Made with canned peaches, a boxed cake mix, and a buttery homemade crumb topping, this easy dessert comes together with very little effort.
Serve it after dinner with a scoop of vanilla ice cream or enjoy a slice alongside your morning coffee. The sweet peaches, tender cake, and crumbly topping make it a recipe you'll want to bake again and again.
Looking for more ways to bake with peaches? Be sure to check out my collection of peach dessert recipes for even more delicious ideas.

Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Table of Contents
- Recipe at a Glance
- Tried, Loved, and Rated 5 Stars!
- A Family Favorite Peach Crumb Cake Recipe
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- Cake Mix Crumble Topping
- Do and Do Not Tips
- How to Store, Freeze and Thawing Tips
- More Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Recipe at a Glance
Prep: 12 min | Cook/Bake: 35 min | Difficulty: Easy | Servings: 14
Main Ingredients: Yellow cake mix, canned peaches, eggs, brown sugar, butter
Why You'll Love It: Uses pantry-friendly ingredients and canned peaches to create a moist cake with a buttery crumb topping and simple glaze.
Best For: Family desserts, potlucks, summer gatherings, and weekend baking.
Equipment Needed:
- 9X13 Baking Dish
- Pastry Blender to make the crumb topping.

Tried, Loved, and Rated 5 Stars!
"Made this for a church dinner and it was a hit! Have shared the recipe with so many people already. I was afraid to make it ahead and freeze it, but it worked beautifully. Delicious with a scoop of ice cream on top!"
~Michelle
⭐⭐⭐⭐⭐
A Family Favorite Peach Crumb Cake Recipe
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.
- 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.
If you love my Blueberry Crumb Cake, you'll enjoy this recipe too. The blueberry version uses a homemade cake batter, while this peach crumb cake starts with a yellow cake mix for a quicker, easier dessert that's perfect for busy days.
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!

Substitutions and Variations
Try a different cake mix: Yellow cake mix gives this cake a rich flavor, but white cake mix works just as well and creates a lighter-tasting dessert.
Use fresh peaches: Replace the canned peaches with about 4 cups of peeled and sliced fresh peaches. Substitute water or milk for the reserved peach juice.
Change the fruit: Swap the peaches for blueberry, cherry, or apple pie filling for an easy variation.
Add warm spice: Stir 1 teaspoon of cinnamon into the crumb topping for extra flavor that pairs beautifully with peaches.
Step-by-Step Directions
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: 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.
Cake Mix Crumble Topping

Step 3: In another bowl, using a pastry blender, mix together the flour, sugar, and melted butter to create a crumbly texture. Sprinkle this topping generously over the peaches and cake batter.

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.

Step 5: Combine the ingredients of the glaze together and slowly drizzle it on top of the cooled cake.
Do and Do Not Tips
✔️ DO drain the canned peaches well and reserve the peach juice as directed for the best flavor and texture in the cake.
❌ DO NOT skip the crumb topping or use softened butter; melted butter helps create the perfect crumbly texture.

How to Store, Freeze and Thawing Tips
Refrigerate: Store it in the refrigerator for a few days. Use an airtight container or tightly wrap the dessert in plastic wrap. The cake will stay fresh for up to 3–4 days.
Freezer: 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.
Thawing Tips: Transfer the frozen cake to the refrigerator and allow it to thaw overnight.
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.
- Peach Crunch Cake, sometimes called Peach Dump Cake, is one of those effortless desserts that's perfect for busy days. Simply layer the ingredients in a baking dish and bake until golden, crisp, and delicious.
LOVE this recipe? SAVE it for Later!
❤️Tap the heart icon in the lower right corner to add the recipe to your recipe box for easy access anytime.
If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
Want to save this printed recipe? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
🗒️Shopping List
Click the button below to instantly create a shopping list for this recipe.
📖 Recipe Card

Peach Crumb Cake with Yellow Cake Mix
Video
Ingredients
- 1 15.25 ounce box yellow cake mix
- 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
- 1 cup all-purpose flour
- ⅔ cup brown sugar
- ½ cup melted butter
- 1 cup Confectioners sugar
- 2 tablespoons milk
Equipment
Method
- 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.
Nutrition
Notes
Tips
- Drain the canned peaches well before adding them to the batter, but reserve the peach juice for extra flavor and moisture.
- Mix the crumb topping just until combined. It should be crumbly, not smooth, for the best texture.
- Allow the cake to cool before drizzling on the glaze so it stays on top instead of melting into the cake.
Storage & Make Ahead
- Store leftover cake covered in the refrigerator for up to 4 days. For longer storage, wrap the cake tightly and freeze for up to 2 months.
- To serve, thaw frozen cake overnight in the refrigerator. The cake can be made a day ahead and glazed just before serving.













Suzanne says
Easy and delicious! I was, unfortunately, a little short on brown sugar for the streusel so I supplemented with about 2 tablespoons of cinnamon sugar. Perfect summer dessert with a scoop of vanilla ice cream!
Lois says
Thank you so much for taking the time to leave a review! I'm glad you enjoyed the recipe. Using cinnamon sugar to make up for the missing brown sugar was a great idea, and it sounds like it worked out perfectly. I agree—a scoop of vanilla ice cream makes this such a delicious summer dessert. Thanks again for sharing your experience!
Bonnie says
Love this recipe! So good! If I want use the blueberry pie filling what should I use in the cake mix in place if peach syrup from the peaches?
Lois says
I've never tried this recipe with blueberry pie filling or any other flavor, but I think it would work just fine—please let me know how it turns out if you give it a try!
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.