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–+ servings
A slice of frosted peaches and cream cake on a white plate.
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Peaches and Cream Cake Recipe

Peaches and Cream Cake is an easy 9x13 dessert made with peach juice, topped with peach chunks, and finished with creamy frosting.
Prep Time15 minutes
Cook Time50 minutes
Cool Time30 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 15
Author: Kristyn Merkley

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 9x13 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

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.
Store. Keep frosted cake covered in the refrigerator for up to 5 days.
Freeze. 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.

Nutrition

Calories: 104kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 38mg | Potassium: 14mg | Fiber: 0.001g | Sugar: 16g | Vitamin A: 143IU | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 0.2mg