I feel like peach rings have to be one of the most popular gummy candies… ever?!?!? Such a classic. Is it your fave?
It seemed only natural to make them the next subject of our “make other foods into giant cakes” series we’ve somehow developed. (i.e. pop tarts, cosmic brownies and La Croix.) It’s sooooooo yummy you guys, and it would be so perfect and unexpected for a summer party!!! It’s peach flavored and even has that sugar-y coating! Mmm, mmm good.
DIY Giant Peach Ring Cake
- For the cake:
- 1 box white or yellow cake mix
- 3 oz package Peach flavored Jello
- 3/4 cup oil
- 3/4 cup peach juice or water
- 4 eggs
- 1/2 teaspoon peach extract optional
- For the frosting:
- 1 cup softened butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Peach extract optional
- 1 to 2 tablespoons milk
- Food coloring yellow, orange, red
- Preheat oven to 350 degrees F.
- Grease and flour a bundt cake pan.
- Combine the cake mix and peach flavored jello.
- In a separate bowl, whisk together the oil, peach juice (or water), and eggs. Add into the cake mix and whisk together till smooth, about 3 minutes. Pour batter into prepared bundt pan, filling 3/4 of the way full. Bake for 35 to 40 minutes. Let cool for about 15 minutes and remove from pan, using a small knife to help loosen the edges. Let cool completely. While cooling, prepare the buttercream.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter till smooth. Add in the powdered sugar, vanilla, peach extract (if using), and milk. Mix on low till combined. Turn the mixer up to medium and continue to whip the frosting for a minute or so. Divide buttercream into 2 bowls.
- Color one half of the buttercream bright yellow and the other half a deep orange (mostly orange with a hint of red). Frost half of the bundt cake with the yellow and the other half with the orange. First do a very thin crumb coat. Chill in the fridge for about 30 minutes. Then do a final coat of buttercream, careful to keep a defined line where the two colors meet. Place the cake on a baking sheet and begin covering the entire cake in a layer of clear sanding sugar. Tilt the cake slightly the get all the sides.
Photos by Jeff Mindell | Recipe by Theresa Rountree
So what food do you want to see made into a cake next!? Tell me below!