My Peach Cake Recipe transforms a boxed cake mix into tasting homemade! This delicious dessert uses simple ingredients; a boxed cake mix, canned peaches, eggs, and oil. The very tasty frosting is made with peaches, Cool Whip and a little yogurt. It’s a peach lovers dream come true!
Many years ago, before the internet was so popular, I ran across a recipe for something very similar to this. I am guessing that it was probably on the back of the box of cake mix, but I can’t remember. I searched for a recipe like this after I got internet and I couldn’t find exactly what I wanted, so I came up with this.
This recipe has been a family favorite for many years. The peach juice gives the cake the best flavor and makes it super moist.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
cake mix – the generic grocery store brand works great in this recipe.
peaches – I use canned peaches in this recipe because I need the heavy syrup they are packed in to mix with water to make the cake. I suppose you could use fresh peaches if you could juice them, or just make the cake using water.
oil – we keep canola oil on hand so that’s what I use. Vegetable oil will work too.
eggs – I take my eggs out of the refrigerator about an hour before making the cake so they become room temperature.
whipped cream – we buy Cool Whip, but the store brand would certainly work great.
yogurt – I like regular peach yogurt, not Greek.
How to make Peach Cake Recipe with Canned Peaches & Cool Whip
Bake the cake
- Preheat the oven to 350°. Prepare pans. If you want to leave the cake in the pan then you can use a 9″ X 13″. Spray the bottom of the pan with cooking spray. If you want to make a layer cake then use either 8″ or 9″ rounds and line the bottom with waxed paper and spray the sides with cooking spray. See instructions below.
- Drain the peaches into a 2-cup measuring cup, reserving the juice. Add enough water to the peach juice to make 1 1/4 cups.
- In a large bowl combine the dry cake mix, eggs and canola oil with a whisk. Divide the cake batter between two round pans or pour all of it into the rectangle pan.
- Bake for the time specified on the package, depending on the cake pan(s) you are using, or until it begins to brown and a toothpick inserted into the center comes out clean.
- Cool in the round pans for 10 minutes, then place on a cooling rack. Cool completely before frosting.
Make the topping
- Cut the peaches into smaller pieces.
- Mix the peach yogurt with the peaches in a large mixing bowl. Fold in the whipped topping.
- Place one layer of cooled cake onto a serving platter and top with a generous amount of topping. Place the second layer on top and begin by frosting the sides, then frost the top. I try not to fuss with it too much.
Tips
- How to make a paper round for a cake pan – cut a piece of waxed paper a little larger than the pan, then fold it in half twice, then two more times from the corner so you have a triangle. Then place the point in the center of the bottom of the pan and cut it at the outside edge of the pan. Unfold and put it into the bottom of your pan. For visual aid see how Martha does it.
- I make this entire cake by hand, you can use an electric mixer to mix the cake batter if you like.
- Run a knife around between the cake and the edge of the pan to loosen it so it will come out easier.
- A great way to put the topping on the cake is with a spatula. Start with a good amount of topping on the spatula and start at the bottom of the side of the cake and gently press as you swipe upwards toward the top of the cake. Do this all the way around the cake.
Substitutions
- Use white cake mix, vanilla cake mix, or yellow cake mix.
- This can be made using fruit cocktail or pears and any flavor of yogurt you think would go well with it.
- This can be made with fresh fruit but to have fruit juice to use in the cake batter you will need to juice it. This can be made with just a regular cake that doesn’t have fruit juice for part of the liquid if you want.
Storage
Store leftover cake in the refrigerator for 3-4 days. See how to freeze this cake below.
How to freeze
This cake freezes perfectly! It’s great if you have a small family and can’t eat the entire cake within a few of days. For best results you will need to slice the cake into the serving sizes you want and flash freeze it.
To do this place the pieces of cake on a parchment paper lined sheet pan and leave it in the freezer until it is frozen solid. Then wrap each piece in plastic wrap and put them in an airtight container. We usually use a zip top freezer bag. To defrost; unwrap the frozen piece and let it thaw on a plate in the refrigerator, or on the counter. Unwrapping it while it is frozen is key so the topping doesn’t stick to the plastic wrap.
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Peach Cake with Cool Whip Topping
Ingredients
- 1 white cake mix
- 1 can peaches in heavy syrup, 15.25 oz
- 1 1/4 cup peach juice and water mixture
- 3 eggs
- 1/3 cup canola oil
- 1 container Cool Whip, 8 oz
- 1 container peach yogurt, 6 oz
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Instructions
- Preheat oven to 350°. Prepare pans; if you want to leave the cake in the pan use a 9″ X 13″. Spray the sides and bottom with cooking spray. If you want to make a layer cake then use either 8″ or 9″ rounds and line the bottom with waxed paper and spray the sides with cooking spray.
- Drain peaches into a 2-cup measuring cup reserving the juice, fill the rest of the way (to 1 1/4 cups) with water.1 can peaches in heavy syrup,
- In a large bowl combine cake mix, peach mixture, eggs and canola oil. Pour into pan(s).1 white cake mix, 1 1/4 cup peach juice and water mixture, 3 eggs, 1/3 cup canola oil
- Bake for the time specified on the package, depending on the cake pan(s) you are using, or until it begins to brown and a toothpick inserted into the center comes out clean.
- If using rounds, let cake cool in the pans for 10 minutes. Run a knife between the cake and the edge of the pan, remove from pans onto wire rack, peel off waxed paper. Cool on wire rack until completely cool. If you are using a 9″ X 13″ let cake cool completely in the pan.
- Cut peaches into small chunks, mix with yogurt then fold in Cool Whip.1 container Cool Whip,, 1 container peach yogurt,
- Frost top of bottom layer, put the second layer on top of the first layer, frost sides then the top. Refrigerate for at least 1 hour before serving.
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