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