Peach Cake Recipe
Peach Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Recommended: 25 Best Summer Cakes
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup cold butter, cubed
  • 1 package yellow cake mix (regular size)
  • 2 large 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

Directions

In a large bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13x9-in. baking pan.
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.
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

  • 3/4 cup cold butter, cubed
  • 1 package yellow cake mix (regular size)
  • 2 large 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 13x9-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPeach Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
zippee-0415 User ID: 6353988 244397
Reviewed Feb. 24, 2016

"I've been making this cake since 1998, everyone loves it. When I'm in a hurry, I skip the whipped cream and some of the family like it better this way. Whenever I take this cake to a potluck, I'm always asked for the recipe. I have made it as written but usually I use 1 cup sour cream/1 cup cottage cheese, I chop all the peaches and add them to the cream mixture (don't save any for garnish)."

MY REVIEW
teadrinker02 User ID: 8682379 240780
Reviewed Jan. 1, 2016

"I love this dessert. I recommend using a butter flavor yellow cake mix for the crust."

MY REVIEW
mimibee1 User ID: 1332469 202527
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!!"

MY REVIEW
Amy2160 User ID: 2020892 50694
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."

MY REVIEW
chickiesareus User ID: 5743802 49243
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!!"

MY REVIEW
kiss1948 User ID: 3294789 26202
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"

MY REVIEW
thirdone User ID: 1329259 20884
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"

MY REVIEW
Lauracomley User ID: 2059825 26195
Reviewed Jan. 7, 2008

"I had missplaced my recipe for this... I am so glad to have found it again on Taste of Home!"

Loading Image
Mediabong Goes Here