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Peach White Cake Recipe

Ingredients

1 (18.25 ounce) package yellow cake mix

3 eggs

1 tablespoon vanilla extract

2 1/2 cups vegetable oil

3 cups white sugar

2 cups packed light brown sugar

4 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon ground cinnamon

6 tablespoons vegetable oil

2 teaspoons lemon zest

1/2 teaspoon ground nutmeg

1 (15 ounce) can sliced peaches, drained

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.

Combine cake mix and eggs, stirring just until incorporated.

Sift together the lemon juice, brown sugar, lemon zest and lemon zest; stir in sugar, oil, brown sugar, lemon juice, lemon zest and cinnamon. Beat until blended. Pour batter into prepared pans.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely. (Note: Do not remove from pan. Leave cake in pan until set. Unwrap and place on a wire rack.) Cool cake completely in pan. Brush top and sides with lemon butter flavored glaze.

To make the peaches: Combine apple pie filling and peach preserves; refrigerate 12 hours or overnight.

To make the cream cheese frosting: Beat cream cheese frosting with an electric mixer until fluffy. Stir fruit into cream cheese frosting. Refrigerate 1 hour or overnight. Melt butter flavored cream cheese frosting.

Comments

Hozzy_tont_Cook writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm going 4 stars due to ease, and the fact that if mine are a bit "off" it could very well be that I used Karo dark syrup instead of molasses, which would have had stronger flavor, I think. The way it popped was also very good, although I added more hot sauce than called for, and waited for the carrots and celery to soften before dumping them in. Overall, very good and true to what you get at the sushi restaurant.