Indulge in a delicious peaches and cream cake with this easy cake mix recipe. With layers of fluffy cake, peaches, and creamy filling, this dessert is sure to be a hit at any gathering.

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Peaches and Cream Cake

I’ll be honest, my favorite desserts typically include chocolate, caramel, or pumpkin. This peaches and cream cake totally surprised me because I hands-down fell in love with it. The peaches, the creamy filling, the moist texture, it just goes together like peaches and cream.

The recipe originates from the Oolitic Trinity Pentecost Church, and apparently these ladies know how to cook. I have never come across this recipe before which is what instantly drew me too it. And now, I’m going to make it on repeat.

Cake Mix Peaches and Cream Cake

I love shortcut cakes that use cake mix as the base. It’s so much fun to take a boring boxed cake and then jazz it up to something spectacular, and this cake is spectacular.

A box of dry pudding mix and extra eggs makes the texture dense and moist, while the cream cheese filling makes it creamy and tasty. I can’t stop eating it. I actually ate 1/3 of the cake the first day, no joke.

Ingredients

Yellow Cake Mix
Instant Vanilla Pudding Mix
Water
Vegetable Oil
Large Eggs
Canned Peaches, drained (save the juices)
Cream Cheese, softened
Granulated Sugar

How to make peaches and cream cake?

Step by Step Instructions

Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan or spray it with nonstick cooking spray. Line with pan with parchment paper, if desired.
In a large bowl, mix dry cake mix, instant pudding mix, water, oil and eggs with an electric mixer or stand mixer using medium speed.
Pour the cake batter into the prepared baking dish.
Arrange drained peach slices over the cake batter.
In a separate bowl, cream together softened cream cheese, sugar and 1 tablespoon of the saved peach syrup until smooth.
Spoon in dollops over the peaches.
Bake in the preheated oven for 50 minutes. Let cool on a wire rack before serving.

Storage Instructions

Let leftovers cool completely. Store in an airtight container or cover with a tight-fitting lid and store in the fridge.

For the full ingredient amounts and recipe steps for peaches and cream cake with cake mix, scroll to the recipe card at the bottom of this post.

Recipe FAQs

This cake is extremely moist due to the eggs and the pudding mix.
Be sure to save a tablespoon of the peach juice from the can to add to the cream mixture.
The cream cheese needs to be a room temperature so that it creams properly.
Due to the cream cheese layer, be sure to store the cake in the refrigerator.
Serve with a scoop of vanilla ice cream, whipped cream or whipped topping, if desired.
Top with a homemade or store bought frosting.

Recipe Variations

A white cake mix works too instead of a yellow cake mix.
Try a cheesecake flavored instant pudding mix, or try a sugar-free pudding mix, if desired.
Instead of peaches, try berries such as blueberries, strawberries or raspberries.
If desired, use fresh peaches instead of canned peaches.
Add ground cinnamon to the cake batter for a spiced peach cake.

Batter Cake Recipes with Fruit

How long can a cake with cream filling sit out?

It’s important to be mindful of food safety when it comes to perishable items like cream-filled cakes. Generally, it’s recommended to not leave a cake with cream filling out at room temperature for more than two hours. After that, it’s best to refrigerate the cake to prevent the growth of bacteria.

How do you make a box cake moist and dense?

Adding extra eggs and a small box of instant pudding mix will cream a moist texture that takes an average boxed cake mix to an excellent and tasty treat.

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