Why You’ll Love 2-Ingredient Peach Cake Recipe
This recipe is incredibly simple, making it perfect for beginner bakers or anyone short on time. With only two ingredients, there’s no need for measuring multiple items or complicated steps. The peach pie filling adds natural sweetness, moisture, and bursts of fruity flavor throughout the cake. It’s versatile enough to serve warm with ice cream or chilled as a snack. Plus, it’s budget-friendly and made from pantry staples you may already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box yellow cake mix
1 (21 oz) can peach pie filling
Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix and peach pie filling. Stir until fully incorporated. The batter will be thick, and some peach chunks will remain, which adds great texture to the finished cake.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before serving. Enjoy it warm on its own or topped with whipped cream or vanilla ice cream.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Calories: Approximately 220 kcal per serving
Servings: 9 to 12 servings
Variations
Swap the yellow cake mix for white cake mix for a lighter flavor.
Add a teaspoon of cinnamon or nutmeg for a warm spice twist.
Stir in a half cup of chopped pecans or walnuts for added crunch.
Use a spice cake mix for a richer, deeper flavor profile.
Mix in a teaspoon of vanilla extract to enhance the sweetness.
Top with brown sugar before baking for a slightly caramelized finish.
Storage/Reheating
Store leftover peach cake covered at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 5 days.
To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 3 months.
To reheat, microwave a slice for 15 to 20 seconds until warm. If reheating from frozen, thaw overnight in the refrigerator before warming.
FAQs
Can I use fresh peaches instead of canned pie filling?
This recipe works best with peach pie filling because it contains added sweetness and thickened syrup. If using fresh peaches, you’ll need to cook them with sugar and a thickener first.
Can I use a different cake mix flavor?
Yes, white, spice, or butter cake mix all work well and slightly change the flavor profile.
Do I need to add eggs or oil?
No. The moisture from the peach pie filling replaces the eggs and oil typically required for cake mix.
Can I make this in a smaller pan?
Yes, but the baking time may vary. Keep an eye on it and check for doneness with a toothpick.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
Can I double the recipe?
Yes, you can double the ingredients and bake in a larger pan. Adjust baking time as needed.
Is this cake very sweet?
It has a pleasant sweetness from the cake mix and pie filling, but it’s not overly sugary.
Can I add frosting?
You can, but it’s not necessary. A light glaze or whipped topping works beautifully if you prefer extra sweetness.
Does this cake need to be refrigerated?
It can stay at room temperature for up to 2 days, but refrigeration is recommended for longer storage.
Can I serve this as a breakfast cake?
Yes, it pairs nicely with coffee and can be enjoyed as a sweet breakfast or brunch treat.
Conclusion
This 2-Ingredient Peach Cake proves that delicious desserts don’t have to be complicated. With minimal prep and just two simple ingredients, you can create a moist, fruity cake that’s perfect for any occasion. Whether served warm with ice cream or enjoyed on its own, this easy recipe is sure to become a go-to favorite in your kitchen.
