Peaches and Cream Cake

This Peaches and Cream Cake is a showstopper dessert that’s full of delicious fruit flavor. It’s simple to make with just 30 minutes of prep time, and will be the dessert everyone will want a second serving of.

If there’s one dessert I remember my grandmother making as a child, it was a version of this Peaches and Cream Cake. If you love a juicy and fruity peach, this old fashioned cake recipe is for you.

When we were trying to decode my grandmother’s recipe, we knew we wanted to keep it simple. We use a box vanilla cake mix that we fold chopped peaches into. After it’s fully baked and cooled, we poke holes in the top of the cake to glaze it with a peach preserve syrup that infuses the cake with more flavor and moisture in every bite. It’s our secret method that makes this cake incredibly decadent.

We can’t wait for you to give this peaches and cream cake a try. It’s really a special dessert that your family and friends will love. If you love a great cake recipe be sure to also try our Strawberry Cheesecake Dump Cake and Fruit Cocktail Cake.

Why You’ll Love this Recipe

• Gourmet dessert with minimal prep. We wanted to make sure this peaches and cream cake had lots of flavor with just a little bit of prep time. It takes just 30 minutes to prep this decadent dessert.
• Crowd pleasing cake that everyone loves. This is a dessert that everyone loves in the summer. Many family and friends have asked me for the recipe because it’s so delicious.
• Lots of fruity peach flavor. We made sure to add peach flavor both in the cake itself with chopped peaches and in the glaze with peach preserves. Every bite is infused with the sweet, fruit flavors.

Ingredients

Cake

• White cake mix: We use a box cake mix as the base to keep it simple.
• Sliced peaches in syrup: Make sure to buy the peaches in syrup, this helps to sweeten the cake.
• All-purpose flour: Helps to keep the peaches dispersed throughout the batter instead of sinking.
• Canola or vegetable oil: The fat that adds moisture to every bite.
• Large eggs: Binds everything together.
• Peach preserves: Adds more delicious peach flavor.

Frosting

• Cream cheese: Base of the frosting that pairs so nicely with the cream cheese.
• Vanilla extract or paste: Adds caramel and vanilla notes.
• Powdered sugar: Sweetens the frosting just right.
• Heavy whipping cream: Adds a whipped cream texture to the frosting.
• Garnish Options: We love to use more peach slices and fresh mint to decorate on top. A scoop of peach or vanilla ice cream is a perfect accent too!

Tools You’ll Need

• Mixing Bowls
• Hand Mixer 
• Rubber Spatula
• Measuring Cups and Spoons
• 13”x9” Baking Dish
• Cutting Board
• Chef’s Knife

How to Make Peaches and Cream Cake

Make the cake:

1. Preheat oven to 350°F. Grease a 13×9-inch baking pan with non-stick spray or butter and set it aside.
2. Drain the syrup from the can of peaches in a bowl and set aside. Place the peaches on a cutting board, and blot the moisture with a paper towel. Chop the peaches in small pieces. Sprinkle and toss the peach pieces with the flour.

3. In a large bowl, blend with a hand mixer or whisk together the cake mix, oil, eggs, and the syrup from the peaches.
4. Fold the peach pieces into the batter.

5. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs.
6. Once the cake cools, poke holes with a fork over the entire surface.

7. In a microwave safe bowl whisk together peach preserves and 1 tablespoon water. Heat in the microwave for 10 seconds, stir, then heat another 10 seconds or until thinned and smooth. Evenly pour the peach syrup over the entire cake. Brush so that it absorbs into the holes.

Make the Frosting:

1. In a stand mixer or bowl with a hand mixer, whip cream cheese on medium speed until smooth. Add vanilla extract and powdered sugar and whip again starting on low and building to medium speed until incorporated well and smooth. Scrape down the edges of the bowl as needed.

2. Gradually beat in the heavy whipping cream on medium speed. After about 30 seconds to 1 minute, the mixture will begin to thicken. Once it begins to thicken, gradually increase the mixers speed to medium-high. When stiff peaks form (mixture holds its shape), the frosting is complete.

3. Spread the frosting on the completely cooled cake. Garnish as desired.

Expert Tips

• Toss the chopped canned peaches in flour before stirring them into the cake batter. This helps them to suspend in the batter as it bakes rather than sink to the bottom for even peach flavor in every bite.
• Allow the cake to cool completely before poking holes. Letting a poke cake cool before poking holes prevents it from breaking apart and helps it absorb the filling more evenly.
• Make sure the cream cheese is room temperature before whipping the frosting. This will help it blend smoothly and evenly into the frosting.
• You want to keep the heavy cream very cold prior to adding it to the frosting. By whipping the heavy cream with a hand mixer, you are making it into whipped cream for the perfect pillowy texture.
• If you want to use fresh or frozen and thawed peaches in this cake, make sure the fresh peaches are very ripe and tender. Peel them before chopping and adding to the cake. The syrup that comes from the can is a component of the strong peach flavor. If using fresh or frozen peaches, you can either omit the syrup component or add 1/4 cup peach syrup.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. We don’t recommend freezing this cake as it will change the texture.

If you want to make the cake in advance, a day ahead of serving is great! The frosting will stay set perfectly. Day 2 and further, it’ll start to lose it’s stiffness, but still be delicious!

FAQs

More Easy Dessert Recipes

• White Chocolate Cake
• Zinger Cake
• Lemon Blueberry Pound Cake
• Strawberry and Cream Tres Leches Cake