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Peach Cake Recipe
Peach Cake Recipe photo by Taste of Home

Peach Cake Recipe

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I first tasted this cake about 15 years ago when a dear aunt brought it to a family reunion. I knew I had to have the recipe...and I was thrilled to discover how easy it is to make.—Donna Britsch, Tega Cay, South Carolina
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 12 servings


  • 3/4 cup cold butter, cubed
  • 1 package yellow cake mix (regular size)
  • 2 egg yolks
  • 2 cups (16 ounces) sour cream
  • 1 can (29 ounces) sliced peaches, drained
  • 1/2 teaspoon ground cinnamon
  • 1 carton (8 ounces) frozen whipped topping, thawed


  1. In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13-in. x 9-in. baking pan.
  2. In another bowl, beat egg yolks; add sour cream until smooth. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1-in. pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon.
  3. Bake at 350° for 25-30 minutes or until the edges begin to brown and a toothpick inserted near the center comes out clean. Cool on a wire rack. Spread with whipped topping; top with reserved peaches. Store in the refrigerator. Yield: 12 servings.
Originally published as Peach Cake in Quick Cooking May/June 1998, p22

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Reviewed Apr. 2, 2011

"I too would not call this a cake. The crust is more like a pie crust(or buttery shortbread). However,my family LOVED it and wants it again!!"

Reviewed Feb. 14, 2011

"I would not call this a "Cake". The bottom becomes more crispy and dry and the filling is more custard like. It was not something my family enjoyed. I will not be making this again."

Reviewed Jan. 6, 2011

"I first discovered this easy cake in Quick Cooking 1998. It looked so easy, so I tried it. It was a big hit at the family reunion and at home! This is a fabulous recipe and my kids love to help make it!!"

Reviewed Jan. 30, 2009

"This cake was far too sweet. I made it for a dinner party and no one liked it. It might be better if made with a sugar cookie base and topped with real whipped cream instead of cool whip. Kirsten"

Reviewed Apr. 3, 2008

"I have been making this for years now since I found it in my first FREE issue of Taste Of Home. I think this is the reason I started subscribing to the magazine. I have request all the time to make this for birthdays, or any special occasion, of just because someone wants one. Hint: I buy the diced peach cups, they are the perfect size to use in the cake without having to cut the peaches!! GREAT RECIPE. Thanks"

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