But when there are fresh peaches in the house, I make this peaches and cream cake. With a cream cheese layer and cinnamon sugar topping, you’re sure to love it too!
What you’ll love about this cake:
sweet peaches (use canned, fresh or frozen)
cream cheese topping
cinnamon and sugar crunch
makes a small round cake
Ingredients for Peaches and Cream Cake:
Flour. All purpose flour is best.
Non-instant vanilla pudding. If you only have instant pudding available, you should be able to use it. I have not tried this method though so let me know if you decide to try using instant pudding and if it works.
Butter. We generally use salted butter because that is what we have on hand. Unsalted works as well.
Egg. Large eggs are standard in baking.
Milk. 2% or whole milk will work for this recipe
Peaches. When using canned peaches make sure that it is stored in 100% fruit juice and not heavy syrup. Because it is topped with a sweetened cream cheese, it may be too sweet when the peaches have been stored in heavy syrup. I have also found that the peaches taste a little bit fresher in this cake when stored in 100% fruit juice rather than heavy syrup.
Cream cheese. Full fat cream cheese works best.
Cinnamon: The cinnamon sugar topping adds a little bit of a crunch to the top of the peach cake. You can always choose to leave it off if you want to keep the sugar intake down, but I recommend leaving it on.
How to Make Peaches and Cream Cake
Prepare. Preheat oven to 350 degrees Fahrenheit. Grease sides and bottom of 10-inch springform pan.
Mix. In a medium bowl, beat together butter, egg and milk. Add in flour, salt, baking powder, and pudding mix and beat for an additional 2 minutes.
Bake. Pour batter into the greased springform pan and bake in oven for 10 minutes. (Don’t worry…it will finish cooking later.)
Make Topping. While cake is baking, make cream cheese topping. In a small mixing bowl, beat cream cheese, ½ cup sugar, and 3 tablespoons peach syrup until light and fluffy, about 2 minutes.
Layer. Take the cake out of oven and sprinkle the peaches on the top. Spoon mixture over peaches and gently spread to the edges.
Bake Again. 30-35 minutes or until golden brown.
Can I use frozen peaches?
You can use fresh, frozen, or canned peaches in your peach cake. Here are the different specifications for each:
Fresh: If you decide to use fresh peaches, make sure that they are ripe and ready to eat. make sure to peel your peaches before slicing and chopping.
Frozen: Thaw peaches completely, drain, and pat dry before chopping and adding to the top of the cake.
How do I prevent a soggy cake?
The reasonings behind cooking the cake for 10 minutes before adding on the peaches is that it provides enough of a stable base so that the peaches do not sink into the cake. It also allows the natural fruit juices to soak into the cake as it is cooking which creates a moist cake.
However, it is possible to have too much fruit juice which can result in a soggy cake. Make sure the peaches are completely drained and patted dry to avoid this.
How long will peach cake last?
Your peach cake will last for three to four days in the refrigerator when stored in an airtight container. I have found that the cake gets soggy after about two days so be aware that it may not be as tasty (but still edible) after the second day.
I do not recommend freezing because of the cream cheese topping. When it thaws, it will not have the same consistency as when it is eaten fresh.
Peaches and Cream Cake
4.57 from 30 votes
Your new favorite dessert recipe…Peaches and Cream Cake! A super easy from scratch peach cake recipe made with fresh, canned or frozen peaches.
3ouncesnon-instant vanilla pudding mix (it should say “cook and serve” on the package)(1 package)
1 ½canssliced peaches, roughly chopped, drained, and pat dry(29 ounce cans) (reserve 3 Tbs juice)
For the cream:
3tablespoonsreserved peach juice(from the can as mentioned above)
Preheat oven to 350 degrees Fahrenheit.
Grease sides and bottom of 10-inch springform pan.
In a medium bowl, beat together butter, egg and milk.
Add in flour, salt, baking powder, and pudding mix and beat for an additional 2 minutes.
Pour batter into the greased springform pan and bake in oven for 10 minutes. (Don't worry…it will finish cooking later.)
While cake is baking, make cream cheese topping. In a small mixing bowl, beat cream cheese, ½ cup sugar, and 3 tablespoons peach syrup until light and fluffy, about 2 minutes.
Take the cake out of oven and sprinkle the peaches on the top.
Spoon mixture over peaches and gently spread to the edges.
Stir together sugar and cinnamon and sprinkle evenly over the top.
Bake 30-35 minutes or until golden brown.
Cool completely before serving. Store in the refrigerator.
The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
I live in Malaysia and I cannot find the cook and serve vanilla pudding, there is only the instant kind. Is there a substitute that you can suggest please? Thanks.
Hello! What can I use as a substitute for the vanilla pudding mix? Thanks!
What is the substitute for the peach juice if you are using fresh peaches?
I want to use fresh or frozen peaches how many cups do I use in this recipe.