A few years back we planted a peach tree and this was the first year we got peaches from it and we got a LOT of peaches.  I have already made three batches of this low-sugar Peach Jam, I've made peach milkshakes and I still have a bunch of peaches left.  So, I threw some in this amazing cake.
The great thing is, this is a shortcut recipe.  I love using cake mixes and "doctoring" them up to create delicious cakes.  You always get consistent results when using a cake mix.  I used fresh peaches in this cake, but you can also used frozen peaches, if you prefer.  If you want to use frozen peaches, check out this post for directions.    

When eaten without frosting there is no mistaking this is a peach cake.  You can totally taste the peach flavor.  Once you top it with the cream cheese frosting, the peach flavor is there, but doesn't stand out quite as much.  This is a super moist cake with a great texture and a recipe I will have to make each year with my fresh peaches. 
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Peach Cake with Cream Cheese Frosting
(Printable Recipe)

1 (15.25 oz.) box yellow cake mix
2 (3 oz.) pkgs. peach jell-o
4 large eggs
1 tsp. vanilla extract
1 c. canola or vegetable oil
2 c. fresh peaches, peeled and diced (around 4-5 peaches)

Cream Cheese Frosting
From: Jenn@eatcakefordinner
1/2 c. (8 Tbl.) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
pinch of salt
2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, only if needed

Preheat oven to 350 degrees.  Grease a 9x13-inch cake pan; set aside.  In a large bowl, combine the cake mix, powdered jell-o, eggs, vanilla and the oil.  Whisk together until combined.  Fold the diced peaches into the cake batter.  Pour the batter into the prepared pan.  Bake for 40 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs).  Cool completely and then top with cream cheese frosting.

For the Cream Cheese Frosting:  In a medium mixing bowl, beat together butter and cream cheese until creamy.  Add the salt and vanilla and mix again.  Add powdered sugar, one cup at a time, until frosting is smooth and creamy.  If it's too thick, add a little milk until it reaches desired spreading consistency.  

Jenn's Notes:  This cake gets very dark when baking, but it doesn't taste burnt.  I also added 1 Tablespoon of Vanilla Bean Paste to my frosting, but that is totally optional.  

Base cake recipe adapted from: The Food Charlatan

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