Peaches and cream cake with a delicious cream cheese frosting
This may just be one of the easiest recipes ever posted on this site; only FOUR ingredients for the base cake recipe and only an additional four ingredients for a delicious cream cheese frosting. It’s a great treat to bring to a party especially during the summertime!
The actual cake recipe couldn’t be easier to make — we’re just mixing 4 ingredients together and spreading that mixture into a 9 x 13 pan.
The four ingredients: first up, a yellow cake mix! You can use any yellow cake mix you’ve got on hand, but I love the cake mixes with pudding added in. Next up, 2 large eggs and some full fat sour cream (adds a great moistness to the cake). Finally, we add in an entire can of LUCKY LEAF Premium Peach Fruit Filling & Topping. That fruit filling is really the star of the cake — it adds the flavor and thick chunks of delicious peaches throughout nearly every bite of this cake.
Once all the ingredients are in a bowl, stir them together until just combined making sure you don’t over-mix the batter. Spread it evenly into a greased pan and it’s ready to bake!
More Easy Dessert Recipes:
- Chocolate Fondue
- Delicious Banana Cupcakes
- Best Ever Scotcheroos
- Carmelitas (Reader Favorite!)
- 7 Layer Bars
Peaches and Cream Cake
Equipment
- Baking pan 9 x 13-inch
Ingredients
Cake
- 1 (15.25-ounce) box yellow cake mix
- 1 (21-ounce) can Premium Peach Fruit Filling & Topping Lucky Leaf®
- 2 large eggs
- 1/2 cup sour cream full-fat
Frosting
- 1 (8-ounce) package full fat cream cheese softened
- 1 tablespoon salted butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Cake
- Combine the 4 cake ingredients in medium bowl. Mix until smooth. Spread evenly in a well greased 9x13-inch pan.
- Bake at 350°F. for 35–45 minutes, or until cake springs back when lightly touched in the center. Cool. Spread with cream cheese frosting.
Cream Cheese Frosting
- Combine cream cheese, butter and vanilla in a small mixing bowl. Gradually beat in powdered sugar until smooth. Spread evenly over the cake.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peaches are in season here in Utah. Is there a recipe variation for fresh fruit instead of canned?
Not on this specific recipe, but I have lots of fresh peach recipes just search “peach” in the search bar!
Hi Chels- can this be made as a two layer cake? Or is it too moist and won’t hold up? Thanks, Regina
Hmm I don’t think this would do well as a layer cake unfortunately — too moist and the peaches are a bit big
I made this with Lucky Leaf’s canned apples instead of peaches. I just put them in a bowl and chopped them up a little bit and then added to the cake batter. I love this recipe, and so does everyone I make it for.
I’m sooo glad you enjoyed it!! And i’m sure it’s just as delicious with apples! I’ll have to try. Thanks Susan! 🙂
Hi Chelsea! My family and I loved this cake. I made it with no modifications. It was so easy and came out so well. I had never heard of this brand of peaches, but there it was in my grocery store. I just asked my Mom (my resident food critic) to give me one word for how the cake tasted. She said. “Delicious”. I think that says it all.
Hi Chelsea, this looks and sounds delicious! Just wondering if you refrigerate it? Thanks!
My mother and father-in-law love all peach desserts. I’ve never tried making a peach cake before…this would be perfect to make for them!