Super Easy Peach Cake: Canned Peaches & Cake Mix!
Imagine the gentle sweetness of ripe peaches mingling with the comforting crumb of a classic cake. This dessert offers a symphony of flavors, where the fruit's delicate tang is beautifully balanced by a buttery richness. Each bite delivers a moist, tender texture that melts in the mouth, leaving a lasting impression of simple indulgence.
Equipment
- 9x13 inch Baking Pan
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Rubber Spatula
- Wooden Skewer or Toothpick
- Oven
Ingredients
- 1 15.25 ounce package yellow cake mix
- 1 14.5 ounce can sliced peaches in juice, drained (reserve 1/4 cup juice)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon ground cinnamon
- Optional Topping: Powdered sugar whipped cream, or vanilla ice cream
Instructions
- Step 1: Prepare the Oven and Pan: Preheat the oven to 350F (175C). Grease and flour a 9x13 inch baking pan to prevent sticking. Alternatively, line the pan with parchment paper, leaving an overhang for easy removal.
- Step 2: Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, eggs, vanilla extract, and the reserved 1/4 cup of peach juice until well combined. This ensures a smooth base for the cake batter.
- Step 3: Incorporate Dry Ingredients: Add the yellow cake mix to the wet ingredients. Gently stir until just combined. Be careful not to overmix, as this can result in a tough cake. A few lumps are perfectly acceptable.
- Step 4: Fold in the Peaches: Gently fold in the drained sliced peaches into the cake batter. Distribute the peaches evenly throughout the mixture. The peaches add moisture and a burst of fruity flavor to every bite.
- Step 5: Pour into Pan and Bake: Pour the batter into the prepared baking pan, spreading it evenly. If desired, sprinkle the optional cinnamon over the top. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. The cake can be served warm or at room temperature.
- Step 7: Add Toppings (Optional): Dust with powdered sugar, top with a dollop of whipped cream, or a scoop of vanilla ice cream before serving. These additions provide a touch of elegance and extra flavor.
- Optional Tips: For a richer flavor, substitute melted butter for the vegetable oil. Add a tablespoon of almond extract for a different flavor profile. If you prefer a denser cake, use a pound cake mix instead of yellow cake mix. To prevent the peaches from sinking to the bottom, toss them lightly with a tablespoon of flour before folding them into the batter.
Notes
Variations
The basic recipe for easy peach cake with canned peaches and cake mix serves as a springboard for numerous adaptations:
- Ingredient Swaps: Substituting the yellow cake mix with a white, vanilla, or even spice cake mix offers a subtle but noticeable flavor difference. Applesauce can replace some of the oil for a slightly healthier and moister cake. Fresh or frozen peaches, when in season, can be used instead of canned, though adjustments to baking time may be necessary.
- Regional Twists: Incorporating a streusel topping of flour, butter, and sugar provides a textural contrast. A bourbon glaze, typical in Southern desserts, infuses a warm, sophisticated note. In some regions, a layer of cream cheese frosting elevates the cake to a more decadent treat.
- Dietary Adjustments: Gluten-free cake mixes make the recipe accessible to those with gluten sensitivities. Sugar-free substitutes and canned peaches packed in water reduce the sugar content. Egg replacements can accommodate vegan or vegetarian diets.
Serving Suggestions
Easy peach cake is versatile enough for various occasions. It serves as an excellent dessert for casual dinners, potlucks, or picnics. It pairs well with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more elegant presentation, a drizzle of caramel sauce or a sprinkle of chopped nuts adds visual appeal and textural complexity. This cake is also enjoyable with a cup of coffee or tea in the afternoon. Its straightforward nature makes it ideal to be prepared quickly for almost any kind of gathering, whether planned or unplanned.
Storage Tips
To maintain freshness, store the cooled peach cake in an airtight container at room temperature for up to three days. Refrigeration extends its shelf life to about five days, but it might slightly alter the cake’s texture, making it denser. Freezing the cake is possible; wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container for up to two months. Thaw it overnight in the refrigerator before serving. If frosted, refrigeration is recommended to preserve the frosting’s consistency. Properly stored, the cake remains palatable and moist.
Frequently Asked Questions
- Question 1: Can I use other canned fruits? Yes, other canned fruits like pears, apricots, or pineapple can be substituted for the peaches. Adjust baking time accordingly if the fruit is significantly different in density.
- Question 2: Can I reduce the sugar content? Canned peaches in water, sugar substitutes, and reducing the amount of cake mix used slightly can lower sugar content. The exact modifications depend on individual preferences.
- Question 3: My peaches sank to the bottom. How can I prevent this? Tossing the peach slices with a tablespoon of flour before folding them into the batter can prevent them from sinking. Ensure the batter is thick enough to suspend the fruit.
- Question 4: Can I use a different sized pan? Yes, but the baking time will need to be adjusted. A smaller pan may require a longer baking time, while a larger pan may require a shorter one. Watch the cake closely and use a wooden skewer to test for doneness.