Yield: 20 servings
Peach Sheet Cake
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
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.
Ingredients
For the Cake
- 1 yellow cake mix (15 ounce package)
- 1 can (15 ounce) sliced peaches in juices (DO NOT DRAIN)
- 3 large eggs
- ½ cup vegetable oil
For the Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F and spray a 9x13 cake pan with baking spray.
- In a large mixing bowl, combine the cake mix, canned peaches with the juice, eggs, and vegetable oil. Mix until well blended.
- Pour the cake batter into the prepared cake pan and bake in the oven for 35 minutes. Remove from the oven and let the cake cool before adding the whipped topping.
- Make the whipped topping. Add whipping cream, vanilla, and sugar into a medium-sized bowl and use a hand mixer (or electric mixer) to whip the cream for 2-3 minutes or until stiff peaks form.
- Spread whipped cream on the cake and serve.
Notes
- If desired, reserve a few of the peaches to slice and place on top of the cake as garnish. Or open up a second can for garnishing the cake.
- We prefer using sliced peaches in juices for a lower calorie option. If preferred you can also use peaches in syrup.
- Store cake in refrigerator for up to 5 days, or freeze in airtight container for up to 2 months.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 218Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 212mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.