Name: Peaches and Cream Cake
Prep time: 25 min
Cook time: 30 min
Total time: 85 min
Ingredients: 1 yellow cake mix (I used a 13.25 ounce ); 1 cup peach juice; 3 large eggs; ½ cup vegetable oil; 4 large peaches (peeled and cut); ½ cup granulated sugar; 1 teaspoon lemon juice; 8 ounces cream cheese (room temperature); ⅓ cup granulated sugar; 8 oz tub cool whip; Peach slices; mint (if desired)

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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.

Cake batter in mixing bowl, and batter poured in to baking dish.

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.

Peaches in food processor and in saucepan with sugar.

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.

Baked cake with holes poked in half of it, and the peach mixture spread over the top.

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.