Summer’s sweetest fruit takes center stage in this irresistible peach cake that’s a breeze to whip up thanks to the magic of the cake mix. Get ready to embrace the essence of sunshine in every bite!
As someone who loves to bake but often finds herself short on time, I’m always on the lookout for shortcuts that don’t compromise on flavor. This peach cake recipe is my go-to solution for those moments when I need a dessert that tastes homemade but comes together in a flash.
What makes this recipe special is how it elevates a simple boxed cake mix into something truly extraordinary. By folding in fresh, juicy peaches and a blend of warm spices, you create a cake that’s bursting with flavor and perfectly moist. The aroma that fills your kitchen as it bakes is pure summer bliss – think notes of cinnamon and vanilla mingling with the sweet perfume of ripe peaches.
The result is a cake with a tender crumb, studded with pockets of succulent fruit and crowned with a crispy, sugar-kissed top. It’s the perfect canvas for a scoop of creamy peanut butter ice cream or a dollop of whipped cream atop a fruit salad bowl.
As the peach season reaches its peak, this cake is the ideal way to showcase the bounty of summer’s harvest.
I’d love to hear about your peach cake adventures! Have you tried any unique additions or serving suggestions?
Why I Love This Recipe?
- As a busy mom, I appreciate how quickly this cake comes together. It’s become my secret weapon for last-minute potlucks or unexpected guests.
- I’ve served this at numerous summer gatherings, and it’s always met with rave reviews. Even my picky eaters can’t resist its peachy charm!
- Over time, I’ve experimented with different fruit combinations and spice blends. The base recipe is so adaptable, that you can easily tailor it to your taste or what’s in season.
- I’ve discovered that slices of this cake freeze beautifully, allowing me to enjoy a taste of summer even in the depths of winter.
Peach Cake With Cake Mix
Equipment
- Bundt Cake Pan
- Mixing bowls
- Stand or Hand Mixer
- Toothpick
- Stand or Hand Mixer
Ingredients
Frosting
- 4 oz cream cheese softenedÂ
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 tbsp butter softenedÂ
Cake
- ½ cup vegetable oil
- 3 eggs
- 15 oz can sliced peaches – do not drain
- 1 box yellow cake mix
Instructions
Frosting
- Using a stand or hand mixer, blend the butter, vanilla, and cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar with the mixer set on low speed.
- Continue to mix and incorporate the powdered sugar until fully combined.
- Once all the powdered sugar is mixed in, switch the mixer to high and beat until the frosting becomes light and fluffy.
- If the frosting is too thick, add 1 to 2 tablespoons of milk.
- Drizzle the icing over the cake, allowing it to cascade down the sides.
Cake
- Preheat your oven to 350°F and coat a bundt cake pan with baking spray and set it aside.
- In a large bowl, mix together the cake mix, canned peaches with their juice, eggs, and vegetable oil.
- Pour the batter into the prepared bundt pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes.
- Run a butter knife around the edges and center of the pan to loosen the cake, then carefully invert it onto a cooling rack.
- Let it cool completely before adding the cream cheese frosting.
Notes
- You might need to soften the frosting in the microwave for 5 seconds to make it pourable. Be cautious not to overheat it and turn it into liquid.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 223 kcal |
| Carbohydrates | 28 g |
| Protein | 2 g |
| Sugar | 18 g |
