Peaches and Cream Cake Recipe

I absolutely love how this Peaches and Cream Cake Recipe comes together—it feels like a little slice of summer in every bite. The soft, tender cake paired with juicy peaches and that dreamy cream cheese topping creates a dessert that’s both comforting and refreshing. Whether you’re making it for a casual get-together or a special occasion, this cake never fails to impress.

When I first tried this recipe, I was surprised by how easy it was to pull off such a delightful flavor combo without any complicated steps. You’ll find that the mix of cooked vanilla pudding in the batter adds a subtle richness and moisture that keeps the cake perfectly soft. Trust me, once you make this, it will become your go-to for summer desserts and celebrations.

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Ingredients You’ll Need

All the ingredients in this Peaches and Cream Cake Recipe work in harmony to provide the perfect balance of moisture, sweetness, and creaminess. Choosing good-quality canned peaches and cream cheese will elevate your final dish and make the flavors pop.

• Salted butter: Softened butter adds richness and helps create a tender crumb.
• Large egg: Binds the ingredients and adds structure to the cake.
• 2% milk: Provides moisture without making the batter too heavy.
• All-purpose flour: The foundation of the cake, choose good-quality flour for best results.
• Salt: Balances the sweetness and enhances overall flavor.
• Baking powder: Gives the cake its gentle rise and fluffiness.
• Non-instant vanilla pudding mix (cook and serve): This is the secret ingredient that keeps the cake moist and adds subtle vanilla flavor.
• Canned sliced peaches: Make sure to drain and pat dry to avoid excess moisture, which could make the cake soggy.
• Cream cheese: Softened for easy mixing, it creates that luscious creamy topping.
• Granulated sugar: Sweetens both the cream topping and the cinnamon sugar finish.
• Reserved peach juice: Adds natural peach flavor into the cream cheese topping.
• Cinnamon: Sprinkled on top for a warm, cozy finish.

Variations

I like to switch things up a bit depending on what I have on hand or the season—this recipe lends itself nicely to customizing, so don’t be shy to experiment and make it your own.

• Fresh Peaches Variation: When peaches are in season, try using fresh peeled and sliced peaches instead of canned. It gives an extra burst of flavor and brightness.
• Gluten-Free Option: I swapped the all-purpose flour with a 1-to-1 gluten-free baking blend once and it turned out just as tender!
• Spiced Twist: Add a pinch of nutmeg or ginger to the cake batter for an extra layer of warmth, which I love during fall.
• Dairy-Free Version: Use dairy-free cream cheese and milk alternatives to accommodate dietary restrictions, and the cake still turns out fantastic.

How to Make Peaches and Cream Cake Recipe

Step 1: Prep Your Pan and Batter

Start by preheating your oven to 350°F and greasing a 10-inch springform pan—this makes removing the cake so much easier later on. Using a stand mixer or hand mixer, beat together softened butter, egg, and milk on medium speed until smooth and creamy. This usually takes about 1 to 2 minutes and sets a nice, fluffy base for your cake.

Step 2: Add Dry Ingredients and Mix

Next, sift together the flour, salt, baking powder, and the cook-and-serve vanilla pudding mix. Gradually add these to your wet ingredients and beat on medium speed for about 2 minutes. This ensures everything is fully combined and your batter has a lovely smooth texture. Don’t overmix here—you want it just incorporated to keep the cake tender.

Step 3: Start Baking the Cake Base

Pour your batter into the prepared springform pan and pop it into the oven for 10 minutes. This short initial bake helps set the cake base just enough to hold the toppings later, but don’t worry, it will finish baking with all the luscious peaches and cream on top.

Step 4: Make the Cream Cheese Topping

While the cake base is baking, whip up the cream cheese topping. Beat softened cream cheese, granulated sugar, and 3 tablespoons of reserved peach juice until the mixture is light and fluffy—usually around 2 minutes. This topping adds a wonderful creamy texture and tangy sweetness that pairs beautifully with the peaches.

Step 5: Assemble and Finish Baking

When the cake base comes out of the oven, evenly sprinkle the drained and patted-dry chopped peaches on top. Next, dollop the cream cheese mixture over the peaches and gently spread it out to the edges, covering them nicely. Mix together the granulated sugar and cinnamon, then sprinkle this cinnamon sugar right over the cream topping for a warm, sweet finish.

Return the pan to the oven and bake for another 30 to 35 minutes, or until the top turns a gorgeous golden brown. Let it cool completely before unmolding and slicing—it’s worth the wait for that perfect texture and flavor.

How to Serve Peaches and Cream Cake Recipe

Garnishes

I like to garnish my slices with a few fresh mint leaves or a light dusting of powdered sugar—it adds a little pop of color and freshness that elevates the look. Sometimes, a drizzle of honey or a spoonful of whipped cream complements the creamy topping perfectly, especially for a special occasion.

Side Dishes

When serving this Peaches and Cream Cake, I often pair it with a scoop of vanilla ice cream or a cup of hot coffee for a comforting contrast. A simple green salad with citrus dressing also works well if you want something light to balance the richness of the dessert.

Creative Ways to Present

For birthdays or holidays, I’ve layered this cake in a trifle dish with whipped cream and extra peaches for a stunning presentation that guests love. And if you want an easy single-serve treat, bake the batter in mini springform pans or Ramekins—perfect for sharing one-on-one or giving as sweet gifts!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover slices wrapped tightly in plastic wrap or in an airtight container in the refrigerator. The cake stays moist and fresh for up to 3 days, and the cream cheese topping stays nice without drying out, which is wonderful for enjoying later.

Freezing

Freezing this cake is definitely possible—I recommend slicing it first, then wrapping each piece in plastic wrap and placing them in a freezer bag. When I did this, thawing overnight in the fridge worked best to keep the delicate texture intact without any sogginess.

Reheating

If you want to serve warm slices, I gently reheat pieces in the microwave for about 15 seconds or in a low oven (around 300°F) wrapped with foil to prevent drying. This warms the cake and softens the cream cheese topping just enough without melting it completely.

FAQs

Final Thoughts

I can’t recommend this Peaches and Cream Cake Recipe enough—it’s one of those desserts that feels like a warm hug and a sweet treat all at once. It’s easy enough for a weeknight baking project but special enough for guests. I hope you enjoy making it as much as I do because sharing this cake always brings happy smiles around my table.

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