This peach cake may start with a cake mix but you’d never know it by how delicious it is! White cake topped with a whipped cream layer and fresh peaches makes this the ultimate dessert.
Make and bake cake according to package instructions. Let cake cool once baked.
Peel and slice peaches while cake bakes.
Place a metal mixing bowl and beaters in the freezer to chill for 5-10 minutes.
Mix cream cheese, powdered sugar, and vanilla together until well combined.
Remove bowl and beaters from freezer. Add chilled whipping cream and sugar to the bowl and beat until stiff peaks form in the cream, 2-3 minutes.
Fold whipped cream into the cream cheese mixture until well combined.
Frost top of cake with cream frosting.
Top cake with fresh peaches, overlapping to keep the peach slices as close together as possible.
Serve immediately or refrigerate until ready to serve.
Notes
Make in a pan that has a lid so you can simply put the lid onto the pan and store in the fridge until you’re ready to eat more.Double the whipped cream recipe (so 2 cups whipping cream and 4 TBS sugar) and serve pieces with more fresh whipped cream on top.Let the cake cool completely before frosting or the frosting will melt and you’ll have nowhere to put the peaches.