Peach rings are one of those classic gummy candies everyone seems to love. Their bright flavor and sugar coating make them irresistible—are they one of your favorites?
We decided to turn that nostalgia into a showstopping dessert as part of our “turn foods into giant cakes” series. The result is a peach-flavored bundt cake that captures the spirit of the candy: bright peach flavor, a sugary coating, and a fun, unexpected look perfect for summer parties.
DIY Giant Peach Ring Cake
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 1 Cake
Ingredients
- For the cake:
- 1 box white or yellow cake mix
- 3 oz peach flavored Jell-O
- 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
Instructions
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Preheat the oven to 350°F (175°C).
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Grease and flour a bundt pan so the cake releases easily.
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In a large bowl, combine the cake mix and the peach Jell-O powder.
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In a separate bowl whisk together the oil, peach juice (or water), and eggs. Add the wet ingredients to the dry mix and whisk until smooth, about 3 minutes. Pour the batter into the prepared bundt pan, filling it about three-quarters full. Bake 35–40 minutes, then let cool about 15 minutes before loosening the edges with a small knife and removing the cake from the pan. Allow the cake to cool completely while you make the frosting.
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For the buttercream: in the bowl of a stand mixer fitted with a paddle (or using a hand mixer), cream the softened butter until smooth. Add the powdered sugar, vanilla, optional peach extract, and 1 to 2 tablespoons of milk. Mix on low until combined, then increase to medium speed and whip for about a minute until fluffy. Divide the buttercream into two bowls.
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Color one portion of the frosting bright yellow and the other a deep orange (use mostly orange with a touch of red to deepen it). Apply a thin crumb coat to the bundt cake—yellow on one half and orange on the other—then chill the cake in the refrigerator for about 30 minutes. Finish with a final, even coat of buttercream, keeping a clean line where the colors meet.
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To mimic the candy’s sugary coating, place the cake on a baking sheet and carefully press clear sanding sugar over the entire surface. Tilt and turn the cake as needed to coat the sides evenly and cover the frosting completely.
Tried this recipe?Mention @studiodiy or tag #studiodiy!
Photos by Jeff Mindell | Recipe by Theresa Rountree
Which everyday food would you like to see transformed into a giant cake next? Share your idea below!