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Close up shot of peach cake topped with a scoop of vanilla ice cream
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5 from 1 vote

Cinnamon Streusel Peach Cake

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.
Course Breakfast, Dessert
Cuisine American
Keyword Cake Mix Recipe, coffee cake recipe, peach cake
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 - 18 slices
Calories 264.5kcal
Author Blair Lonergan

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1/18 of the cake | Calories: 264.5kcal | Carbohydrates: 47.8g | Protein: 2.2g | Fat: 10.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 5.7g | Cholesterol: 20.7mg | Sodium: 203.7mg | Potassium: 118.6mg | Fiber: 0.7g | Sugar: 31.2g