Peach Crumb Cake with Yellow Cake Mix

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5 from 1 vote

Peach Crumb Cake with Yellow Cake Mix - made with canned peaches and a buttery crumb topping,

Prep Time12

Cook Time35

Total Time47

Course: Desserts

Cuisine: American

Keyword: Peach Crumb Cake with Yellow Cake Mix

Servings: servings

Calories: 357kcal

Author: Lois

Equipment

Pyrex Casserole Dish

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

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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.

Video

Notes

Storing 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.

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