This Peach Cake with Cake Mix is an easy dessert recipe made with pantry staples and canned peaches for a sweet treat that's perfect any time of year.
Using a boxed vanilla cake mix keeps preparation simple, but the homemade frosting is what makes this cake stand out from other peach desserts.
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Table of Contents
- Recipe at a Glance
- Reader Review
- Why This Peach Bundt Cake Works
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- The Homemade Frosting That Makes This Cake Special
- Insider Tips from My Kitchen to Yours
- Storage, Freezing and Thawing Tips
- Recipe FAQ's
- More Cake Mix Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 15 min | Cook/Bake: 45 min | Difficulty: Easy | Servings: 12-16
Main Ingredients: Yellow cake mix, canned peaches, eggs, cream cheese, powdered sugar
Why You'll Love It: Made with simple pantry ingredients and topped with a homemade cream cheese frosting that makes this easy peach cake feel a little extra special.
Best For: Family desserts, potlucks, summer gatherings, and anytime you're craving an easy peach treat.
Equipment Needed: 12-cup capacity Bundt cake pan.
Reader Review
Delicious! I cut up canned peaches before adding to mix! I split cake into layers & made stabilized whipped cream (cream cheese, heavy cream, powdered sugar & vanilla), chopped another can of drained peaches for between layers letting a little to squeeze out! A final dusting of powdered sugar & the birthday guy & guests went wild! Some of my favorite cake receives begin with a boxed cake mix! Love this cake!
- Diane Delia
⭐⭐⭐⭐⭐
Why This Peach Bundt Cake Works
- Using a boxed vanilla cake mix keeps this Peach Bundt Cake simple to prepare, while canned peaches add sweetness and moisture to every bite.
- The homemade cream cheese frosting gives it a finished touch that makes it feel a little more special than a basic cake mix dessert.
- If you'd like to customize the flavor, try adding a teaspoon of almond extract to complement the peaches or stir in chopped pecans for a bit of crunch.
Looking for more Bundt Cake Recipes? Try my Marble Bundt Cake, Strawberry Bundt Cake, and even my Chocolate Brownie Cake.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Prefer a different cake mix? A white cake mix works just as well in this recipe and lets the peach flavor shine through.
- Short on time? Skip the homemade frosting and use your favorite canned frosting instead.
- Want something simpler? Dust the cooled cake with a light sprinkle of powdered sugar before serving.
- Prefer smaller pieces of fruit? Roughly chop the canned peaches before folding them into the batter so they're more evenly distributed throughout the cake.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Prepare the cake batter according to the instructions on the back of the cake mix box. You can do this step by hand or using an electric mixer. Add the can of peaches with the juice.
Step 2: Transfer the cake batter into a bundt cake pan that's been sprayed with non-stick baking spray.
Step 3: Place the cake in a preheated oven at 350°F and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 5 to 10 minutes, then gently loosen the edges with a knife before flipping it onto a cooling rack to cool completely.
The Homemade Frosting That Makes This Cake Special
Step 4: Beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar and mix until creamy. If needed, microwave the frosting for 5 seconds to make it easier to pour, being careful not to melt it.
Step 5: After the cake has cooled entirely, drizzle the frosting onto the cake.
Step 6: You can serve the cake immediately or store it in the refrigerator for later enjoyment.
Insider Tips from My Kitchen to Yours
✔️ DO coat your Bundt pan well with baking spray that contains flour to help the cake release cleanly. If the frosting is too thick, add a tablespoon or two of milk or microwave it for about 5 seconds to make it easier to drizzle.
❌ DO NOT overheat the frosting in the microwave or it can become too thin. Warm it in short bursts just until it reaches a pourable consistency.
Storage, Freezing and Thawing Tips
Refrigerator: Store leftovers in an airtight container for up to 5 days in the refrigerator.
Freezer: To freeze the cake, wrap in plastic wrap then a layer of aluminum foil. Freeze for up to 2 months.
Thawing: For best results, thaw the cake in the refrigerator overnight. This method takes longer but helps prevent the cake from becoming soggy.
Recipe FAQ's
Yes. Since this recipe uses the liquid from the canned peaches, you'll need to create a simple peach mixture first. Peel and slice 3 medium peaches, then bring them to a boil with 1 cup of sugar and 1 tablespoon of lemon juice. Let the mixture cool completely before adding it to the cake batter.
No. You can leave the canned peach slices whole for a more rustic look, or roughly chop them into bite-sized pieces before folding them into the batter. Either method works well.
Yes. Because the frosting contains cream cheese, store the cake covered in the refrigerator. For the best flavor and texture, let slices sit at room temperature for a few minutes before serving
More Cake Mix Recipes to Love
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🗒️Shopping List
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📖 Recipe Card
Peach Cake with Cake Mix
Ingredients
For the Cake:
- 1 (15.25-ounce) box yellow cake mix
- 1 (15-ounce) can sliced peaches, undrained
- 3 large eggs
- ½ cup vegetable oil
For the Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
For the Cake
- Preheat the oven to 350°F. Coat a Bundt pan with baking spray and set aside.
- In a large mixing bowl, combine the cake mix, undrained peaches, eggs, and vegetable oil.
- Pour the batter into the prepared Bundt pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 to 10 minutes. Run a butter knife around the edges and center of the pan, then invert the cake onto a wire rack. Allow it to cool completely before frosting.
For the Frosting
- Using a stand mixer or hand mixer, beat the cream cheese, butter, and vanilla until smooth and creamy, about 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar until fully incorporated.
- If the frosting is too thick to drizzle, add 1 to 2 tablespoons of milk or microwave it for about 5 seconds, stirring until it reaches a pourable consistency.
- Pour the frosting over the cooled cake, allowing it to drip down the sides before serving
Video
Notes
Tips
- Coat the Bundt pan well with baking spray to help the cake release cleanly after baking. Let the cake cool in the pan for 5 to 10 minutes before inverting it onto a wire rack.
- Use the peaches along with their juice as directed in the recipe, since the liquid helps create a moist cake. If you prefer smaller pieces of fruit, roughly chop the peaches before folding them into the batter.
- If the frosting is too thick to drizzle, stir in 1 to 2 tablespoons of milk or microwave it for about 5 seconds until it reaches a pourable consistency.
Storage & Make Ahead
- Because the frosting contains cream cheese, store the cake covered in the refrigerator for up to 4 days. For the best flavor and texture, let slices sit at room temperature for a few minutes before serving.
- You can bake the cake a day in advance and frost it before serving. The unfrosted cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before adding the frosting.
Carol Hendrickson says
This cake looks delicious! Can I use a 9 by 13 inch pan?
Lois says
Yes, you can use a 9×13-inch pan. The cake will bake up a little thinner, so start checking for doneness about 10–15 minutes earlier. It’s ready when the top is lightly golden and a toothpick inserted in the center comes out clean. Thanks for checking out the recipe!
Jim Gordon says
Made this, this afternoon, came out better than I expected... especially with a new pan. Had more than 29oz peaches, so it came out a little like a cobbler in the center. To my surprise, I'm gonna finish the last piece before I go to bed...🖖🐝💪👍🐸
Lois says
I'm glad you enjoyed the recipe! Thanks for visiting!
Kat Williams says
I added a box of instant vanilla pudding mix, along with some sour cream and oil. Hubby doesn't like cream cheese frosting, so I will make vanilla with leftover juice from peaches. I saved some slices to decorate top, as well. My home smells heavenly right now!
Lois says
Thank you for the 5-star review! I'm glad you enjoyed the recipe!
Dawn Marie says
This turned out very good, thank you. I used a French Vanilla cake mix and melted 1/2 cup of butter for the oil. This is a keeper…Thanks again!
Lois says
I'm glad you enjoyed this recipe! Thank you for the 5-star review.
Jacqueline Szymanski says
What type of peaches do you use? Peaches with syrup?
Lois says
Great question! I usually use canned peaches in juice or light syrup for this recipe.
You can use peaches in heavy syrup, just make sure to drain them really well. The extra sugar will make the cake a bit sweeter, but it won’t negatively affect how the recipe turns out.
The most important step is not adding extra liquid to the batter, so good draining is key.
If you prefer peaches in juice, you’re good to go. That’s what I use most often too 😊
m says
Made this dessert for Christmas day, everyone loved it!!!!
What a refreshing peach cake!!
Lois says
Thank you for the great comment and 5-star review! Glad you all enjoyed the recipe!