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Naked Peach Cobbler Cake

  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 12

Layers of cinnamon scented yellow cake topped with cheesecake mousse, caramelized peaches, and crunchy brown sugar cake crumbles. MORE + LESS -

Hungry Happenings Hungry Happenings
August 11, 2016

Ingredients

Cake Layers:

1
box Betty Crocker™ SuperMoist™ cake mix yellow
1
cup water
1/2
cup oil
3
large eggs
1
teaspoon cinnamon

Glazed Peaches:

10
tablespoons butter
1/2
cup brown sugar
1/2
cup granulated sugar
10
peaches, peeled and sliced
1
teaspoon cinnamon
1/4
teaspoon nutmeg

Cheesecake Layers:

2
8-ounce blocks of cream cheese, softened
1/4
cup granulated sugar
7
ounces marshmallow fluff
8
ounces frozen whipped topping, thawed

Brown Sugar Cake Crumbles:

1/3
cup brown sugar
3/4
cup cake crumbs (from cake layers above)
1/2
teaspoon cinnamon
2
tablespoons butter, melted

Steps

Hide Images
  • 1
    CAKE LAYERS: Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray, then line bottoms of pans with rounds of parchment paper. Make cake mix according to package instructions. Stir in the cinnamon and equally divide batter between cake pans. Bake for 28-34 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pan for 10 minutes, then un-mold onto a cooling rack and allow to cool completely.
  • 2
    GLAZED PEACHES: Heat butter in a skillet set over medium-high heat. Once melted, stir in both sugars and allow to dissolve. Toss in peach slices, cinnamon and nutmeg. Bring to a boil, then reduce heat to medium-low and cook until peaches are tender, 10-16 minutes. Remove from heat and allow to cool completely.
  • 3
    CHEESECAKE FILLING: Beat cream cheese using an electric mixer or food processor until light and fluffy. Add sugar and marshmallow fluff and beat until well incorporated. Beat in whipped topping just until combined.
  • 4
    BROWN SUGAR CAKE CRUMBLES: Preheat oven to 350°F. Cut off the domed portion of each cake and crumble the tops into very small pieces. Measure out 3/4 cup crumbs and mix with brown sugar, cinnamon and melted butter. Spread out into a thin layer on a baking sheet. Bake for 10 minutes, then remove and stir. Bake an additional 6-10 minutes until fragrant and deep golden brown. Remove and allow to cool completely.
  • 5
    To assemble cake: Cut each cake into 2 even layers. Set one layer on a cake plate. Spread 1/4th of the cheesecake filling over top. Spoon 1/4 of the glazed peaches on top. Sprinkle on 1/4 of the brown sugar cake crumbles over the peaches. Repeat this process, adding the remaining 3 cake layers and topping them with cheesecake filling, peaches, and cake crumbles. Refrigerate until ready to serve. Will keep in the refrigerator up to 5 days.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
740
Calories from Fat
360
% Daily Value
Total Fat
40g
62%
Saturated Fat
20g
101%
Trans Fat
1g
Cholesterol
120mg
40%
Sodium
520mg
22%
Potassium
360mg
10%
Total Carbohydrate
89g
30%
Dietary Fiber
2g
10%
Sugars
65g
Protein
6g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
2 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • 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.

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