If you love peaches, cake, and all things creamy and dreamy, this Peaches and Cream Cake recipe is about to become your new go-to dessert! It's the perfect blend of fresh peaches, soft cake, and a rich, creamy topping that makes every bite feel like summer in a spoon.
Why You'll Love This Peaches and Cream Cake
- Super simple ingredients - No fancy ingredients here! You more than likely have what you need in the pantry and refrigerator already. (Except for the peaches!)
- Great for gatherings - This peach cake is so good for potlucks, BBQs, or Sunday dinner.
- Sweet, fruity, creamy - It's comfort food in dessert form and perfect for summer.
Ingredients
For the cake
- 1 yellow cake mix
- 1 cup peach juice
- 3 large eggs
- ½ cup vegetable oil
For the peach filling
- 4 large peaches, peeled and cut
- ½ cup granulated sugar
- 1 teaspoon lemon juice
Topping
- 8 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 8 ounces tub Cool Whip
Garnish
- Peach slices
- mint, if desired
How to Make This Peach Sheet Cake
For the cake
Prepare the cake mix according to box instructions, replacing the water for peach juice. Grease and bake in a 9×13 inch baking dish. Set aside to cool while making the filling.
For the peach filling
Add the chopped peaches to a food processor and pulse until pureed but still slightly chunky. Pour into a small saucepan along with the sugar and lemon juice. Cook over medium-high heat and bring to a boil. Simmer for 3-4 minutes or before it begins to thicken.
Use the end of a wooden spoon to poke holes all over the cake.
Pour the peach sauce over the cake and make sure all the holes are filled.
For the topping
Beat the cream cheese and sugar until smooth and creamy. Fold in the Cool Whip until combined. Spread over the cake in an even layer. Refrigerate for at least 30 minutes or until cooled and set.
Slice, garnish with peach slices and mint, and enjoy.
Make-Ahead and Storage
Store the cake in the refrigerator and enjoy it up to 3 days after making.
More Peach Recipes
Love peaches? Here are other peach recipes you’ll love…
Recipe
Peaches and Cream Cake
Video
Ingredients
For the cake
- 1 yellow cake mix I used a 13.25 ounce
- 1 cup peach juice
- 3 large eggs
- ½ cup vegetable oil
For the peach filling
- 4 large peaches peeled and cut
- ½ cup granulated sugar
- 1 teaspoon lemon juice
Topping
- 8 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- 8 oz tub cool whip
Garnishes
- Peach slices
- mint if desired
Instructions
For the cake
- Prepare the cake mix according to box instructions, replacing the water for peach juice. Grease and bake in a 9×13 inch baking dish. Set aside to cool while making the filling.
For the peach filling
- Add the chopped peaches to a food processor and pulse until pureed but still slightly chunky. Pour into a small saucepan along with the sugar and lemon juice. Cook over medium-high heat and bring to a boil. Simmer for 3-4 minutes or before it begins to thicken.
- Use the end of a wooden spoon to poke holes all over the cake.
- Pour the peach sauce over the cake and make sure all the holes are filled.
For the topping
- Beat the cream cheese and sugar until smooth and creamy. Fold in the cool whip until combined. Spread over the cake in an even layer. Refrigerate for at least 30 minutes or until cooled and set. Slice, garnish with peach slices and mint, and enjoy.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Brea says
It turned out delicious. Thank you!
Jessica says
Oh good, I’m so glad, thank you!
Julie says
My friend was looking for a recipe for something like this, so I saved it for her.
Thank you for sharing❤️‼️
Jessica says
Oh that’s wonderful, thank you so much for sharing!
Grammy says
Is “peach juice” something of you can purchase in the supermarket?
Jessica says
I bought peach juice in the store, and found it next to the orange juice, lemonade, etc. in the refrigerator section. I hope that helps!
Marilyn R says
what size cake mix?
Jessica says
Hi Marilyn! Great question. I updated the recipe card to say that I used a 13.25 ounce box. I hope that helps!