Peach Sheet Cake is simple to make, super moist and brimming with peaches and cream flavor! We combine a yellow cake mix with canned peaches and a dreamy whipped topping in this easy sheet cake recipe.
If you love topping your peach dumplings and peach cobbler with whipped cream, you’re going to fall in love with our peach cake recipe!
Why This Peach Cake is Best
Making a cake in a 13×9 should always be easy. We used our favorite pineapple cake to make today’s peach version.
- Easy as can be. You only need a handful of ingredients to whip up this delicious peach sheet cake.
- Homemade whipped cream. The perfect topping for a “peaches and cream” flavor!
- Dense, yet moist and soft. It stays moist even several days after baking!
So easy to make this sweet treat. Try our pineapple cupcakes next for a low calorie dessert.
One of the other reasons I love this peach cake? It’s made with ingredients I nearly always have on hand in my pantry and fridge.
- Yellow cake mix – You can use any brand. The dry mix goes right into the batter.
- Canned peach slices – Don’t drain the juice! Just open the can and dump the whole contents in with the cake mix.
- Eggs and vegetable oil – Provide moisture, flavor and binding for the cake.
- Heavy cream – For making your own homemade whipped cream topping. You could also use Cool whip or our homemade cool whip.
- Powdered sugar – For sweetening the whipped cream.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Tips and Tricks
Making amazing peach sheet cake isn’t rocket science. Mix up the batter, bake, cool and top with your whipped cream!
Here are my suggestions for getting the best possible results every time.
- Spray your pan with baking spray. The last thing you want is to pull a fabulous peach cake out of the oven only to find it’s completely stuck to the pan!
- Let the cake cool BEFORE you add the topping. The whipped cream will melt and become drippy if it’s added to warm cake.
- Save a few peach slices to serve on top of the “frosted” cake. Or open up a second can of peaches to use as a topping.
- Store the cake chilled in the refrigerator. Our peach sheet cake is best enjoyed within 5 days.
- Frosting: Vanilla frosting would be delicious too. Or our easy sour cream frosting for a little tang!
Yes, peaches in syrup taste amazing in this sheet cake. We opted to use peaches in juice to reduce the calorie content a bit, but the peaches in syrup are a great option.
As delicious as fresh peaches are to eat, they do not work well in cake recipes like this one. The juice in the canned peaches is essential for creating that super moist consistency and juicy flavor. Save the fresh sliced peaches for snacking and use the canned variety to make peach sheet cake!
Yes, you can freeze this peach cake. Transfer slices of cake to freezer bags or another airtight container. Keep frozen for up to 2 months.
Yes and yes. Nothing quite beats the flavor of fresh whipped cream made from scratch, but just about any whipped topping could be used in a pinch!
More Easy Dessert Recipes
- Applesauce Cake
- Easy Chocolate Cake
- Cheesecake Recipe
- White Cake Recipe
- Pineapple Upside Down Cake
- Tres Leches Cake
Take a break from the same old peach recipes and give this easy Peach Sheet Cake a try!
Can I use a 29oz can for more fruit