This Peaches and Cream Cake is a simple, satisfying dessert. Soft cake, sweet peaches, and a smooth cream cheese frosting come together for an straightforward treat.
author’s note
This Peach Cake Is My Summer Dessert Hack!
It is satisfying to a fully from-scratch cake. Like, give me a rich chocolate cake from scratch and I’m all in. But I also really love a good shortcut recipe that tastes just as amazing as something that took hours to make, and this peaches and cream cake is exactly that.
The idea actually came from testing a cobbler with a cake mix topping. That one didn’t make the cut for the blog because nothing beats a from-scratch peach cobbler in my opinion, but it sparked something. I started wondering what would happen if I leaned all the way in and made a full cake using a canned fruit filling, and it turns out… it works so well.
This Peaches and Cream Cake is one of those recipes that feels almost too straightforward. The batter comes together in about 3 minutes, no extra bowls, no complicated steps, just mix, spread, and bake.
I make this cake all the time in the summer because I feel like I’m constantly running around. Between BBQs, last-minute get-togethers, and my kids needing something to bring somewhere, I always need a quick dessert I can throw together without thinking twice. This has become my go-to for that exact reason.
Peaches and Cream Cake Ingredients
| Ingredient | Tip |
|---|---|
| Yellow cake mix | Cake mixes with pudding included make for an extra moist cake. |
| Peach filling | Fold gently to keep the peach chunks intact. |
| Eggs | Use room temp for a smoother batter. |
| Sour cream | Full-fat works best and keeps the cake moist. |
| Cream cheese frosting | Let cream cheese and butter soften before mixing. |
How To Make Peaches And Cream Cake
- Mix Cake: Combine cake mix, peach filling, eggs, and sour cream until smooth.
- Bake: Spread cake batter in a greased pan; bake until the center springs back.
- Cool Completely: Let the cake cool to room temperature before frosting.
- Make Frosting: Beat cream cheese, butter, vanilla, and powdered sugar until smooth.
- Frost Cake: Spread frosting evenly over the cooled cake.
Storage
Leftovers?
- Fridge: Store Peaches and Cream Cake in an airtight container for up to 4 days.
- Freezer: Wrap individual slices with plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
Tip: Keep frosting and cake covered to prevent drying out.
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