This is one of my favorite summertime dessert that occasionally slips into my wintertime recipe repertoire. Obviously, baking this in January requires the sacrifice of using canned peaches since a fresh organic option has yet to present itself to me here in Colorado, haha. It’s a simple enough recipe that’s easy to modify to be gluten free- just switch out the standard yellow cake mix for a gluten free version (I like the Classic Yellow Cake Mix from Lillabee, or if you have a real sweet tooth, Pamela’s Classic Vanilla Cake Mix). Honestly, I can’t tell the difference between when I make it GF or regular and neither can Husband. This fantastic recipe from Rachel Schultz is sure to be a house favorite.
- 1 box yellow cake mix (not baked, just the powder)
- 1/3 cup butter, softened
- 2 eggs
- 30 ounces canned peaches, drained (or 4 fresh peaches, peeled and pitted)
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 small handful brown sugar
- 1 teaspoon vanilla
- vanilla ice cream
1. Preheat oven to 350 degrees. In a large bowl, combine cake mix, brown sugar, butter, and 1 egg. Mix ingredients until crumbly. Separate 1/2 cup of crumble for topping.
2. Spray a 9×13 glass dish with cooking spray. Press remaining crumble into base of dish. Bake for 10 minutes. While crust bakes, slice peaches into small, 1 inch pieces. Beat together cream cheese, sugar, 1 egg, and vanilla until creamy.
3. Layer peaches on top of baked crust. Spread cream cheese mixture on top of peaches.
4. Top with reserved crumbs and bake for 30 minutes. Allow to cool for 30 additional minutes and serve with vanilla ice cream.