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Cake with Peaches Recipe

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This springtime layer cake is peachy and creamy. My mom gets requests for this cake from my brother for his April birthday. —Tamra Duncan, Decatur, Arkansas

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Cake with Peaches Recipe

Prep: 15 min. Bake: 30 min. + cooling

Yield: 10-12 Servings

15 30 45

Ingredients

1 can (15-1/4 ounces) sliced peaches, undrained
1 package yellow cake mix (regular size)
1/3 cup vegetable oil
3 eggs
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup (6 ounces) peach yogurt
Additional drained diced peaches, if desired

Directions

Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator. Yield: 10-12 servings.

Originally published as Peach Cake in Test Kitchen Favorites 2004 , p260

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Reviews for Cake with Peaches

Cake with Peaches

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Reviewed on Sep. 12, 2012 by gingerriss

It was okay

Reviewed on Apr. 12, 2012 by petro00789

Awesome Recipe!! Loved it..

Reviewed on Apr. 06, 2012 by jarosz

sounds

Reviewed on Apr. 05, 2012 by ChandiP

The cake was moist and delicious. I added extra peaches to the batter. My whole family loved the light taste of the peaches. the whip cream with yogurt was a wonderful touch. We will definitely make this again.

Reviewed on Mar. 21, 2012 by karoldixon

Lovely cake, will definitely make again. Next time I won't use so much peach yogurt (the topping wasn't firm enough) and/or I'll use a 9x13 pan and frost it in the pan.

Reviewed on Feb. 06, 2012 by JohannaFL

It's strawberry season in Florida. Did you try this with strawberries? May I ask how it was compared to the peach and your touches? I'm brand new to Taste of Home. Thank you!

Reviewed on Dec. 12, 2011 by onenonblonde

This is luscious! In the summer, I use fresh peaches. I also use a cream stabilizer (Whip It) to keep the whipped cream from collapsing. Thanks for posting, Tamra!

Reviewed on Nov. 29, 2011 by grubniffer

this is a wonderful cake, simple to make and full of peachy flavor

Reviewed on Jun. 26, 2011 by Michele R

Love it! So light and moist. The frosting is so fluffy and not overly sweet. My husband calls it refreshing.

Reviewed on Jun. 23, 2011 by colsen50

My daughter made this for my birthday and it is now the family "go to" favorite for all occasions!

Reviewed on May. 15, 2011 by SharonC9624

I made this recipe as a sheet cake, turned out great. I made it a second time and cubed peaches to place in the cake itself. This is a very easy recipe to make and tastes wonderful. Can't wait to see what happens the next time when I try to use stawberries instead.

Reviewed on May. 03, 2011 by peach0728

Fantastic cake! So light and refreshing! Will try the idea to add 1 cup sour cream....can only make it better!

Reviewed on Apr. 12, 2011 by NatalieRey

I am making it right now and it smells amazing!

Reviewed on Apr. 07, 2011 by godchaser333

I made this at work and it was well like . However I did add 1 cup of sour cream to the recipe

Reviewed on Apr. 05, 2011 by nicolhudson

excellent cake! thak you! =)

Reviewed on Apr. 05, 2011 by burkardbbrc

Magnificient cake! just the perfect spring dessert!

Reviewed on Apr. 05, 2011 by mmnana23

Really good and so light! If I were going to do anything at all to this recipe it might be to add apricot nectar to the peach juice instead of water to make the 1-1/4 cup. I didn't do that, but that's an idea. Other than that, I made it exactly like the recipe and everyone loved it.

Reviewed on Apr. 03, 2011 by scrappinsoccermom

Very nice and light! Didn't change a thing.

Reviewed on Apr. 03, 2011 by pattycake3

I've been making this recipe for years-Using crushed pineapple and instant vanilla pudding and Cool Whip. Love the combination.Cherry pie filling and Cool whip with vanilla instant pudding works well too.

Reviewed on Apr. 03, 2011 by mlrollin

Made this cake for a Church Brunch. Everyone loved it and there was not one crumb left. I used a Mango Greek Yogurt and mixed it with Cool Whip and some of the peaches and used the rest of the peaches for decoration on the topping. The topping was firm and held up well all the way down to when the last piece was sliced.

Reviewed on Apr. 02, 2011 by mrsfoxburr

Most 2 or 3 layer cakes can be made in a 9x13 pan. Even Bundt cake recipes can be done in the flat pans. If you still want to make it as a layer, just cut the 9x13 in half and stack the 2 layers together.

Reviewed on Apr. 02, 2011 by viros

fabulous cake!!!

Reviewed on Apr. 02, 2011 by ccubed

I haven't tried this recipe yet. It seems like it would also be wonderful with mandarin oranges.

Reviewed on Apr. 02, 2011 by LINDA7381

can this cake be made in a 9x13 cake pan?

Reviewed on Apr. 02, 2011 by zzuebe2

I made this cake the other day but instead of using the yogurt, I used softened cream cheese with a bit of the peach juice beat in ... It made the topping just a bit firmer and was out of this world GOOD !!!

Reviewed on Apr. 02, 2011 by kathryn333

I Love This Cake it is so moist and tasty.

I did not add the extra peaches on top and I thought it was perfect.

Reviewed on Feb. 17, 2009 by JaimJaim76

I made this cake for my husband's birthday and it was very yummy and moist. I thought the whole can of peaches would be a bit much for the frosting, so I added half of them to the cake batter before baking and the remaining half to the frosting. It turned out perfect!! Very pretty cake too.

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