| Ingredient | Quantity |
|---|---|
| Vanilla Cake Mix | 1 box (and ingredients listed on the box to prepare it) |
| Peach Pie Filling | 2 cups |
| Heavy Whipping Cream | 1 cup |
| Powdered Sugar | ¼ cup |
| Vanilla Extract | 1 teaspoon |
| Fresh Peaches | 2 (sliced) |
| Graham Crackers | 1 cup (crushed) |
| Fresh Mint Leaves | For garnish (optional) |
Instructions:
- Preheat and Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the vanilla cake mix according to the package instructions. Once ready, pour the batter into a greased 9×13 inch baking dish and bake as directed on the box. Let the baked cake cool completely before continuing.
- Poke the Cake: Once the cake is cool, use the handle of a wooden spoon or a skewer to poke holes all over its surface. Space the holes evenly to allow the peach filling to seep in.
- Add the Peach Filling: Spread the peach pie filling evenly over the top of the cooled cake, making sure to fill the poked holes for maximum flavor distribution.
- Make the Whipped Cream: In a large bowl, using an electric mixer on medium speed, whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This will be your creamy topping.
- Frost and Top the Cake: Spread the prepared whipped cream over the peach layer, creating a smooth and even frosting.
- Garnish and Chill: Top the cake with fresh peach slices for a pop of color and texture. Sprinkle the crushed graham crackers over the whipped cream for a delightful textural contrast. You can also add fresh mint leaves for an extra touch of garnish (optional).
- Chill and Serve: Refrigerate the cake for at least 2 hours, or until the whipped cream is set. This allows the flavors to meld and the cake to set for easier slicing. Slice and serve chilled. Enjoy
