This delightful dessert combines the classic comfort of a moist yellow cake with the bright, fresh flavors of summer peaches. The cake is baked using reserved peach syrup for extra moisture and subtle fruitiness. Between the layers, a luscious filling of non-dairy whipped topping and peach yogurt creates a creamy, tangy contrast to the sweet fruit. Topped with more diced peaches and chilled until set, this cake offers a refreshing texture that is perfect for potlucks, summer gatherings, or a special weekend treat. It’s simple to assemble, requiring only a cake mix and a few pantry staples, making it an accessible yet impressive dessert for any occasion.
Kimberly’S Cafe’S Peach Delight Cake
Description
This delightful dessert combines the classic comfort of a moist yellow cake with the bright, fresh flavors of summer peaches. The cake is baked using reserved peach syrup for extra moisture and subtle fruitiness. Between the layers, a luscious filling of non-dairy whipped topping and peach yogurt creates a creamy, tangy contrast to the sweet fruit. Topped with more diced peaches and chilled until set, this cake offers a refreshing texture that is perfect for potlucks, summer gatherings, or a special weekend treat. It&# 226;ÂÂs simple to assemble, requiring only a cake mix and a few pantry staples, making it an accessible yet impressive dessert for any occasion.Ingredients
Directions
-
Heat oven to 350 degrees F (177ðC).
-
Generously grease and flour two 9-inch round (1-1/2 inch deep) cake pans.
-
Drain peaches, reserving the syrup.
-
Add enough water to the reserved syrup to measure 1-1/4 cups liquid.
-
Prepare cake mix according to package directions, substituting the peach syrup mixture for the water.
-
Divide the batter as evenly as possible between the two prepared pans.
-
Bake for 24 minutes or until a toothpick inserted in center comes out clean.
-
Place pans on wire racks and cool cakes in pans for 10 minutes.
-
Invert the pans onto the wire racks and cool cake layers completely.
-
Meanwhile, cut the peach slices crosswise into 3/8-inch pieces.
-
Dry the peach pieces well on paper towels.
-
Mix the non-dairy whipped topping thoroughly with the peach yogurt.
-
Fold the dried peach pieces into the whipped topping mixture.
-
Place one cake layer, top side down, on a serving plate.
-
Cover with about half of the whipped topping mixture.
-
Top with the other cake layer, top side up.
-
Spoon the remaining topping mixture over the top of the cake.
-
Refrigerate at least 2 hours or until completely chilled before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 3.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.1g1%
- Sugars 0.7g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Note: This recipe uses a yellow cake mix, non-dairy whipped topping, and peach yogurt. Ensure all products used are vegan-certified if strictly following a vegan diet.
Storage: Store the cake covered in the refrigerator for up to 3 days. Do not leave at room temperature for extended periods due to the dairy/non-dairy topping.
Tip: Drying the peach slices well before adding them to the filling helps prevent the cake from becoming too soggy.
