Peach Sheet Cake Recipe – Shugary Sweets

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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.

If you love topping your peach dumplings and peach cobbler with whipped cream, you’re going to fall in love with our peach cake recipe!

Why This Peach Cake is Best

Making a cake in a 13×9 should always be easy. We used our favorite pineapple cake to make today’s peach version.

Easy as can be. You only need a handful of ingredients to whip up this delicious peach sheet cake.
Homemade whipped cream. The perfect topping for a “peaches and cream” flavor!
Dense, yet moist and soft. It stays moist even several days after baking!

So easy to make this sweet treat. Try our pineapple cupcakes next for a low calorie dessert.

Ingredient Notes

One of the other reasons I love this peach cake? It’s made with ingredients I nearly always have on hand in my pantry and fridge.

Yellow cake mix – You can use any brand. The dry mix goes right into the batter.
Canned peach slices – Don’t drain the juice! Just open the can and dump the whole contents in with the cake mix.
Eggs and vegetable oil – Provide moisture, flavor and binding for the cake.
Heavy cream – For making your own homemade whipped cream topping. You could also use Cool whip or our homemade cool whip.
Powdered sugar – For sweetening the whipped cream.

PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

Tips and Tricks

Making amazing peach sheet cake isn’t rocket science. Mix up the batter, bake, cool and top with your whipped cream!

Here are my suggestions for getting the best possible results every time.

Spray your pan with baking spray. The last thing you want is to pull a fabulous peach cake out of the oven only to find it’s completely stuck to the pan!
Let the cake cool BEFORE you add the topping. The whipped cream will melt and become drippy if it’s added to warm cake.
Save a few peach slices to serve on top of the “frosted” cake. Or open up a second can of peaches to use as a topping.
Store the cake chilled in the refrigerator. Our peach sheet cake is best enjoyed within 5 days.
Frosting: Vanilla frosting would be delicious too. Or our easy sour cream frosting for a little tang!

Recipe FAQs

Can I use peaches in syrup instead?

Yes, peaches in syrup taste amazing in this sheet cake. We opted to use peaches in juice to reduce the calorie content a bit, but the peaches in syrup are a great option.

Will fresh peaches work?

As delicious as fresh peaches are to eat, they do not work well in cake recipes like this one. The juice in the canned peaches is essential for creating that super moist consistency and juicy flavor. Save the fresh sliced peaches for snacking and use the canned variety to make peach sheet cake!

Can I freeze peach sheet cake?

Yes, you can freeze this peach cake. Transfer slices of cake to freezer bags or another airtight container. Keep frozen for up to 2 months.

Can I top the cake with store bought whipped cream? What about Cool Whip?

Yes and yes. Nothing quite beats the flavor of fresh whipped cream made from scratch, but just about any whipped topping could be used in a pinch!

More Easy Dessert Recipes

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 9×13 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:

Serving Size:

Amount Per Serving:

Calories: 218Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 212mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g