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Peach Cake


2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake


1 yellow cake mix with pudding
4 large eggs
1 cup vegetable oil
1 cup water
1 large can sliced peaches, drained (save juice)
1 (8 ounce) package cream cheese
1 cup granulated sugar
3 tablespoons peach juice


Preheat oven to 350°F. Grease pan(s) using Pan Release.

In a large bowl, beat cake mix, eggs, oil and water on low for 30 seconds. Beat on medium speed for 2 minutes. Pour batter immediately into the greased pans. Place drained peaches on top of batter. Mix cream cheese, sugar, and 3 tablespoons peach juice until smooth. Spread over top of batter.

Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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