Fresh Peach Gooey Butter Cake
From pauladeen.com
1 hr 10 min12 to 16
A two-layer sheet cake with a gooey cream cheese–peach topping baked until the center stays soft and custardy.
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| prepPreheat oven to 350°F / 175°C | ||||
| prepGrease a 13 × 9-inch baking pan | ||||
| 1 (517 g) package yellow cake mix | Mix cake mix, egg & butter; pat into pan | Spread topping over crust; bake 350°F / 175°C, 40–50 min | ||
| 1 egg | ||||
| 115 g butter, melted (for crust) | ||||
| 340 g fresh peaches, diced | Toss peaches with sugar; drain after 10 min | |||
| 65 g granulated sugar | ||||
| 1 (225 g) package cream cheese, softened | Beat cream cheese until smooth | Add eggs, vanilla & butter; beat together | Mix in powdered sugar & drained peaches | |
| 2 eggs | ||||
| 1 teaspoon vanilla | ||||
| 115 g butter, melted (for topping) | ||||
| 1 (455 g) box powdered sugar | ||||
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