Here's an incredibly delicious, moist and fluffy Peach Cake with Cake Mix that requires only a few ingredients.
This recipe uses easy pantry ingredients of a boxed vanilla cake mix and canned peaches but it's topped with a very simple homemade cream cheese frosting.
Take a look at more Peach Dessert Recipe ideas to find even more delicious recipes to try out.
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Experience the perfect blend of simplicity and delicious homemade flavor with this incredible recipe!
It not only looks beautiful when served, but the taste is great as well! This recipe goes great with a cup of coffee for a mid-day snack or serve it alongside your next brunch with the girlfriends!
This recipe has the convenience of a cake mix but it's paired with a homemade cream cheese frosting for the ultimate flavor combination.
If you wanted to keep the recipe easy, you could swap out the homemade frosting for your favorite canned variety, but I do not recommend doing that!
You will definitely miss the delicious flavor of the creamy cream cheese frosting with the moist cake!
Looking for more Bundt Cake Recipes? Try my Marble Bundt Cake, Strawberry Bundt Cake, and even my Chocolate Brownie Cake. Yum!
Table of Contents
- Peach Bundt Cake with Cake Mix
- Reader Review
- Helpful Kitchen Tools
- Ingredients
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- Prepare the Frosting
- Expert Tip
- LOVE this recipe? SAVE it for Later!
- Can I substitute fresh peaches for canned peaches since the recipe calls for the liquid?
- Can you substitute sour cream for oil in a cake mix?
- Top Tips
- Storage, Freezing and Thawing Tips
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Peach Bundt Cake with Cake Mix
While the cake mix itself provides a good base, you can add extra flavors to enhance it further. For example, this recipe uses canned peaches, but you could also add a teaspoon or two of almond extract!
If you prefer a moister cake, you can add ingredients like sour cream, yogurt, buttermilk, or applesauce to the cake mix. These additions will keep your cake moist and tender.
Chopped nuts, mini chocolate chips, dried raisins, or even crushed cookies can add texture and flavor to your cake.
Make sure you check out all my other Cake Mix Recipe Hacks plus grab a free handy Cake Mix Hack Cheat Sheet printable!
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
⭐⭐⭐⭐⭐
Helpful Kitchen Tools
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup, Grey
Darware Sugar and Creamer Set, Milk Carton Shaped White Ceramic Cream Jug and Sugar BowlPeach Fruit Melamine Plates6 Ceramic Coffee Mug Set with Lids, 18 Ounce Large Tall Colored Coffee Mugs with Lid
Ingredients
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.
Recipe Substitutions and Variations
- A white cake mix will also work great.
- If you don't want to make the homemade cream cheese frosting, you can substitute your favorite canned frosting.
- A sprinkle of powdered sugar works great too!
- If you want, you can roughly chop the peaches before adding them to the cake batter.
Step-by-Step Instructions
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.
Baking Instructions
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.
Prepare the Frosting
Step 4: Prepare the frosting by blending the butter, vanilla, and cream cheese until smooth. Slowly incorporate the powdered sugar, then beat the frosting on high until it becomes light and fluffy.
Expert Tip
You may need to soften the frosting in the microwave for 5 seconds to make it pourable. Just be careful you don't liquify the homemade cream cheese frosting!
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.
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Can I substitute fresh peaches for canned peaches since the recipe calls for the liquid?
Yes. To easily peel your peaches, bring a pot of water to a boil and drop in 3 medium peaches for 30 seconds. Remove from the water and peel. Make the peach mixture by bringing 2 cups of sliced peaches, 1 cup of sugar, and 1 tablespoon of lemon juice to a boil. Allow to cool before adding to the cake batter.
Can you substitute sour cream for oil in a cake mix?
Yes, it is possible to substitute sour cream for oil in a cake mix. The sour cream adds moisture and richness to the cake, resulting in a denser and more flavorful texture. To make the substitution, use an equal amount of sour cream as the amount of oil called for in the recipe.
Top Tips
- Feel free to chop the peaches into bite-sized pieces before adding them to the cake batter, or leave them whole for a more rustic look. The choice is yours!
- I like to coat my bundt pan with Pam No-Stick Cooking Spray with Flour to prevent sticking.
- If the frosting is too thick, add milk a tablespoon or two to get to the right consistency.
- Popping the frosting in the microwave for about 5 seconds will also help make the frosting pourable.
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.
More Recipes to Love
- Check out my other recipe for Peach Crumb Cake.
- Or you might enjoy this recipe for Peach Coffee Cake.
📖 Recipe Card
Peach Cake with Cake Mix
Ingredients
For the Cake:
- 1 15.5 ounce box yellow cake mix
- 1 15 ounce can sliced peaches - do not drain
- 3 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:
- Preaheat the oven to 350°F. Spray a bundt cake pan with baking spray. Set aside.
- In a large mixing bowl, combine the cake mix, canned peaches with the juice, eggs, and vegetable oil.
- Pour into the prepared bundt cake pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 5-10 minutes.
- Run a butter knife around the edges and center of the bundt cake pan. Invert the cake onto a cooling rack. Allow to completely cool before adding the cream cheese frosting.
For the Frosting:
- Using a stand or hand mixer, beat the butter, vanilla, and cream cheese together on medium speed until it is smooth and creamy - about 2 minutes.
- Add the powdered sugar while the machine is on low speed, a little at a time.
- Continue mixing and adding the powdered sugar.
- Once all the powdered sugar has been added, turn the mixer to high and beat until the frosting is light and fluffy. If it's too thick, you'll have to add 1 to 2 tablespoons of milk.
- Pour the icing over the top of the cake so it runs down the sides.
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!