Light & Fluffy Peach Cake

August is National Peach Month, and what better way to celebrate than with this Light & Fluffy Peach Cake?!

There’s something about summer that calls for light, fluffy, and fruity desserts! This Light & Fluffy Peach Cake is a breeze to make, thanks to a little help from a boxed cake mix. And it’s perfect for those days when you want a homemade dessert but don’t have the time to start from scratch.

By using a white cake mix as the base, you’re guaranteed a consistently great texture without the guesswork. The addition of canned peaches, a pantry staple that’s always ready to use, ensures that the cake is moist and packed with the sweet, summery flavor of ripe peaches. Plus, a touch of cinnamon adds warmth and depth to each bite.

How to Make a Peach Cake with Cake Mix

Prepare the Pan: Preheat your oven to 350°F. Spray a 9”x13” cake pan with non-stick cooking spray or line it with parchment paper, then set it aside.

Mix the Cake Batter: In a large bowl, combine the cake mix, water, oil, eggs, and cinnamon. Stir until everything is well combined.

Add the Peaches: Gently fold in the diced canned peaches, ensuring they’re evenly distributed throughout the batter.

Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack before frosting.

Make the Frosting: While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla in a large bowl until stiff peaks form.

Frost and Serve: Once the cake is cool, spread the whipped cream frosting evenly over the top. Sprinkle with cinnamon if desired. Slice, serve, and enjoy!

How to Store a Cake Made with Whipped Cream Frosting:

Since this Peach Cake uses Whipped Cream Frosting it needs to be stored in the refrigerator. This will help it keep longer and not melt or grow bacteria. This will keep in the refrigerator properly covered about 4-5 days.

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Light & Fluffy Peach Cake

Servings 12

Author Beautiful Eats & Things

Ingredients

Cake:

• 1 box (14.25oz) white cake mix
• ½ cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon cinnamon
• 1 cup diced canned peaches drained

Frosting:

• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 ½ teaspoon vanilla
• 1 teaspoon cinnamon extra for sprinkling

Instructions

• Preheat oven to 350 degrees F, spray a 9”x13” cake pan with non-stick cooking spray or line it with parchment paper, and set aside.
• In a large bowl, add in the cake mix, water, oil, eggs, and cinnamon. Stir until combined.
• Fold in your peaches until combined and pour into the prepared pan. Bake for about 25-30 minutes or until the center of the cake is set and a toothpick comes out clean.
• Remove from oven and let cool completely.
• Meanwhile in large bowl add all your frosting ingredients and beat until stiff peaks form.
• Spread over the cooled cake, sprinkle with cinnamon if desired, and slice and serve.

Notes

Nutrition Information (1 serving): Calories: 280 | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Fiber: 1g | Sugar: 22g | Sodium: 250mg