.
- Gently add sour cream.
- Spread into a greased 9x13-inch pan (preferably glass).
- Bake for 30-35 minutes.
- Remove from oven and let cool completely.
- Mix together softened cream cheese, crushed pineapple with juice and instant pudding.
- Gently fold cream cheese mixture into the whipped topping.
- Spread on cooled cake.
- Must be refrigerated.
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Reviews
-
I did a bunch of things different, so I won't pretend what I have is even the same recipe - but I used it for the base of the recipe and it turned out fantastic. I had frozen peaches from jelly season last year I used instead of pie filling, I used fat free sour cream, pecan flavored cake mix, a can of peaches in syrup instead of pineapple for the frosting and fat free cream cheese along with light whipped topping. The results is a much lighter, lower calorie product which I think turned out wonderfully!
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Very good recipe, but I agree with the other reviewer that yellow cake would have worked better with the overall flavor scheme. I'm a huge lemon fan but for some reason it tasted very slightly bitter in its tartness. The next day it was a lot better and extremely moist. I love the texture play with the peaches in the cake and pineapple in the creamy topping. It's a light dessert, something I enjoy after a heavier meal despite the creaminess of it.
Tweaks
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I did a bunch of things different, so I won't pretend what I have is even the same recipe - but I used it for the base of the recipe and it turned out fantastic. I had frozen peaches from jelly season last year I used instead of pie filling, I used fat free sour cream, pecan flavored cake mix, a can of peaches in syrup instead of pineapple for the frosting and fat free cream cheese along with light whipped topping. The results is a much lighter, lower calorie product which I think turned out wonderfully!