Mother's Day Recipes

Peach Cake with Sour Peach Frosting

Peach Cake with Sour Peach Frosting gets its fruity flavor from peach gelatin and peach candies and its ease in prep from a cake mix.

Peach Cake

Yied: 12 servings



  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 (4 serving size) box peach-flavored gelatin


  • 1 (4 serving size) box peach-flavored gelatin
  • 1/4 cup water
  • 4 1/2 cups powdered sugar
  • 1/2 cup butter, softened
  • 2 teaspoons lemon juice
  • 2 to 3 teaspoons water
  • Red and yellow liquid food colors


  • 1 teaspoon granulated sugar
  • 12 sour peach gummy candy rings, if desired


  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease bottoms and sides of two 8 or 9 inch round cake pans with shortening (do not use cooking spray); lightly flour. In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and 1 box gelatin with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter between pans.
  2. Bake 8 inch rounds 29 to 34 minutes, 9 inch rounds 25 to 30 minutes, or until a wooden pick inserted in center comes out clean. Cool for 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  3. In a 2 cup microwavable bowl or measuring cup, stir 1 box gelatin into 1/4 cup water. Microwave uncovered on High about 1 minute 30 seconds or until mixture boils, stirring 2 to 3 times to dissolve gelatin. In large bowl, beat gelatin mixture, powdered sugar, butter, lemon juice and 2 teaspoons water on low speed until frosting is thick but spreadable. (Add additional 1 teaspoon water if needed to make frosting spreadable.)
  4. On a serving plate, place 1 cake, rounded side down. Spread with 1/2 cup frosting. Drop 2 drops red food color and 1 drop yellow food color on frosting on cake; swirl with spatula to create deep orange. Top with second cake, rounded side up. Reserve 1/2 cup frosting. Frost side and top of cake with remaining frosting. Add 1 or 2 drops red and yellow food colors to reserved frosting. Swirl around cake. Sprinkle with granulated sugar. Decorate with peach candies. Cut cake gently with serrated knife. Store loosely covered at room temperature.
  5. Because this is a delicate cake, cool it completely before frosting and decorating. Use a serrated knife to cut it into pieces.


High Altitude (3500-6500 ft): No change.


Per serving: Calories 560 (Calories from Fat 170); Total Fat 19g (Saturated Fat 7g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 430mg; Total Carbohydrate 91g (Dietary Fiber 0g, Sugars 75g); Protein 5g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 6%; Iron 6%

Exchanges: 1 1/2 Starch; 4 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 6

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

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