Easy Peaches And Cream Cake

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This delightfully easy peaches and cream cake recipe is a delicious 9×13 yellow cake layer filled with tangy peaches and topped with a layer of sweet cream cheese.

Just like my Sour Cream Peach Cake, this simple peach cream cake is moist, full of tangy peaches and baked in a 9×13 baking dish. I know you will love this unique, but easy peaches and cream cake.

Easy Peach Cake With Canned Peaches

Tools Used In Peach And Cream Cake Recipe

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Ingredients In Easy Peach And Cream Cake

  • Can of peaches (in juice)
  • Cream cheese room temperature
  • Granulated sugar for cream cheese topping
  • Reserved peach juice or juice from the can of peaches.  Reserve 1/4 cup of juice from the canned peaches.
  • Granulated sugar
  • Butter at room temperature to make it combine easy with the sugar
  • Eggs at room temperature
  • Boiling Water
  • Baking soda (not baking powder)
  • Sour cream at room temperature
  • All purpose flour – do not use self rising, as this recipe calls for baking soda as its leavening ingredient.
  • Salt
  • Vanilla
Peaches And Cream Dessert Cake

How to Make Peaches And Cream Layer Cake

  • Drain your peaches for 30 minutes.  Make sure you reserve 1/4 cup of the peach juice.
  • In a medium bowl, cream your cream cheese, sugar and juice from peaches and set aside
  • Grease and flour 9×13 baking dish or spray with Baker’s Joy
  • Cream sugar and butter.
  • Add eggs and beat well.
  • Scald baking soda in boiling water.
  • Add baking soda and water mixture to sour cream and mix.
  • Sift flour and salt
  • Add sour cream mixture to egg/sugar mixture alternately with flour.
  • Add vanilla
  • Pour batter into greased 9×13 inch baking dish
  • Arrange peaches over top of batter.
  • Spoon cream cheese mixture over peaches.
  • Cream cheese mixture will not completely cover the cake.
  • Bake at 350° for 1 hour.
  • Cool completely before cutting.
Peach Cake With Peaches And Cream Cheesecake

Tips For The Best Peaches N Cream Cake

  • I found a hand held mixer was perfect to mix the ingredients in this peaches and cream cake.
  • For best results use full fat sour cream in this easy peaches and cream cake.  Since fat adds moisture and richness to baked goods, low-fat varieties of sour cream are not good substitutes for regular sour cream. Instead, the best sour cream for baking with is full-fat with 14% to 18% milkfat.
  • This peaches and cream cake recipe can also be made with fresh or frozen peaches.  (See below for guidelines on using fresh or frozen peaches in this peaches n cream cake.)
  • It is best to use full-fat cream cheese for the top layer of this peaches and cream cake.  The top layer is much like cheesecake.   This post from Mashed says low-fat cream cheese contains significantly more moisture than full-fat cream cheese and, because of this, your cheesecake can come out runny.
  • Use peaches that are stored in fruit juice and not heavy syrup. Because the cake is topped with a sweet cream cheese layer, it may be too sweet if the peaches have been stored in heavy syrup. 
  • I found canned peaches stored in fruit juice, peach juice from concentrate and pear juice.  All of these will taste yummy in the cake.  I used peaches stored in pear juice in my cake and it was just delightful.
  • Take this peaches and cream cake to a spicier and sweeter level by sprinkling the top of the cream cheese layer generously with a cinnamon sugar mixture before putting it in the oven.
  • Make this peaches and cream cake even creamier by topping it with homemade whipped cream that’s freshly made with heavy whipping cream (here’s an easy recipe to whisk up from Sally’s Baking Addiction). 
peaches and cream cake with canned peaches

Peaches And Cream Cheesecake On Top

This cake is really a peaches and cream cake with cream cheese or, more precisely, a peach cake with cream cheese on top.  It’s a simple 9×13 yellow layer cake topped with a layer of peaches and then topped with a mixture of cream cheese, sugar and fruit juice.

Now, the star of  this peaches n cream cake is the layer of sweet cream cheese on top.  When baked this layer of sweet cream cheese miraculously turns itself into an indulgent, rich peaches and cream cheesecake. Each bite is like diving into a pool of lusciousness.

This thick, rich layer of peachy, sweet, cheesecake on top of the peach infused layer cake creates an epic taste adventure.  These 2 layers of yum join forces to create a peach-plosion of flavor that will have you and your taste buds absolutely yummified.

Easy Peaches Cream Cake

Easy Peach Cream Cake With Canned Peaches

Some of you might be thinking, “ugh, canned peaches. I wanted a recipe with fresh peaches, not a canned peach cake”. As someone who definitely prefers fresh peaches, I feel your pain.

However, this peaches and cream cake is just so peach’n good that I forgot they were canned peaches. So, come on and give a canned peach a chance. I promise, you will WOW your guests with this creamy peach dream cake.

Also, canned peaches are in season all year at Kroger or any grocery store, so you can make this cream cheese peach cake recipe any time of year.  Topped with that sweet cream cheese, cheesecake topping, this vibrant peach cake will take center stage amongst the traditional desserts at your Christmas dessert table..

Peach And Cream Cake With Fresh Or Frozen Peaches?

Oh yes you can!  Yes, this easy peach cake can also be a fresh peaches cake or a frozen peaches cake.  

If you are going to use fresh peaches, you will need to use 3 peaches and cut your peaches in slices, like the canned peaches.  Next pat them with a paper towel to remove some moisture before placing them on top of the cake batter.  This will help prevent a soggy cake.

If you are using frozen peaches you will need to use 1 pound and thaw them first.  You will then pat them with a paper towel to remove some moisture before placing them on top of the cake.  This will help prevent a soggy cake.

Also, if using fresh or frozen peaches you will not have your reserve juice to combine with the cream cheese and sugar for the top cheesecake layer.  To substitute for this juice you can use peach juice or pear juice from a can or make your own peach juice in the food processor with several peach slices. 

The first time I made this cake I completely forgot to add this juice to the cream cheese and sugar mixture and it still came out indulgently delicious.  So, if you don’t have a substitute for this juice, bake on.  I promise you want be disappointed.

Easy Cream And Peaches Cake

More Peachy Flavor 

Want more peachy flavor in your peaches and cream cake?  Well, you have the freedom of peach to add more peaches.

For some of you a 15 ounce can of peaches will not be enough peachiness.  So, add another 5 or 6 canned peach slices or slice up a small to medium fresh peach and add it in with the your canned peaches.  Be careful to not add to many extra peaches.  This could make the cake soggy.

I made this easy peaches and cream cake in early August and was determined to use canned peaches and I did.  However, I just couldn’t help myself from slicing up a fresh peach and putting it in with the canned peaches.  What a winning combo and dynamic duo the fresh and canned peaches were.

Recipe Peaches And Cream Cake

Easy Peach And Cream Cake Recipe That’s A Wrap

This peaches and cream cake is simple and easy. It’s a delicious peaches n cream dessert with its luscious peaches and its cheesecake topping. Folks, you just can’t go wrong with this peaches and cream cake.  It’s hard to get a better cake with such little effort.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Peach Cake Recipes

Peaches And Cream Cake With Cream Cheese
Print Jump to Recipe Pin Recipe

Easy Peaches And Cream Cake

A delightful combo of cheesecake and layer cake filled with peaches.
Course Dessert
Cuisine American
Keyword peach cake, peach dessert, peaches and cream cake
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 16 serving
Calories 310kcal
Cost $7

Ingredients

Ingredients for 13×9 Cake

  • 1 can Peaches in fruit juice Reserve ¼ cup fruit juice for cream cheese topping.
  • 1 Tbsp Butter Heaping tablespoon at room temperature
  • cups Granulated sugar
  • 2 Eggs Room temperature
  • ¼ cup Boiling water
  • 1 tsp Baking soda
  • 1 cup Sour cream Room temperature
  • 2 cups All purpose flour Sifted
  • 1 tsp Salt
  • 1 tsp Vanilla extract

Peaches And Cream Cake Topping

  • 12 ounces cream cheese room temperature
  • ½ cup sugar
  • ¼ cup peach juice

Instructions

  • Drain your peaches for 30 minutes. Make sure you reserve ¼ cup of the fruit juice.
    1 can Peaches in fruit juice
  • In a medium bowl cream your cream cheese, sugar and juice from peaches and set aside
    12 ounces cream cheese, ½ cup sugar, ¼ cup peach juice
  • Grease and flour 9×13 baking dish or spray with Baker's Joy
  • Cream sugar and butter.
    1½ cups Granulated sugar, 1 Tbsp Butter
  • Add eggs and beat well.
    2 Eggs
  • Scald baking soda in boiling water.
    1 tsp Baking soda, ¼ cup Boiling water
  • Add baking soda and water mixture to sour cream and mix.
    1 cup Sour cream
  • Sift flour and salt
    2 cups All purpose flour, 1 tsp Salt
  • Add sour cream mixture to egg/sugar mixture alternately with flour.
  • Add vanilla
    1 tsp Vanilla extract
  • Pour batter into greased 9×13 inch baking dish
  • Arrange peaches over top of batter.
  • Spoon cream cheese mixture over peaches.
  • Cream cheese mixture will not completely cover the cake.
  • Bake at 350° for 1 hour.
  • Cool completely before cutting.

Notes

  • I found a hand held mixer was perfect to mix the ingredients in this peaches and cream cake.
  • For best results use full fat sour cream in the cake.  Since fat adds moisture and richness to baked goods, low-fat varieties of sour cream are not good substitutes for regular sour cream. Instead, the best sour cream for baking with is full-fat with 14% to 18% milkfat.
  • This recipe can also be made with fresh or frozen peaches.  (See below for guidelines on using fresh or frozen peaches in this peaches n cream cake.)
  • It is best to use full-fat cream cheese for the top layer of this peaches and cream cake.  The top layer is much like cheesecake.   This post from Mashed says ow-fat cream cheese contains significantly more moisture than full-fat cream cheese and, because of this, your cheesecake can come out runny.
  • Use peaches that are stored in fruit juice and not heavy syrup. Because the cake is topped with a sweet cream cheese layer, it may be too sweet if the peaches have been stored in heavy syrup. 
  • I found canned peaches stored in fruit juice, peach juice from concentrate and pear juice.  All of these will taste yummy in the cake.  I used peaches stored in pear juice in my cake and it was just delightful.
  • Take this cake to a spicier and sweeter level by sprinkling the top of the cream cheese layer generously with a cinnamon sugar mixture before putting it in the oven.
  • Make this peaches and cream cake even creamier by topping it with homemade whipped cream that’s freshly made with heavy whipping cream (here’s an easy recipe to whisk up from Sally’s Baking Addiction).  
 

Nutrition

Serving: 1serving | Calories: 310kcal

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