Made with canned peaches, this Peach Crumb Cake with Yellow Cake Mix uses store bought cake mix and a simple homemade crumb topping.
Whether it's served as dessert after dinner or enjoyed alongside coffee first thing in the morning, this recipe is sure to become a favorite in your home.
Check out all the other peach dessert recipes for even more delicious ideas.
When it comes to baking with peaches, fresh fruit is often the first choice. However, don't overlook desserts made with canned peaches!
While fresh peaches have their charm, canned peaches offer convenience, year-round availability, and a burst of fruity goodness that can elevate your baked treats to new heights.
Which is why I include canned peaches or fruit on my Ten Items in your Pantry Checklist and Printable so we all can enjoy the taste of summer even when peaches are out of season!
Table of Contents
Peach Crumb Cake
I have always enjoyed crumb cake! Whenever we visited my grandparents in Westchester County, NY, my parents would always buy a crumb cake from our neighborhood bakery to take along with us.
This recipe is very similar to my Blueberry Crumb Cake. However, for this recipe, I take a shortcut and use a boxed cake mix, which is another one of my Cake Mix Baking Hacks.
Recipe Notes
- For a good crumb topping, you need a balance of dry and wet ingredients. To achieve this, combine flour, sugar, and spices for the dry ingredients, and then add melted butter or oil for the wet ingredients.
- If you want to enhance the flavor, you can add a teaspoon of cinnamon or even nutmeg.
- For a more delectable crumb topping, enhance it with chopped nuts or rolled oats. These additions will introduce extra texture and a delightful nutty flavor to your desserts.
Helpful Kitchen Tools
Pastry BlenderMore InformationKitchenAid MixerMore InformationInsulated Double Casserole CarrierMore InformationPorcelain Baking DishMore Information
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!
Recipe Substitutions and Variations
Unlike my Peach Cake with Cake Mix, the peaches are kept whole for this peach crumb cake recipe.
Drain the canned peaches, but reserve ½ cup of the peach juice to add to the cake batter.
Try swapping out the canned peaches with canned blueberry pie filling or even cherry pie filling.
Step-by-Step Directions
Step 1: Using your KitchenAid mixer, combine the cake mix, oil, ½ cup reserved peach juice, eggs, and almond extract in the bowl.
Step 2: Pour the batter into a 9x13 baking dish greased with non-stick baking spray. Add the drained canned peaches, spreading them evenly throughout the batter.
Prepare the Homemade Crumb Topping
Step 3: In another bowl, mix together the flour, sugar, and melted butter to create a crumbly texture. Sprinkle this topping generously over the peaches and cake batter.
Baking Instructions
Step 4: Bake in a preheated 350° oven for 30-35 minutes, or until the top is golden brown and a knife inserted into the center of the cake comes out clean. While the cake cools, prepare the glaze.
Homemade Powdered Sugar Glaze
Step 5: Combine the ingredients of the glaze together and slowly drizzle it on top of the cooled cake.
Before You Begin!
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Storage Tips
To keep leftover peach crumb cake fresh, store it in the refrigerator for a few days. Use an airtight container or tightly wrap the dessert in plastic wrap.
Freezing Tips
You can also freeze the leftover crumb cake. Simply wrap the cake tightly in plastic wrap and store them in a freezer bag or airtight container. The cake can be frozen for up to 2 months.
More Recipes to Love
- Peach Cobbler Rolls – made with sweetened cream cheese, canned peaches and topped with biscuits, this is a “peaches and cream pie” inspired recipe.
- You only need a few ingredients to make an impressive and easy Crescent Rolls Fruit Tart or Caramel Peach Cake.
- Peach Crunch Cake or Peach Dump Cake is one of the most easiest recipes you’ll ever make. You literally dump all the ingredients into a baking dish and bake!
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Peach Crumb Cake with Yellow Cake Mix
Ingredients
For the Cake
- 1 box yellow cake mix; 15.25 ounce size
- 2 15 ounces cans sliced peaches in juice drained but reserving ½ cup of juice.
- ⅓ cup vegetable oil
- 3 large eggs
- 1 ½ teaspoon pure almond extract
For the Crumb Topping
- 1 cup all-purpose flour
- ⅔ cup brown sugar
- ½ cup melted butter
For the Glaze
- 1 cup Confectioners sugar
- 2 tablespoons milk
Instructions
- In the bowl of a KitchenAid mixer, combine the cake mix, oil, ½ cup reserved peach juice, eggs and almond extract.
- Pour the batter into a 9X13 baking dish that's been sprayed with non-stick baking spray. Then add the drained canned peaches.
- In another bowl, combine the flour, sugar and melted butter until crumbly. Sprinkle the topping on top of the peaches and cake batter.
- Bake in a preheated 350° oven for 30 to 35 minutes or until the top is golden brown and a knife inserted into the center of the cake comes out clean.
- Allow the cake to cool while you prepare the glaze.
- Combine the ingredients of the glaze together and slowly drizzle it on top of the cooled cake.
Kathy says
Can I make this with fresh peaches?
Lois says
Yes, you can use fresh peaches. You may want to toss them with a little sugar before adding to the top of the cake batter. Please let me know how it turns out and I will update the recipe with using fresh peaches! Thank you for visiting.
Jeanette says
This was a great hit with my family, love this fresh pEaches❤❤❤. Thank you again😄
Lois says
Thank you for the great comment! Thank you!
Jody says
My cake didn't come out as perfect as yours but that didn't stop my guests from loving it! I loved the simplicity and they loved the flavors. Huge hit, thank you.
Lois says
I'm glad you all enjoyed it! Thanks so much for the comment!
Michele says
Could this be made ahead and put in the freezer?
Lois says
I think it would work out okay, however, I have never tried freezing it. If you do, let me know how it turns out!
Michele says
Made this for a church dinner and it was a hit!! Have shared the recipe with so many people already!! Was afraid to try to make ahead and freeze. Excellent and so easy!! Delicious with a scoop of ice cream on top!! Thank you for this recipe! Made 8 pans to feed the people.