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Peach Cake With Cake Mix

This easy peach cake combines the convenience of cake mix with the sweet, juicy flavor of peaches. Perfect for any occasion, it’s a quick and delightful dessert that delivers a moist, tender cake with a hint of cinnamon warmth.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 20 people
Calories 223 kcal

Equipment

  • Bundt Cake Pan
  • Mixing bowls
  • Stand or Hand Mixer
  • Toothpick
  • Stand or Hand Mixer

Ingredients
  

Frosting

  • 4 oz cream cheese softened 
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 tbsp butter softened 

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.
    This image shows cream cheese, butter, powdered sugar, and vanilla extract being blended until smooth and creamy, preparing the cream cheese frosting for the peach cake.

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.
    This image shows the cake mix, peaches with their juice, eggs, and vegetable oil being mixed together in a large bowl to create a smooth and fruity peach cake batter.
  • Pour the batter into the prepared bundt pan.
    This image shows the peach cake batter being carefully poured into the prepared bundt pan, ensuring an even distribution for baking.
  • Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
    This image shows the peach cake baking in the oven, turning golden brown, and ready to be tested with a toothpick for doneness.
  • Let the cake cool in the pan for 5-10 minutes.
    This image shows the freshly baked peach cake cooling in the bundt pan for five to ten minutes, allowing it to set before inverting.
  • 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.
    This image shows the cream cheese frosting being drizzled over the peach cake, with the frosting cascading down the sides for a beautiful finish.

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.