Peach Sheet Cake
User Reviews
5
Peach Sheet Cake
Description
This recipe starts with combining the dry cake mix with canned peach slices and juice, eggs, and oil to create a batter that bakes into a tender cake with subtle peach flavor distributed throughout. Baking in a 9x13 sheet pan results in a large, evenly cooked cake with a soft, moist texture. Cooling the cake fully ensures it holds together well when sliced.
The whipped cream topping is prepared by beating heavy cream with vanilla extract and powdered sugar until stiff peaks form, providing a light, fluffy contrast to the tender cake base. This fresh topping adds sweetness without overpowering the natural peach flavor.
Serving this peach sheet cake chilled or at room temperature makes it a refreshing dessert option for warm days or after meals. Garnishing with reserved peach slices adds visual appeal and extra fruit flavor. The cake can be stored refrigerated for up to 5 days or frozen for longer storage.
Ingredients
For the Cake
- 1 box yellow cake mix 15 ounce
- 1 can peach 15 ounce, sliced in juices (DO NOT DRAIN
- 3 egg large
- 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
- Reserve some sliced peaches for garnishing the cake, or use an additional can for more topping.
- Sliced peaches in juice create a lower calorie option compared to peaches in syrup.
- Store the cake refrigerated for up to 5 days to maintain freshness.
- The cake can be frozen in an airtight container for up to 2 months without quality loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 41mg | 14% |
| Sodium | 212mg | 9% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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