Easy Peach Cake
This delicious Peach Cake is so easy to make! The recipe is simplified by a box of cake mix but this shortcut recipe tastes like you spent hours in the kitchen making it. I top mine with a homemade brown sugar cream cheese frosting that just puts it over the top!
If you are looking for a fast & simple cake recipe that tastes like you made it from scratch, this one is for you! The process is simplified with the use of a boxed cake mix & a large can of peaches but it tastes like you spent hours in the kitchen laboring over it.
I have been making this Peach Cake for more years than I can count. It’s one of my go-to recipes when I want to make a delicious dessert but don’t want to spend a ton of time preparing it.
It’s downright easy!
You may have everything you need on hand to make this cake – nothing fancy here, just basic ingredients that many of us keep in our pantries.
- Cake mix – I use butter yellow but yellow, white, etc will also work
- A can of peaches – don’t throw away the juice from the can, we will use that in the cake batter!
- eggs – whatever the amount the box of cake mix calls for is what you’ll use
- butter or oil – again, whichever & whatever amount the back of the box of cake mix calls for
- Frosting – I like to go an extra step and make a homemade frosting. I think cream cheese frosting works really well for this. I include my brown sugar cream cheese frosting recipe at the bottom of this post in the printable recipe
What kind of peaches should I use in this peach cake?
I use canned peaches in 100% juice for this recipe. You really need to use canned peaches because you need the juice from the can to make this recipe work.
How to Make Peach Cake
- Mix the cake mix, eggs, butter or oil, & the juice from the can of peaches.
- Chop the drained sliced peaches into 1 inch pieces
- Fold the peach chunks into the cake batter
- Bake the cake for 40 minutes at the temperature instructed on the back of the box of cake mix
- Cool the cake. Prepare your frosting.
- Frost the cake
- Use all the juice in the 29oz can of sliced peaches. Yes, it will be more than the liquid called for on the back of the box, but you will cook it about 10 minutes longer than the box calls for too so it will still be done. This extra liquid makes a huge difference in the cake!
- Go the extra step and make homemade frosting for this cake and not storebought. I think cake mixes are a deliciously easy shortcut that you can still make taste like it’s homemade but I don’t share the same opinion on canned frostings.
- Cool Whip or homemade whipped cream also make a delicious frosting idea for this peach cake
- Cool the cake completely before frosting
- I buy a few large cans of canned peaches and cake mix when they go on sale at the grocery store & keep them in my pantry for making this easy dessert on a whim.
Keep this cake in the fridge for 4-5 days. It will also keep covered at room temperature for 2 days.
Frequently Asked Questions
Yes! It’s uses cake mix & canned peaches as a shortcut and it’s very easy to make. It tastes just like homemade though!
No, since you are using the juice in the peach can – neither of these would work in this recipe.
This recipe only takes about 5 minutes of prep time & 40 minutes in the oven, so it’s done in under an hour’s time.
Peach Cake with Brown Sugar Cream Cheese Frosting
- 1 Box cake mix I use butter yellow but white or yellow work too
- 29 Oz sliced peaches in 100% juice drained & juice reserved
- All the juice from the can of peaches
- eggs however many called for on the back of the cake mix box
- butter or oil whatever amount called for on the back of the box of cake mix
- Splash of vanilla (optional)
For the brown sugar cream cheese frosting
- 2 8Oz packages of cream cheese at room temperature
- 1 Stick unsalted butter at room temperature
- 4 Cups confectioners sugar
- 3/4 Cup brown sugar
- Splash of vanilla
- Preheat your oven according to the directions on the back of the box of cake mix.
- Chop the sliced peaches into 1 inch chunks. Set aside.
- In a large bowl, combine the cake mix with ALL the juice from the 29oz can of peaches, eggs, butter or oil, & vanilla (if using). Fold in the peach chunks. Pour into a 9×13 inch pan that has been sprayed with nonstick cooking spray.
- Bake in the preheated oven for 40 minutes. Cool completely after baked before frosting.
For the frosting
- Beat all of the frosting ingredients together in a large bowl until smooth and creamy. The brown sugar does add a little ‘grit’ to the frosting, which I love but if you don’t want any of the brown sugar texture, you can run it through your food processor or blender first and it will eliminate that. You can also omit it and substitute with more confectioners sugar.
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