27 Super Easy Recipes That Make Store Bought Cake Awesome


Everyone loves desserts. Cakes, cookies, ice cream, pies with icing, whip cream, caramel or anything you can come up with. Mouth watering and delicious just looking at these pictures. If you want to create one of them, just follow these recipes to make your mouth happy. (Not all are for store bought cake)

1. Red Velvet Scones


Serves: approximately 2½ cups
2 cups plain Greek yogurt
2 cups Devil’s Food cake mix {just the dry mix}
3 tablespoons powdered sugar
sprinkles for garnishing, if desired
For the dippers:
1 refrigerated Pillsbury pie crust (one crust out of a pack of two)
1 tablespoon butter, melted
cinnamon and sugar, for sprinkling
Whisk together yogurt, dry cake mix and powdered sugar until smooth and no lumps remain. Refrigerate 1 hour before serving.
To prepare the dippers, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Unroll pie crust and cut out heart shapes using a cookie cutter. Re-roll the scraps and repeat.
Place cutouts on your prepared baking sheet, brush lightly with melted butter, and sprinkle with cinnamon and sugar as desired. Bake for approximately 7 minutes, or until cutouts are lightly golden brown.

Source: somethingswanky.com

2. Slow Cooker Peach Cobbler


Makes 8 servings
Ideal slow cooker size: 3 quart oval
Cooking time: 2-3 hours

6 large peaches, peeled and sliced
1 white cake mix, unprepared
1/2 cup butter (1 stick), softened

1. Place sliced peaches in bottom of slow cooker
2. Cut the butter into the cake mix with a pastry blender until crumbly.
3. Sprinkle cake mix mixture over peaches.
4. Place paper towel or dish towel on top of slow cooker and seal with slow cooker’s lid. Cook on HIGH for 2-3 hours or on LOW for about 4 hours.
5. Serve with vanilla ice cream.

Source: 365daysofcrockpot.com

3. Cake Batter Ice Cream 


1 cup whole milk, well chilled
½ cup granulated sugar
2 cups half and half, well chilled
2 tsps pure vanilla extract
¾ cup cake mix
¼ cup rainbow sprinkles
Place freezer bowl of ice cream maker into the freezer. Freezer for 12-24 hours.
In a medium bowl, whisk the milk, sugar, half & half, and vanilla until the sugar is dissolved. Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes). During the last 5 minutes, pour in rainbow sprinkles.
Remove ice cream from freezer bowl and place into a separate container. Place ice cream into the freezer to further harden for several hours or overnight.

Source: aroundmyfamilytable.com

4. Skinny Devil’s Food Cake Batter Dip


Serves: approximately 2½ cups
2 cups plain Greek yogurt
2/3 cups Devil’s Food cake mix {just the dry mix}
3 tablespoons powdered sugar
sprinkles for garnishing, if desired
For the dippers:
1 refrigerated Pillsbury pie crust (one crust out of a pack of two)
1 tablespoon butter, melted
cinnamon and sugar, for sprinkling
Whisk together yogurt, dry cake mix and powdered sugar until smooth and no lumps remain. Refrigerate 1 hour before serving.
To prepare the dippers, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Unroll pie crust and cut out heart shapes using a cookie cutter. Re-roll the scraps and repeat.
Place cutouts on your prepared baking sheet, brush lightly with melted butter, and sprinkle with cinnamon and sugar as desired. Bake for approximately 7 minutes, or until cutouts are lightly golden brown.

Source: kitchenmeetsgirl.com

5. Easy Banana Bread


Easy Banana Nut Bread
1 box yellow cake mix
2 eggs
4 ripe bananas*
1/2-1 cup nuts, chopped
Smash bananas in a large bowl. Add remaining ingredients to bananas and mix well by hand. Spray 2 loaf pans with nonstick cooking spray and fill with mix. Bake at 350 F for 35-40 minutes.
Source: aroundmyfamilytable.com

6. Slow Cooker Pumpkin Dump Cake


Makes 8-10 servings
Ideal slow cooker size: 5-6 quart
Cooking time: 3-4 hours on low or 1 1/2-2 hours on high

1 cup white sugar
2 (15 oz) cans pumpkin puree
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 (18.25 oz) white or yellow cake mix
1/2 cup butter
1. In the bottom of a slow cooker (I used a 6 quart slow cooker) combine the sugar, pumpkin puree, pumpkin pie spice and salt. Stir.
2. In a separate bowl, combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Sprinkle the cake mix on top of the pumpkin puree.
3. Sprinkle cinnamon on top of the cake mix.
4. Place a double layer of paper towels on top of your slow cooker. Place the lid over the paper towel and make sure it is secure. (The paper towels will prevent condensation from dripping onto the cake) Cover and cook on LOW for 3-4 hours or on HIGH for 90 minutes-2 hours. Remove the lid and turn to warm. Let sit on warm for 20-30 minutes and then serve with vanilla ice cream (we served ours with pumpkin ice cream)

Source: 365daysofcrockpot.com

7. Triple Chocolate Mini Bundt Cakes with Peanut Butter Glaze


1 box dark chocolate cake mix (I used Duncan Hines Moist Deluxe)
1 package dark fudge instant pudding mix
1 1/4 c. buttermilk
1/2 c. vegetable oil
1 t. vanilla extract
1/2 c. real chocolate syrup
1 T. instant coffee grounds
4 eggs
1 1/2 c. mini chocolate chips
-Mix all ingredients but the chocolate chips on medium speed for a few minutes, until the batter is creamy and smooth. Fold in the chocolate chips.

-Pour the batter into well greased mini bundt pans and bake at 325 degrees for about 45 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted comes out clean. Cool on a wire rack until ready to glaze.

Source: adashofsoul.com

8. Butter Cake


for the CRUST
1 18 1/4 ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

for the FILLING
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

preheat oven to 350 degrees F. combine the cake mix, egg, and butter and mix well with an electric mixer. pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

in a large bowl, beat the cream cheese until smooth. add the eggs, vanilla, and butter and beat together.

add the powdered sugar and mix well. spread over cake batter and bake for 40 to 50 minutes. i baked mine for about 43 minutes. make sure not to over bake as the center should be a little gooey.

Source: almostmakesperfect.com

9. Pumpkin Magic Doctored Cake Mix


1 box of yellow cake mix PLUS ingredients on back
1 (15 oz) can Pumpkin Puree
1/2 cup evaporated milk
2 cups heavy cream, divided
3 eggs
1 cup packed brown sugar
2 teaspoons pumpkin pie spice, divided
1 tablespoon powdered sugar
1 (4 serving size) box French Vanilla instant pudding mix
1 cup cold milk
You will also need:

13×9 baking pan
Cookie sheet
Mixing bowl
Rubber spatula
Electric mixer with whisk attachment
Preheat oven to 350 degrees F. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9?x13? cake pan. Place baking pan on cookie sheet and set aside, do not bake it yet.
In another bowl whisk together the ingredients for the pumpkin pie layer, whisking until smooth.
Slowly pour the pumpkin pie mixture all over the cake mix.

Source: amandascookin.com

10. Time Saver Carrot Cupcakes


TOTAL TIME: Prep: 15 min. Bake: 20 min. MAKES: 24 servings
4 eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners’ sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Source: http://www.tasteofhome.com/recipes/carrot-cupcakes#ixzz3QQ02NR6C

11. Rum Bundt Cake


1 box yellow cake mik
1 pkg. instant vanilla pudding
½ cup rum
4 eggs
½ cup canola oil
½ cup water

Preheat the oven to 325ºF. Mix all with an electric mixer for five minutes. Grease bundt pan and lightly flour. Bake for one hour.

1 stick butter
¼ cup rum
½ cup sugar

Combine rum, butter and sugar together in a saucepan. Bring to a boil. When cake comes out of the oven, pour one-third of this mixture into the bottom of the cake. Let sit for 30 minutes. Turn cake out onto a cooling rack. Paint a layer of the glaze all over the cake. Let harden. Paint another layer. Repeat until all the glaze is gone.

Source: alexandracooks.com

12. Halfway Homemade PB & Pretzel Brownies


Use any brownie box mix you like plus the ingredients it calls for. Then add a bag of peanut butter chips and a few handfuls of pretzels.

source: abeautifulmess.com

13. Lemon Blackberry Cake Cookies


1 Box Yellow Cake Mix
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 teaspoon pure lemon extract
3 oz blackberries (approx 24 berries)
Sugar for sprinkling
Preheat oven to 350*.
Have an ungreased cookie sheet ready to go.
In a large mixing bowl, combine the cake mix, melted butter, egg and lemon extract and mix until combined.
Using your hands, roll out golf ball sized rounds of the cake batter mixture.
Use your thumb to press an indent in the center of each ball.
Press one blackberry into each cookie and place 1″ apart on the cookie sheet.
Sprinkle all with a little sugar.
Bake for 9 minutes.
Remove the cookies from the oven and allow to continue baking on the cookie sheet for another 5-6 minutes.

Source: alittleclaireification.com

14. Ice Cream Cookie Dessert


1 package (15-1/2 ounces) Oreo cookies, crushed, divided
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed


In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13×9-in. dish. Spread with ice cream; cover and freeze until set.

Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

Source: http://www.tasteofhome.com/recipes/ice-cream-cookie-dessert#ixzz3QR1uJ25F

15. Caramel Pie



Original recipe makes 1 – 9×13 inch pan
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Check All Add to Shopping List
25 mins
1 hr 25 mins Directions
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Source: thegunnysack.com


16. Cake Mix Cinnamon Waffles with Cinnamon Roll Glaze 


1 graham cracker crust

2 (14 ounce) cans sweetened condensed milk
4 ounces whipped topping
chopped nuts (optional)

Cook sweetened condensed milk in a 1 qt slow cooker (dip size) for 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes.
Pour into pie crust.
Top with cool whip.
If using nuts, sprinkle over top of cool whip.

Source: http://www.food.com/recipe/ocharleys-caramel-pie-72467

17. Blueberry Pie

Blueberry Pie-27-Super-Easy-Recipes


Original recipe makes 1 pie
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter
Check All Add to Shopping List
15 mins
50 mins
1 hr 5 mins Directions
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Source: http://allrecipes.com/Recipe/Blueberry-Pie/

18. Fruit Sherbert


Original recipe makes 4 servings
1 cup lemon juice
1 1/2 cups sugar
1 cup orange juice
1 cup milk
1/2 cup pineapple juice
Check All Add to Shopping List
5 mins
4 hrs 5 mins Directions
In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.

Source: http://allrecipes.com/Recipe/Fruit-Sherbet/Detail.aspx

19. Chef John’s Chocolate Lava Cake



Original recipe makes 4 servings
butter as needed
2 egg yolks
2 eggs
3 tablespoons white sugar
3 1/2 ounces chopped dark chocolate
5 tablespoons butter
4 teaspoons unsweetened cocoa powder
3 tablespoons flour
1 pinch salt
1/8 teaspoon vanilla extract
Check All Add to Shopping List
5 mins
25 mins
1 hr 15 mins Directions
Generously butter the inside of 4 (5 1/2 ounce) ramekins. Place them in a casserole dish.
Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy, and lemon colored.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted chocolate mixture into egg and sugar mixture until combined.
Sift cocoa powder into the mixture; stir to combine.
Sift flour and salt into the mixture; stir to combine into a batter.
Stir vanilla extract into the batter.
Transfer batter to a resealable plastic bag. Snip one corner of the bag with scissors to create a tip.
Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
Refrigerate 30 minutes.
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the ramekins in a casserole dish. Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
Bake in the preheated over for 15-18 minutes. Set aside to cool for 15 minutes.
Loosen the edges from the ramekin with a knife. Invert each cake onto a plate and dust with powdered sugar.

Source: http://allrecipes.com/recipe/chef-johns-chocolate-lava-cake/detail.aspx

20. Sour Cream Cheesecake



1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1 cup sugar
2 eggs, beaten
16 ounces cream cheese, softened
1 dash salt
1 1/2 teaspoons vanilla
1 cup Daisy Sour Cream

Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling. Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.

Source: http://daisybrand.com/recipes/sour-cream-cheesecake-11

21. Strawberry Sundae Sauce


2 quarts fresh strawberries
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin
1/3 cup chocolate syrup
1/3 cup raspberry liqueur, optional
Vanilla ice cream

Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam.
Pour into jars or freezer containers, leaving a 1/2-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream. Yield: 8 cups.

Source: http://www.tasteofhome.com/recipes/strawberry-sundae-sauce#ixzz3QSOuqow3

22. Glazed baked doughnuts


1 packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
1 Box duncan hines french vanilla cake mix
2 large eggs
1 stick melted butter
1 cup milk

Preheat oven to 350°F. Lightly grease doughnut pan. Combine eggs, butter, and milk. Add mix. Stir until smooth. Pour batter into prepared doughnut pan. Bake for 13 to 15 minutes.
Pour pack of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Add half to a microwave bowl and microwave for 10 seconds until liquid.
Take cooled doughnuts and dip in melted frosting let cool.


23. Cinnamon Caramel Apple Pops



1 box Apple Caramel Decadent Cake Mix
1 Frosting Creations Cinnamon Roll Flavor Mix
1 can Frosting Creations Frosting Starter
1 bag of red candy melts
1 small bag of pretzel sticks
cake pop sticks
Foam block for drying

Prepare Apple Caramel cake mix & Caramel packet according to instructions however pour only half the caramel mix into the cake mix (The rest will be used later)
Bake cake, allow to cool
Crumble cake into a large mixing bowl
Pour pack of Duncan Hines® Frosting Creations™ Cinnamon Roll Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended
Add small amounts of cinnamon roll frosting to crumbled cake until a sticky texture is formed (For a whole cake you should use about half the can, you will end up using the rest later).
Use a scoop or spoon to take out some of the cake mixture, begin to form an apple (larger on the top and smaller towards the bottom).
After your apples are formed place them in the freezer for 5 minutes.
Melt red candy in the microwave according to bag instructions.
Break pretzel sticks into smaller sizes for stems.
Dip the tip of a cake pop stick into the melted candy and push into the bottom of your apples (about halfway). Allow to dry.
Submerge the entire apple pop into the red candy, tap off excess and push in the pretzel stem.
Place on a foam block to dry.
Place the rest of the Cinnamon Roll frosting in a microwave safe bowl with the extra caramel mixture from earlier.
Microwave for 5-10 seconds until the mixture is completely melted, stir.
Use a small spoon to drizzle the cinnamon caramel mixture on your apples.
Place on foam block to dry.

Source: http://www.duncanhines.com/recipes/specialty-desserts/baked%20by%20brittney/cinnamon-caramel-apple-pops/

24. Easy Cream Cheese Danish

Cheese Danish-27-Super-Easy-Recipes


Original recipe makes 1 – 9×13 inch pan
2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
3/4 cup white sugar
1 1/2 teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream

1 cup confectioners’ sugar
1 tablespoon milk
1 tablespoon butter, softened

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
Bake in preheated oven for 20 to 30 minutes.
In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.

Source: http://allrecipes.com/Recipe/Easy-Cream-Cheese-Danish/

25. Lemon Cream Cheese Bars



Original recipe makes 24 servings
cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Source: http://allrecipes.com/Recipe/Lemon-Cream-Cheese-Bars/Detail.aspx?prop24=RD_RelatedRecipes

26. Chocolate Peanut Butter Cream Cheese Bars



Original recipe makes 3 dozen
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter, softened
3/4 cup semisweet chocolate chips
2 cups peanut butter chips
1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 (8 ounce) package cream cheese
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon rum
1 tablespoon vanilla extract
1/4 cup semisweet chocolate chips
1 tablespoon rum
1 teaspoon water

Preheat oven to 325 degrees F (165 degrees C).
To Make Crust: Combine 1 cup flour, 1/4 cup packed brown sugar, 1/2 cup butter or margarine and 3/4 cup melted chocolate chips in large bowl. Mix well. Press into bottom of ungreased 11 x 7 inch pan. Top with 2 cups peanut butter chips
To Make Filling: Beat 1/2 cup white sugar, 1/2 cup brown sugar, 1/3 cup butter and 8 oz. cream cheese in large bowl until smooth. Add 1 cup unbleached flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 tablespoon vanilla and 1 tablespoon rum. Blend well. Spread over peanut butter chips.
Bake until edges are light brown and set, 35-40 minutes. Let cool for 30 minutes.
To Make Glaze: Melt 1/4 cup chocolate chips with1 tablespoon rum and 1 teaspoon water in small saucepan over low heat. Stir constantly until smooth. Drizzle over filling while warm. Refrigerate 1 hour and cut into bars. Store in refrigerator.

Source: http://allrecipes.com/Recipe/Chocolate-Peanut-Butter-Cream-Cheese-Bars/Detail.aspx?prop24=RD_RelatedRecipes

27. Peaches and Cream Cake


Original recipe makes 1 – 4 layer 9 inch cake
1 (18.25 ounce) package French vanilla flavored cake mix
1 (3.5 ounce) package instant French vanilla pudding
1 cup sour cream
1/3 cup vegetable oil
4 eggs

1 (8 ounce) package cream cheese
1/2 cup milk
4 cups confectioners’ sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 (29 ounce) can sliced peaches, drained

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Make Filling: In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar, alternating with milk. Beat in cinnamon and vanilla until light and fluffy.
Assemble the cake: Slice cakes horizontally to make 4 layers. Reserve 8 peach slices for garnish; chop remaining peaches. Fill each layer with 1/3 cup frosting mixture and 1/2 cup chopped peaches. Frost top and sides of cake with remaining frosting. Garnish with sliced peaches.

Source: http://allrecipes.com/Recipe/Peaches-and-Cream-Cake/Detail.aspx?event8=1&prop24=SR_Title&e11=peaches%20and%20cream&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i13

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