There’s no better way to enjoy sweet, ripe, and juicy peaches than in this easy Cinnamon Streusel Peach Cake! It’s perfect for breakfast, brunch, snack, or dessert and it comes together in just minutes (thanks to some help from a boxed cake mix)! But beware -- this sweet treat disappears fast!
About 12 years ago, my husband and I moved into a 100-year-old farmhouse in rural Central Virginia. At the base of the Blue Ridge Mountains, we are surrounded by gorgeous farms and plenty of fresh produce. And while we often take advantage of the Farmer’s Market and the various farm stands nearby, there is nothing quite like harvesting fruits and vegetables from your very own garden or orchard.
Each summer, we have baskets and baskets full of juicy peaches, which means that I stay busy finding a variety of ways to enjoy the goodies. I have made freezer jam, salads, overnight oats, and CAKE!
How to Make Peach Cake:
I started with a box of cake mix, because I’m always in a hurry and I love to take advantage of short cuts. But by adding some fresh peaches to the mix, as well as two layers of cinnamon-sugar streusel, you can trick anyone into thinking that this is made from scratch! Shhh…your secret is safe with me!
First, let's start with the peach cake filling and topping: a decadent cinnamon streusel. In a small bowl, combine the following ingredients:
- Brown sugar
Next, prepare the cake batter by combining the following ingredients with an electric mixer:
- A box of yellow cake mix
- Diced peaches
- Water or apple juice
Spread half of the batter in a 9 x 13 inch baking dish, sprinkle with half of the streusel, and then repeat the layers once more.
Bake the cake in a 350 degree F oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pan, then slice and serve!
How to Serve Peach Cake:
This treat is so versatile that we find excuses to enjoy it with coffee (and milk) for breakfast, with some iced tea as a mid-afternoon snack, and of course…with vanilla ice cream for dessert! It’s absolutely heaven on a plate, and it is perfect for the season.
Cook's Tips and Recipe Variations:
- If you can find peach nectar or a peach juice in your local grocery store, that would be a great substitute for the water or apple juice in the cake batter. More peach flavor!
- Substitute chopped almonds or chopped walnuts for the pecans.
- Use frozen peaches instead of fresh peaches, but make sure that you thaw the frozen peaches before adding them to your cake batter.
- Make the cake with canned peaches instead of fresh peaches. Just drain the peaches really well before adding them to the cake batter. Bonus tip -- use the peach juice that your canned peaches are packed in as the liquid for your cake batter (instead of water or apple juice).
- This cake will last at room temperature for about 2 days. To keep it fresh even longer, you can freeze the peach cake. Wrap it tightly and store in the freezer for up to 3 months.
More easy peach recipes that you might enjoy:
- Healthy Blueberry Peach Cobbler
- Peaches and Cream Smoothie
- One Skillet Peach Glazed Chicken
- Peach Cobbler Overnight Oatmeal
Cinnamon Streusel Peach Cake
For the Cake:
- 1 (15.25 oz) box yellow cake mix
- ½ cup canola oil or vegetable oil
- 1 cup peeled diced peaches (I used fresh peaches, but you could also use frozen fruit. Just make sure that the frozen peaches are completely thawed before adding them to the recipe)
- 2 eggs
- 1 cup water or apple juice
For the Cinnamon Streusel:
- 1 ½ cups brown sugar
- ½ cup chopped pecans
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- Optional, for serving: whipped cream or vanilla ice cream
- Preheat oven to 350 degrees F.
- Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a small bowl, mix all of the streusel ingredients until completely combined. Set aside.
- Using an electric mixer on medium-high speed, blend cake mix, oil, peaches, eggs and water for 2 minutes.
- Pour half of the batter into the prepared baking dish. Sprinkle with half of the streusel.
- Pour the rest of the batter into the dish and top with remaining streusel.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in pan slightly before serving.
This recipe was originally published in July, 2015. It was updated in July, 2019.