Peach Crumb Cake with Yellow Cake Mix

5 from 2 votes

This Peach Crumb Cake with Yellow Cake Mix is an easy dessert made with canned peaches, a boxed cake mix, and a buttery crumb topping. Finished with a simple glaze, it's perfect for serving with coffee, sharing at potlucks, or enjoying as a family dessert any time of year.

Prep Time15

Cook Time35

Total Time50

Course: Desserts

Cuisine: American

Keyword: Peach Crumb Cake with Yellow Cake Mix

Servings: servings

Calories: 193kcal

Author: Lois

Equipment

Ingredients

For the Cake

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

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.

Video

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.

Nutrition