Peach Birthday Cake Recipe

This easy to make Peach Birthday Cake Recipe starts out with a boxed cake mix, homemade cream cheese frosting and peaches. Fresh and canned peaches are used in this recipe to give the cake added flavor. You can serve this peach dessert recipe as a birthday cake or bring it to any other celebration that calls for a special dessert. Full of peach flavor, this is the perfect recipe for summer.

When I decided to make a peach birthday cake for my blog, I really wanted to share the cake my mom usually bakes for my birthday.

However, my mom's cake doesn't look like a traditional birthday cake. In fact the cake my mom makes for me is very similar to my recently published Easy Peach Cake Recipe.

For today's easy dessert recipe, I knew I needed this recipe to really look like a "birthday cake" and I believe this one does! One thing I did with this cake is something my mom always did when she made a layered cake recipe.

She always used a pudding mix to make the filling in between the layers. I decided to add peaches to the pudding mix for a fruit-filled peach layered cake. And it is so good!

Easy recipes and family traditions are what I love sharing with everyone. I think this cake is the best of both worlds...it's easy and it includes a family tradition with the pudding layer.

What I love most about this recipe is that it's another cake mix hack. It starts out with a cake mix, and it uses canned and fresh peaches. The icing is a homemade cream cheese frosting.

Peach Desserts

If you like this peach cake recipe, try a few of my other favorites:

• Peach Crumb Cake with Yellow Cake Mix 
• Desserts to make with Canned Peaches 
• Fried Peach Pies using Canned Biscuits

Helpful Kitchen Tools

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• Cake Carrier - this one also doubles as a cupcake carrier!
• Stainless steel strainer
• Parchment Baking Sheets
• Round Baking Pan

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Main Ingredients Needed

Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!

• White Cake Mix
• Eggs
• Vegetable Oil
• Water
• Canned Peaches
• Fresh Peaches
• Vanilla Instant Pudding Mix
• Homemade Cream Cheese Frosting - you can use a canned frosting if you prefer, but I love this easy homemade recipe.

Step-by-Step Directions

Step 1| Prepare the Cake Mix

• In the bowl of a stand mixer, combine the cake mix with the eggs and oil.
• Drain the canned peaches, reserving the juice, and set them aside.
• Add enough water to the canned peaches juice to equal 1 ¼ cups of liquid.
• Finally add the peach juice/water to the cake batter and combine completely.

Step 2| Prep the Cake Pans

• Place a piece of parchment paper on the counter and using the cake pans, trace around the parchment paper.
• Add this parchment paper circle to the bottom of each cake pan.
• Divide the cake batter evenly between both cake pans.

Step 3|Baking Instructions

• Bake in a preheated 350°F oven for 28 to 33 minutes or until a toothpick inserted into the center of each cake comes out clean.
• Did you know that you can also use a Digital Meat Thermometer to see if the cake is baked completely? The cake should register anywhere from 205° to 210°F.
• Remove the cakes from the oven and set on a cooling rack to cool while you prepare the pudding filling.
• Once the cakes have cooled for about 10 minutes, gently remove them from the cake pans and set on a cutting board until you're ready to start frosting.

Step 4| Prepare the Pudding Filling

• Prepare the pudding according to the directions on the back of the box, only use 1 ½ cups of milk. Do not use the full 2 cups of milk the directions call for or the pudding will be too runny.
• Set aside for 5 to 10 minutes for the pudding to set.
• Once the pudding has set, add the drained canned peaches and stir to combine.

Step 5 | Add the Pudding and Peaches Filling

• Invert the first cake layer so the "bottom" is now the "top." You want the smooth, flat side to be the area to spread the pudding mixture. Make sure you remove the parchment paper!
• Spread the pudding and peaches on top of the bottom layer of the cake.
• Then place the next cake layer on top of the pudding and peaches gently pressing the two cake layers together. Make sure you invert this cake layer as well so the flat side is on top.

Step 5 | Cream Cheese Frosting

• Spread the cream cheese frosting on top of the cake.
• Add fresh peach slices and fresh mint to decorate. You can add more peach slices if you want.

Step 6 | Slice and Serve

You can see the peach and pudding filling once you slice into the cake.

Tried this recipe? Let me know in the comments and don't forget to rate it!

Substitutions

Here are a few ways you can make this recipe your own:

• You could use canned peaches for the entire recipe if you can't get fresh peaches.
• Another substitution would be to use a canned cream cheese frosting instead of homemade. If you do, microwave the frosting for a few minutes so it's easier to spread.
• Add fresh blueberries to the pudding layer and the top of the cake too!

Storage

• Store any leftovers in the refrigerator. I like to use a Cake Carrier to help keep the cake fresh.
• The cake should remain fresh for up to 5 days.
• You can freeze the cake, but not with the frosting.
• Wrap the cake layers separately in plastic wrap and then in foil.
• The cake layers can be frozen for up to 2 months. Allow them to completely defrost and come to room temperature before frosting.

Top Tip

Make sure you drain the canned peaches very well before adding them to the vanilla pudding. Otherwise the pudding will be runny.

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