Go ahead, do a double-take.
Want an over-the-top way to make peach cobbler that won’t take you all day to decorate? This four-layer, cinnamon-infused yellow cake topped with cheesecake filling, caramelized peaches and brown sugar cake crumbles couldn’t be more amazing.
This dessert combines peach cobbler together with cheesecake in the most striking way. The cakes are left “naked” (not frosted) so you can see all those sweet peaches and gooey caramel sauce dripping down over layers of cake and cheesecake filling.
You will make this once, then won’t be able to resist making it again and again and again. It’s that good.
So go grab some peaches and a Betty Crocker™ Yellow Cake Mix and get baking.
Start by whipping up your cake mix with a touch of cinnamon sprinkled in for a nice pop of flavor. Then equally divide the batter into two 8-inch round pans and pop them in the oven.
Once the cakes are baked and cooled, cut off the domed tops and crumble that cake into small pieces and pour them into a bowl. Then cut the cakes into two even layers.
You are going to turn those cake crumbs into crunchy brown sugar glazed bits of heaven. Mix in the sugar and melted butter.
Then scatter the crumbs on a baking sheet and bake until deep golden brown. Once cooled, those cake crumbs will be crunchy little caramelized cake bits. Yum! Go ahead and try a few, but don’t get carried away, because you’ll want lots of them on your cake.
The crumbles are amazing, but the glazed peaches are the star of this show. Start with either fresh or frozen peaches. Adjust the sugar up a bit if your peaches aren’t super sweet.
Bring the butter, sugars, peaches, and spices to a boil then simmer until the peaches are tender. If you use frozen peaches, you’ll need to cook a bit longer. Once they are perfectly cooked, pour the peaches into a heat-proof bowl and allow to cool.
When you are ready to start assembling your cake, whip up the no-bake cheesecake filling and spread 1/4 of it over your first layer.
Then spoon on 1/4 of the peaches and 1/4 of the brown sugar cake crumbles.
Repeat this process until you have all four layers stacked and filled. Then cut the cake into slices and serve. Keep the leftovers (if you have any) in the refrigerator for up to four days.