Peaches and Cream Cake Recipe

If you’ve ever wanted a dessert that somehow tastes like summertime in every bite, then this Peaches and Cream Cake Recipe is going to become your new favorite. I absolutely love how it balances the sweet, juicy peaches with that luscious cream cheese topping — it’s like peach cobbler, cake, and cheesecake all rolled into one cozy, homestyle treat. This cake works wonders for everything from casual family dinners to a potluck where you want to impress without fussing.

When I first tried this Peaches and Cream Cake Recipe, I was surprised by how simple it was to pull together, yet how elegant it feels when you serve it. The “cook and serve” vanilla pudding mix adds this incredible moistness and flavor that you don’t get with regular cake mixes. Plus, with the canned peaches — just drained and dried — the prep time stays short, which means more time to enjoy that sweet, creamy goodness on your plate.

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Ingredients You’ll Need

These simple ingredients come together harmoniously, giving you that moist cake base, juicy peaches, and a creamy topping that feels indulgent but approachable. When buying, be sure your pudding mix says “cook and serve”—it’s key for the texture here.

• Salted butter: I prefer salted butter here to add a bit more depth in flavor without extra seasoning.
• Large egg: Using a fresh egg helps the cake bind nicely and improves texture.
• 2% milk: Whole milk works too, but 2% keeps it balanced.
• All-purpose flour: The staple for cake texture, sifted lightly for smooth batter.
• Salt: Just a pinch enhances all the sweet flavors.
• Baking powder: Essential for that gentle rise and fluffiness.
• Non-instant vanilla pudding mix: This is the secret weapon for moistness and flavor—make sure it’s “cook and serve.”
• Sliced peaches (canned): Drained, roughly chopped, and patted dry — I always reserve a bit of the peach juice for the cream topping.
• Cream cheese: Softened for easy mixing and creamy goodness.
• Granulated sugar: Used in both the cream topping and final sprinkle for sweetness.
• Cinnamon: Just a touch in the final sprinkle adds warmth and spice.

Variations

One of the things I love about this Peaches and Cream Cake Recipe is how easy it is to tweak based on what you have or prefer. Feel free to make it your own — whether that’s swapping fruits or adjusting sweetness.

• Use fresh peaches: When peaches are in season, peeling and slicing fresh ones makes the cake extra special and fragrant.
• Berry swap: Blackberries or blueberries work wonderfully if you want a different fruity twist.
• Gluten-free flour: I’ve tried a 1:1 gluten-free mix, and it turns out just as moist though the texture is a bit denser.
• Less sugar: For a lighter version, reduce the sugar in the cream topping by a tablespoon or two.

How to Make Peaches and Cream Cake Recipe

Step 1: Whip Up the Cake Batter

Start by preheating your oven to 350°F and greasing a 10-inch springform pan — this pan’s removable sides make it super easy to serve this cake without any mess. Using a mixer, beat together softened butter, egg, and milk until creamy and smooth. Next, add your dry ingredients (flour, salt, baking powder, and the magic vanilla pudding mix) and mix for about two more minutes. You’re aiming for a smooth batter without lumps but don’t overmix—that helps keep the cake light and airy.

Step 2: Initial Bake for the Base

Pour the batter into your greased pan and pop it into the oven for 10 minutes — at this point, it won’t be fully cooked, but don’t worry. This gentle start prepares the base so it won’t get soggy once we add the peaches and cream topping.

Step 3: Prepare the Cream Cheese Topping

While the cake is baking, beat together the softened cream cheese, granulated sugar, and the reserved peach juice until everything is light and fluffy — about 2 minutes with a mixer. This topping is so dreamy and gives the cake its signature luscious creaminess you and your guests will rave about.

Step 4: Assemble and Finish Baking

After the initial bake, remove the cake base from the oven. Evenly sprinkle the chopped peaches across the top, then gently spread the cream cheese mixture over them, making sure you reach the edges. Mix the tablespoon of sugar and teaspoon of cinnamon and sprinkle it over the cream topping for a hint of spice and a pretty caramelized finish. Return the cake to the oven and bake for 30-35 minutes, until the top is golden brown and slightly puffed.

Step 5: Cool and Serve

For best results, let the cake cool completely before slicing. This resting time lets everything set up so you get clean slices and that perfect balance of peaches and cream in each piece. Don’t forget to store leftovers in the fridge — it tastes even better the next day!

How to Serve Peaches and Cream Cake Recipe

Garnishes

I love topping this cake with a little extra cinnamon sprinkle and maybe a few fresh peach slices for that stunning kitchen-table look. A dollop of whipped cream or a scoop of vanilla ice cream on the side really elevates it to dessert perfection, especially on warm days.

Side Dishes

This cake works great on its own but pairs beautifully with a cup of freshly brewed tea or a light lemonade. For a brunch spread, I often serve it alongside crispy bacon or scrambled eggs to balance sweetness with a little savory.

Creative Ways to Present

For birthday parties or special occasions, I like to bake this cake in a 9×13 pan for easier slices and then garnish with edible flowers and fresh mint leaves. Another fun idea is layering this cake in clear trifle bowls with extra peaches and whipped cream to show off its pretty layers.

Make Ahead and Storage

Storing Leftovers

Once cooled, I always cover the Peaches and Cream Cake tightly with plastic wrap or a cake dome and stash it in the fridge. It keeps well for about 3-4 days, and in my experience, the flavors actually deepen with a little rest.

Freezing

If you want to freeze it, slice the cake first, then wrap each slice individually in plastic and aluminum foil. This way, you can thaw just the amount you need without losing quality. When I do this, the texture remains moist and delicious after thawing overnight in the fridge.

Reheating

I like to rewarm leftover pieces in a low oven (about 300°F) for 10 minutes or so — it freshens up the cream topping nicely without melting it away. Avoid microwaving if possible, as it can make the cream topping too soft or watery.

FAQs

Final Thoughts

This Peaches and Cream Cake Recipe has become one of my all-time go-tos for when I want a dessert that feels both nostalgic and special. I remember sharing this with my family on a lazy summer afternoon, and everyone kept asking for seconds — it’s just one of those cakes that brings people together. I really hope you try making it soon because it’s a wonderful way to celebrate simple ingredients with delicious results.

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