Because this easy dessert recipe uses canned peaches, this deliciously layered Peaches and Cream Cake can be made any time of year!
This old fashioned Peaches and Cream Cake is like two desserts in one. When served warm, it tastes like a peach cobbler-infused cheese Danish. And when served cold, it resembles a scrumptious peach-layered cheesecake.
With two distinct layers (vanilla pudding cake base, topped with a peach and cream cheese mixture), this cake is sweet and creamy, with just the right amount of decadence.
A dusting of cinnamon and sugar on top provides added crunch and flavor with each scrumptious bite. Top it with Easy Homemade Whipped Cream for the ultimate dessert.
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👪Why you'll love it
| Easy- Canned peaches make the prep so easy, and some of the syrup is used in the cream cheese layer for some added peachy flavor. Moist- The vanilla pudding makes the simple cake layer extra moist and flavorful. Uses basic pantry staples- The ingredients are fairly basic--and you probably have most of them already on hand. Always a crowd pleaser- Versions of this layered peaches and cream cheese cake recipe have been circulating for decades, which is a testament to how delicious it is. This recipe always gets raves at parties and socials. |
If you're a peach lover like me, you'll also enjoy Peach Upside-Down Cake!
🥘Ingredients
See recipe card for measurements
For the pudding cake base:
- flour
- baking powder & salt
- vanilla pudding- use cook and serve; not instant
- butter
- egg
- milk
For the peach and cream cheese layer:
- sliced peaches in light syrup- no need for heavy syrup in this recipe
- cream cheese- soften to room temperature for best results
- sugar
- peach syrup (reserved from can)
For the topping:
- cinnamon & sugar- for a sweet and warm spice accent
🔪Instructions
- In a medium mixing bowl, add the flour, baking powder, vanilla pudding, salt, melted butter, egg and milk.
- Using a hand mixer, beat on medium speed for 2 minutes. Then pour the mixture into the lightly greased pie dish.
- Open the can of peaches. Reserve 3 tablespoons of syrup for the cheese layer; drain the peaches in a colander.
- Arrange the sliced peaches over the pudding cake base.
- In a small bowl, add the softened cream cheese, ½ cup sugar and the 3 tablespoons of reserved peach syrup. Use a hand mixer to blend these ingredients until smooth.
- Pour the cheese mixture over the peaches. Use a spoon or spatula to evenly distribute.
- Sprinkle 1 tablespoon of sugar and ½ teaspoon of cinnamon on top.
- Bake in a preheated 350 degree oven for 30-35 minutes. Let cool 5-10 minutes before serving.
Hint: Halve peach slices while they drain in the colander to make it easier to arrange them over the cake batter.
🍽Equipment
- 9 inch pie plate (lightly greased)
- microwaveable safe dish
- medium mixing bowl
- hand mixer
- can opener
- colander
- small mixing bowl
- spatula
- mixing spoons
- measuring cups
- measuring spoons
🍶Storage
Cover pie plate tightly with aluminum foil or store in an airtight container. Refrigerate and enjoy within 3 days.
💭Top tip
When mixing the cake batter, don't overmix and use a timer. Beating beyond the recommended time affects the cake's consistency and causes it to be chewy because of the egg and pudding.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Peaches and Cream Cake:
📋Recipe
Peaches and Cream Cake
Ingredients
Pudding Cake Base:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 box (3 oz.) vanilla pudding NOT instant
- 3 tablespoon butter melted
- 1 egg
- ½ cup milk
Peach and Cream Cheese Layer:
- 1 can (29 oz.) sliced peaches in light syrup reserve 3 tablespoons of syrup for the cheese layer
- 8 ounces (1 bar) cream cheese, softened to room temperature Philadelphia brand recommended
- ½ cup sugar
- 3 tablespoon peach syrup reserved from can
Topping:
- 1 tablespoon sugar
- ½ teaspoon cinnamon
Instructions
- Before starting:
- Preheat your oven to 350 degrees.
- Melt the butter in a microwaveable safe dish.
- Soften the cream cheese on your counter while you work on the below steps.
- In a medium mixing bowl, add flour, baking powder, vanilla pudding, salt, melted butter, egg and milk.
- Using a hand mixer, beat at medium speed for 2 minutes. Do NOT overbeat.
- Pour mixture into a lightly greased, 9-inch pie dish. Set aside.
- After opening the can of peaches, reserve 3 tablespoons of syrup. Then drain the peaches into a colander.
- Arrange peaches over pudding cake base. Set aside.
- In a small mixing bowl, add softened cream cheese, ½ cup sugar and 3 tablespoons reserved peach syrup. Using a hand mixer, blend until smooth.
- Pour the cheese mixture over the peaches. Use a spoon or spatula to evenly distribute.
- Sprinkle 1 tablespoon sugar and ½ teaspoon cinnamon on top.
- Bake in a preheated 350 degree oven for 30-35 minutes. Let stand 5-10 minutes before serving.
- Store in airtight container and refrigerate. Enjoy within 3 days.
Barbara K. says
This recipe has my mouth watering. It sounds so easy and makes its own crust!
Kitchen Ready Betty says
Thanks! It is easy! You'll love it!
Liz M. says
This was all the rage at my last social. Everyone loved the peaches and cream cheese layer.
Kitchen Ready Betty says
The peaches and cream cheese really go well together--especially with the cinnamon and sugar on top!