Peach Birthday Cake Recipe

Celebrate any occasion with this easy Peach Birthday Cake Recipe that combines the convenience of a boxed mix with homemade cream cheese frosting and the juicy sweetness of fresh and canned fruits.

This simple recipe elevates a classic treat into something truly special.

This peach dessert recipe is perfect for any celebration that calls for a special dessert.

I wanted to create a peach birthday cake inspired by my mom's baking, but with a more traditional "birthday cake" look.

Her version is similar to my Easy Peach Cake, so for this recipe, I incorporated one of her signature touches: a pudding filling between the layers! I added peaches to the pudding for extra flavor and a fun twist.

This cake is a delicious blend of convenience and tradition, starting with a cake mix and featuring canned and fresh peaches, a homemade cream cheese frosting, and that special pudding layer. It's a simple, delicious way to celebrate any occasion!

Looking for more easy dessert recipes? Try my Cinnamon Toast Crunch Peach Dump Cake or my collection of White Peach Desserts.

Helpful Kitchen Tools

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

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Recipe Ingredients Needed

Step-by-Step Directions

Step 1: Combine the cake mix, eggs, and oil in your stand mixer. Drain the canned peaches, reserving the juice. Add enough water to the juice to equal 1 ¼ cups, then add this to the batter and mix well.

Step 2: Line two cake pans with parchment paper circles. Divide the batter evenly between them.

Baking Instructions

Step 3: Bake at 350°F for 28-33 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes in the pans before transferring to a cooling rack. Prepare the pudding filling while the cakes cool completely.

Prepare the Pudding Filling

Step 4: Prepare the pudding according to package directions, but use only 1 ½ cups of milk to ensure a thicker consistency. Let it set for 5-10 minutes, then stir in the drained canned peaches.

Add the Pudding and Peaches Filling

Step 5: Place one cake layer, flat-side up, on a serving plate (remove the parchment paper). Spread with the pudding mixture. Top with the second cake layer, also flat-side up, and gently press down.

Cream Cheese Frosting

Step 6: 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.

Storing and Thawing Tips

Refrigerator: 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.

Freezer: 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.

Thawing Tips: Allow them to completely defrost and come to room temperature before frosting.

More Peach Recipes to LOVE

📖 Recipe Card

Lois

Peach Birthday Cake Recipe

5 from 1 vote

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.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Decorating Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 245

Ingredients Equipment Method Nutrition Video Notes

Video

Ingredients

  

1x2x3x?

• 1 package white cake mix; 15.25 ounce size
• ⅓ cup vegetable oil
• 3 eggs
• 1 can sliced peaches
• water; see recipe for amount
• 1 package vanilla instant pudding mix; 3.4 ounce size
• 2 fresh peaches
• Homemade Cream Cheese Frosting

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

•  Parchment Paper Baking Sheets

Method

 

1. In the bowl of a stand mixer, combine the cake mix with the eggs and oil.
2. Drain the canned peaches, reserving the juice, and set them aside.
3. Add enough water to the canned peaches juice to equal 1 ¼ cups of liquid.
4. Finally add the peach juice/water to the cake batter and combine completely.Place a piece of parchment paper on the counter and using the cake pans, trace around the parchment paper.
5. Add this parchment paper circle to the bottom of each cake pan.
6. Divide the cake batter evenly between both cake pans.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.
7. 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.
8. Remove the cakes from the oven and set on a cooling rack to cool while you prepare the pudding filling.
9. 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.
10. Set aside for 5 to 10 minutes for the pudding to set.
11. Once the pudding has set, add the drained canned peaches and stir to combine.
12. Spread the pudding and peaches on top of the bottom layer of the cake.
13. Then place the top layer on top of the pudding and peaches gently pressing the two cake layers together.
14. Spread the cream cheese frosting on top of the cake.
15. Add fresh peach slices and fresh mint to decorate. You can add more peach slices if you want.
16. Refrigerate any leftovers.

Nutrition

Serving: 1ServingCalories: 245kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 48mgSodium: 176mgFiber: 1gSugar: 19g

Notes

• This is the Homemade Cream Cheese Frosting recipe I used.
• 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.

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