The entire family fell in love with this new Peaches and Cream Cake, and I’m not surprised. We are huge fans of all things peaches and cream and we love that we have all of those delicious flavors in this new cake.
This dessert is the easiest way to bring sweet, juicy peach flavor into a simple 9×13 cake. It starts with a yellow cake mix base, uses the peach juice right in the batter for extra flavor, then gets topped with peach chunks and finished with a smooth cream cheese frosting.
More than anything, we love that this cake bakes up soft and tender, that the peaches add little fruity bites throughout, and the cream cheese frosting gives it that perfect peaches and cream finish everyone loves.
If you love fruity cakes like this, you should also try Pineapple Cake, Strawberry Cake, Lemon Sheet Cake, and Coconut Cake.
Why you’ll love it + Why it works:
- Cake mix shortcut. It is an easy 9×13 cake that feels special but uses a simple cake mix shortcut.
- Perfect to plan ahead. It is great for make ahead since it chills and serves beautifully.
- Peach juice boosts moisture. Swapping in peach juice keeps the cake soft and adds real peach flavor.
- Cream cheese frosting balances sweetness. The tangy frosting keeps the cake from tasting overly sweet.
Peaches and Cream Cake Ingredients
- Yellow cake mix (1 box, 13.25 ounces): Makes the recipe quick and reliable. It gives a soft, classic base that pairs perfectly with peaches.
- Sliced peaches in 100% juice (1 can, 29 ounces): Adds sweet fruit flavor and juicy bites. The juice is used in the batter for extra peach flavor.
- Eggs (3): Helps the cake rise and give it structure so it slices cleanly.
- Vegetable oil (2/3 cup): Keeps the cake moist and tender, even after it cools.
- Vanilla (1 teaspoon): Adds warm flavor and makes the cake taste more homemade.
- Cream cheese, softened (8 ounces): Creates a rich, tangy frosting that pairs perfectly with sweet peaches.
- Butter, softened (¼ cup): Adds richness and helps the frosting whip up smooth and creamy.
- Powdered sugar (2 cups): Sweetens and thickens the frosting to the perfect spreadable consistency.
- Vanilla for frosting (1 teaspoon): Adds warmth and balances the tang of the cream cheese.
How to Make Peaches and Cream Cake
PREP. Preheat oven to 350 degrees. Lightly grease a glass 9×13 baking dish and set aside.
Drain juice from the peach can and keep. Chop peaches into 1 inch chunks. Set aside.
BATTER. In a large bowl, add the cake mix, the reserved peach juice, eggs, oil, and vanilla. Beat until the mixture is combined and smooth. Pour into the prepared baking dish.
BAKE. Lightly add peach chunks to the top of the batter and bake for 38-44 minutes, or until a toothpick inserted in the middle comes out clean.
FROSTING. While cake is cooling, make the frosting in a large bowl, by beating the softened cream cheese, butter, powdered sugar, and vanilla until combined and smooth. Spread over cooled cake.
Kristyn’s Recipe Tips
- Drain and reserve the peach juice first, then chop peaches into even pieces so they bake evenly.
- Gently press peach chunks into the batter slightly so they do not all sit on top as the cake bakes.
- Let the cake cool completely before frosting so the frosting stays thick and does not melt.
- If the frosting feels too thick, add a teaspoon of reserved peach juice to loosen it slightly.
- Make-ahead tip, this cake tastes even better after chilling for an hour, it helps the frosting set for cleaner slices.
Peaches and Cream Cake Recipe
Ingredients
- 1 (13.25-ounce) box yellow cake mix
- 1 (29-ounce) can sliced peaches in 100% juice
- 3 eggs
- ⅔ cup vegetable oil
- 1 teaspoon vanilla
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Lightly grease a glass 9×13 baking dish and set aside.
- Drain juice from peach can and keep. Chop peaches into 1 inch chunks. Set aside.
- In a large bowl, add the cake mix, the reserved peach juice, eggs, oil and vanilla. Beat until the mixture is combined and smooth. Pour into the prepared baking dish. Lightly add peach chunks to the top of the batter and bake for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
- While cake is cooling, make the frosting in a large bowl, by beating the softened cream cheese, butter, powdered sugar and vanilla until combined and smooth. Spread over cooled cake.
Notes
- Drain and reserve the peach juice first, then chop peaches into even pieces so they bake evenly.
- Gently press peach chunks into the batter slightly so they do not all sit on top as the cake bakes.
- Let the cake cool completely before frosting so the frosting stays thick and does not melt.
- If the frosting feels too thick, add a teaspoon of reserved peach juice to loosen it slightly.
- Make-ahead tip, this cake tastes even better after chilling for an hour, it helps the frosting set for cleaner slices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep frosted cake covered in the refrigerator for up to 5 days.
Freeze the cake for up to 2 months. For best texture, freeze the cake unfrosted, then thaw and frost. You can freeze frosted slices too, but the frosting may soften slightly.
