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Peachy Cloud Cake
"A Peachy Idea"
I found a white cake mix in my cabinet and was trying to think of something for my husband and I to have with coffee last night. I didn't want to make a whole cake so I figured I'd make it in two layers and freeze one, which is what I did. I also found a can of lite peach slices so I got the idea from that. I poured half the batter in one 8" pan and put the peaches in the other layer and it made the juiciest cake I ever made.
It's a good way to get some fruit in your diet and with only one layer, half the calories of the cake. My husband loved it and that's saying a lot because he's not a big dessert eater. I buy lite peaches so not to get too much sugar and I'm glad I did.
It's something you can make in a snap and of course you can substitute other canned fruit if you like. I'm thinking fruit cocktail would be good and more colorful too. Hope you try this recipe. Enjoy!
Photos of Peachy Cloud Cake
Tip for Whipping the Cream
The bowl you whip your heavy cream in should be glass and very clean, no oily substance, or it won't whip up and cold if you have the chance.
- 1 White cake mix
- 3 whole eggs, Not just the white
- According to back of the box canola or vegetable oil
- According to back of the box water
- 1 can (15oz.) lite peaches, sliced
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- Preheat oven to 350. Grease 2 8" cake pans Drain the can of peaches and placing the peaches on a dish, chop them in little pieces
- Make the cake according to the directions on the back of the box. Pour half the batter in one of the pans.
- Stir the peaches in the rest of the batter and pour into the other pan. Bake in the oven for 25 minutes. The plain layer will be done first. According to your oven, the one with the peaches will take several minutes longer, when the top looks solid.
- Remove from oven and let them cool. After they are cool, wrap and freeze the plain layer for a later time and make your whipped cream.
- Put the heavy cream in a bowl and add the powdered sugar and vanilla and whip until it's thick enough to decorate with.
- With your frosting bag and a large opening flower tip pipe the whip cream on your cake using your imagination for decoration, or you could cover the whole top if you wish. Refrigerate until ready to eat and refrigerate any leftovers.