Preheat oven to 350 degrees. Line a 10x2-inch round baking pan or springform pan with parchment paper; spray with nonstick cooking spray. Set aside.
Why just have a piece of peach pie when you can have a piece of pie surrounded by soft vanilla cake and covered in frosting.
Servings and Ingredients
|3||(16.5-oz.) each boxes Hy-Vee extra-moist white deluxe cake mix, divided|
|3 c.||water, divided|
|¾ c.||Hy-Vee vegetable oil, divided|
|6||Hy-Vee large eggs, divided|
|¾ c.||Hy-Vee all-purpose flour, divided|
|3||(16-oz. each) cans Hy-Vee creamy white frosting|
|1||(10-inch) Hy-Vee Bakery peach pie|
|1||(15-oz.) can That's Smart! sliced peaches in light syrup, drained|
|Hy-Vee macadamia nuts, toasted and chopped, for garnish|
|Fresh mint leaves, for garnish|
Things To Grab
- 10-inch baking pan or springform pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- Stand mixer with paddle attachment
- Wooden toothpick
- Serving plate
- Mellon baller
In a stand mixer fitted with a paddle attachment, beat 1 (16.5-oz.) box cake mix, 1 cup water, 1/4 cup vegetable oil, 2 whole eggs, and 1/4 cup flour together until combined. Beat at medium speed for 2 minutes or until smooth. Pour into prepared 10-inch pan. Bake 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool 10 minutes; remove from cake pan. Discard parchment paper and cool completely in refrigerator. Repeat with remaining ingredients.
To assemble, place one chilled cake layer on a serving plate; spread with 1/2 cup frosting. Stack another cake layer on top. Using a melon baller, scoop cake from the assembled layer to form a shell. Spread a thin layer of frosting over cake shell. Remove peach pie from its tin; place right side up in cake shell. Spread 2/3 cup frosting on pie layer. Place remaining cake on top. Frost cake to and sides with remaining frosting.
To decorate, pat canned peaches dry. Top cake with peach slices, chopped macadamia nuts, and fresh mint leaves. Press additional macadamia nuts into frosting along lower edge of cake. Store in refrigerator.
Hyvee Culinary Expert TipTry this method with your favorite cake and pie flavors like chocolate cake and Hy-Vee Bakery cherry pie. Or spice cake and Hy-Vee Bakery pumpkin or apple pie. The combinations are endless!
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 0mg
- Sodium: 520mg
- Total Carbohydrates: 97g
- Protein: 4g
Hy-Vee Seasons November 2019