Peaches and Cream Cake

Because this easy recipe uses canned peaches, this delicious 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, this tasty cake is like eating a peach cobbler-infused cheese danish. And when served cold, it tastes like 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.

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!

Peaches and Cream Cake Ingredients

For the pudding cake base:

• 3/4 cup flour
• 1 teaspoon baking powder
• 1 box (3 oz.) vanilla pudding (NOT instant)
• 1/4 teaspoon salt
• 3 tablespoons butter, melted
• 1 egg
• 1/2 cup milk

For the peach and cream cheese layer:

• 1 (29 oz.) can sliced peaches in light syrup (reserve 3 T. syrup)
• 1 bar (8 oz.) cream cheese, softened (Philadelphia brand recommended)
• 1/2 cup sugar
• 3 tablespoons peach syrup (reserved from can)

For the topping:

• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

How to Make Peaches and Cream Cake

Click here for a list of equipment used in this recipe.

• 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

Getting Started

• Preheat your oven to 350 degrees.
• Melt the butter in a microwaveable safe dish so it’s ready to go!
• Soften the cream cheese on your counter while you work on the below steps.

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. (Do NOT overbeat!)

Then pour the mixture into the lightly greased pie dish.

Open the can of peaches. Reserve 3 tablespoons of syrup for the cheese layer; then drain the peaches in a colander.

Kitchen Ready Betty tip: While the peaches are draining, cut some of the slices in half. (This makes them easier to arrange evenly over the pudding cake base.)

Then arrange the sliced peaches over the pudding cake base.

In a small bowl, add the softened cream cheese, 1/2 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 1/2 teaspoon of cinnamon on top.

Bake in a preheated 350 degree oven for 30-35 minutes. Let cool 5-10 minutes before serving.

Enjoy Peaches and Cream Cake warm for that wonderful peach cobbler-infused cheese danish experience!

Then enjoy it chilled the next day for that addictive peach-layered cheesecake experience!

Which version will your family like more???

Storing Peaches and Cream Cake

Store in an airtight container. Refrigerate and enjoy within 3 days.

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