This simple peach cake uses a convenient cake mix to create a moist dessert with a fruity flavor. It is an efficient option for gatherings or quick cravings. The addition of cream cheese frosting adds a rich, creamy finish to the sweet fruit base.
List of ingredients
- 4 oz cream cheese, softened – provides the creamy base for the frosting.
- 1 cup powdered sugar – sweetens the icing.
- 1 tsp vanilla extract – adds a fragrant aromatic note.
- 4 tbsp butter, softened – creates a smooth texture in the frosting.
- 1/2 cup vegetable oil – ensures the cake remains moist.
- 3 eggs – provides structure and lift to the batter.
- 15 oz can sliced peaches, do not drain – provides moisture and peach flavor.
- 1 box yellow cake mix – serves as the primary cake base.
step-by-step instructions
- Prepare the Pan: Preheat your oven to 350°F and coat a bundt cake pan with baking spray to prevent sticking.
- Mix the Batter: In a large bowl, combine the yellow cake mix, the canned peaches with their juice, eggs, and vegetable oil.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 5-10 minutes. Run a butter knife around the edges and center to loosen it, then carefully invert it onto a cooling rack.
- Prepare the Frosting: Use a stand or hand mixer to blend softened butter, vanilla, and cream cheese on medium speed for about 2 minutes until smooth.
- Add Sugar: Set the mixer to low speed and gradually add powdered sugar until fully incorporated.
- Whip the Frosting: Switch to high speed and beat the mixture until it becomes light and fluffy.
- Adjust Consistency: If the frosting is too thick, stir in 1 to 2 tablespoons of milk to reach the desired consistency.
- Finish the Cake: Ensure the cake is completely cool, then drizzle the icing over the top, allowing it to run down the sides.
Essential Baking Techniques
Using Non-Stick Baking Spray
Apply a generous layer of baking spray to every corner of the bundt pan. Pay close attention to the center tube and the curved edges where the cake is most likely to stick. This ensures a clean release after baking.
Checking for Internal Doneness
Insert a wooden toothpick or a thin skewer into the deepest part of the cake. The cake is done when the toothpick comes out clean or with a few moist crumbs. Avoid overbaking to prevent the edges from drying out.
Managing the Pan Release
Allowing the cake to rest for exactly 10 minutes helps the structure set. Using a thin knife to trace the outer and inner perimeter creates a gap between the cake and the metal. This reduces the risk of the cake breaking during inversion.
Ensuring Room Temperature Ingredients
Softened butter and cream cheese are critical for a smooth frosting. If they are too cold, the icing will be lumpy and difficult to spread. You can leave them on the counter for two hours or microwave them in 5-second intervals.
Ingredient Modifications
Substituting Fresh Peaches for Canned
If using fresh peaches, peel and slice them into small pieces. Since you lose the syrup from the can, add 1/4 cup of water or peach juice to the batter. This maintains the correct moisture balance required by the cake mix.
Alternative Cake Mix Flavors
While yellow cake mix is standard, white cake mix provides a cleaner, more neutral flavor. Spice cake mix can also be used for a warmer, cinnamon-forward taste. Both options pair well with the sweetness of the peaches.
Oil Alternatives for Moisture
Melted coconut oil can be used as a substitute for vegetable oil. This adds a very subtle coconut scent that complements the peach flavor. Ensure the oil is melted but not hot when mixing it with the eggs.
Using Different Cream Cheese Types
Full-fat brick cream cheese provides the best stability for the frosting. Low-fat versions may result in a thinner consistency that slides off the cake. If using low-fat, reduce the amount of milk added during the final step.
Serving and Presentation
Pairing With Vanilla Ice Cream
Serve a warm slice of cake with a scoop of high-quality vanilla bean ice cream. The cold cream melts into the warm cake, creating a rich sauce. This is the most traditional way to serve this dessert.
Adding Fresh Berry Garnishes
Place fresh raspberries or blueberries around the base of the cake for visual contrast. The acidity of the berries cuts through the sweetness of the cream cheese frosting. This makes the dish look more professional for guests.
Serving at Room Temperature
For the best flavor profile, serve the cake at room temperature. This allows the butter in the cake and frosting to soften, enhancing the overall mouthfeel. If refrigerated, let the cake sit out for 30 minutes before slicing.
Storage and Preservation
Room Temperature Storage
Keep the cake in an airtight container or under a cake dome. It will stay fresh for about two days at room temperature. Keep it away from direct sunlight to prevent the frosting from melting.
Refrigerator Storage
Due to the cream cheese in the frosting, refrigeration is recommended for longer storage. Store the cake in a sealed container for up to five days. This prevents the cake from absorbing other odors from the fridge.
Freezing Slices for Later
Slice the cake before freezing to make reheating easier. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to three months without losing quality.
Reheating Instructions
Microwave Reheating Method
Place a single slice on a microwave-safe plate. Heat on medium power for 15 to 20 seconds. Be careful not to overheat, as the cream cheese frosting can melt and run off the cake.
Oven Reheating Method
Preheat the oven to 300°F. Wrap the slice in aluminum foil to protect the frosting. Heat for 5 to 8 minutes until the center of the cake is warm.
Troubleshooting Common Issues
Preventing a Sunken Center
Avoid opening the oven door too frequently during the first 30 minutes of baking. Sudden temperature drops can cause the cake to collapse. Ensure your baking powder in the mix is not expired.
Fixing Runny Frosting
If the frosting is too thin, chill it in the refrigerator for 15 to 30 minutes. Stir it again after chilling to restore the fluffy texture. Avoid adding too much milk at the beginning.
Resolving Grainy Icing
Grainy frosting usually occurs when the butter and cream cheese were not softened enough. Beat the mixture on high speed for an additional 2 minutes. If the grains persist, you can briefly warm the frosting in the microwave.
Managing Overbaked Edges
If the edges are browning too quickly, tent the pan with aluminum foil. This reflects heat away from the top and sides. Continue baking until the center is set.
Frequently Asked Questions
Can I use a 9×13 inch pan instead of a bundt pan?
Yes, you can use a rectangular pan. The baking time may decrease to 30-35 minutes, so check for doneness earlier using the toothpick method.
Should I drain the peaches before adding them?
No, do not drain the peaches. The syrup in the can provides the necessary liquid and extra flavor to ensure the cake remains moist.
Can I make this cake without eggs?
You can replace each egg with a commercial egg replacer or 1/4 cup of unsweetened applesauce. Note that this may slightly change the texture and lift of the cake.
How do I stop the frosting from melting on a warm cake?
Wait until the cake is completely cool to the touch before applying the frosting. If the cake is even slightly warm, the butter and cream cheese will liquefy and slide off.
Can I use a different kind of cake mix?
Yellow cake mix is recommended, but white or butter-flavored mixes also work well. Avoid using chocolate or red velvet mixes as they clash with the peach flavor.
Is it possible to add cinnamon to the batter?
Yes, adding half a teaspoon of ground cinnamon to the dry mix enhances the flavor of the peaches. It adds a warm note that complements the yellow cake base.
What is the best way to slice a bundt cake?
Use a long, serrated knife to cut thin wedges. Start from the center and cut outward to maintain the shape of the slice.
Can I use frozen peaches instead of canned?
Yes, but thaw them completely first. Since frozen peaches don’t have syrup, add 1/2 cup of peach juice or water to the batter to maintain moisture.
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Quick Peach Cake With Box Mix
- Total Time: 55 minutes
- Yield: 20 servings
- Diet: General
Description
This easy peach cake combines the convenience of cake mix with the sweet, juicy flavor of peaches. Perfect for any occasion, it’s a quick and delightful dessert that delivers a moist, tender cake with a hint of cinnamon warmth.
Ingredients
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 tbsp butter, softened
- ½ cup vegetable oil
- 3 eggs
- 15 oz can sliced peaches, with juice
- 1 box yellow cake mix
Instructions
- Preheat: Preheat your oven to 350°F and coat a bundt cake pan with baking spray.
- Mix Cake Batter: In a large bowl, mix together the cake mix, canned peaches with their juice, eggs, and vegetable oil.
- Bake: Pour the batter into the prepared bundt pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 5-10 minutes, run a butter knife around the edges to loosen, then invert onto a cooling rack to cool completely.
- Mix Frosting: Blend the butter, vanilla, and cream cheese on medium speed until smooth and creamy.
- Add Sugar: Gradually add powdered sugar on low speed until fully combined, then beat on high until light and fluffy.
- Finish: Drizzle the icing over the cooled cake.
Notes
You might need to soften the frosting in the microwave for 5 seconds to make it pourable; be cautious not to overheat it.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 223 kcal
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 65 mg