Peach Cake with Cream Cheese Frosting

1 (15.25 oz.) box yellow cake mix

2 (3 oz.) pkgs. peach jell-o

4 large eggs

1 tsp. vanilla extract

1 c. canola or vegetable oil

2 c. fresh peaches, peeled and diced (around 4-5 peaches)


Cream Cheese Frosting

From: Jenn@eatcakefordinner

1/2 c. (8 Tbl.) unsalted butter, room temperature

1 (8 oz.) pkg. cream cheese, room temperature

pinch of salt

2 tsp. vanilla extract

2 1/2 c. powdered sugar

1-2 Tbl. milk, only if needed


Preheat oven to 350 degrees.  Grease a 9x13-inch cake pan; set aside.  In a large bowl, combine the cake mix, powdered jell-o, eggs, vanilla and the oil.  Whisk together until combined.  Fold the diced peaches into the cake batter.  Pour the batter into the prepared pan.  Bake for 40 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs).  Cool completely and then top with cream cheese frosting.


For the Cream Cheese Frosting:  In a medium mixing bowl, beat together butter and cream cheese until creamy.  Add the salt and vanilla and mix again.  Add powdered sugar, one cup at a time, until frosting is smooth and creamy.  If it's too thick, add a little milk until it reaches desired spreading consistency.  


Jenn's Notes:  This cake gets very dark when baking, but it doesn't taste burnt.  I also added 1 Tablespoon of Vanilla Bean Paste to my frosting, but that is totally optional.  




Base cake recipe adapted from: The Food Charlatan