This cake. We have a history. I wrote about it a little bit when I made it around this time last year, but we go way back to college days. It’s become a tradition to make it for Analiese’s birthday for the past four years — that includes her actual BIRTH day! Making it and eating it brings back lots of fun memories of my roommates and one stellar mom who blessed us one evening with its decadence.
In my experience of making this cake, it has never cut very neatly due to the chunks of peaches throughout. It’s best served around a circle of friends with forks in hand ready to dig in. Perhaps that will happen again one day, but for now, I plan to use Analiese’s birthday as an annual excuse to enjoy it.
With permission, I am finally sharing the recipe!
For the cake
1 box yellow cake mix
1/2 cup sour cream
1 can peach pie filling
1/2 stick butter
Preheat oven to 350-375 (follow cake mix instructions depending on type of pan). Mix first 4 ingredients until well mixed and set aside. Melt the butter in the pan in the oven until bubbly. Pour batter into pan while it is hot. Bake according to box directions. If using a bundt pan, when cake is done, invert onto plate while cake is still hot. Cool completely.
For the Icing
1/2 stick butter
4 oz. cream cheese
1 lb. powdered sugar
1/4 cup whipping cream
Melt butter and cream cheese in a pan on low-med heat. Add a bit of powdered sugar at a time, stirring with a whisk. Add the cream and bring to a bit of a slow boil. Remove from heat and add the remaining powdered sugar. Add more cream if necessary to maintain a smooth consistency. To prevent sticking, lower heat and whisk mixture. Pour over completely cooled cake a little bit at time allowing each “layer” to harden before adding the next and serve.