Easy Peach Cake Using Canned Peaches

Picture this: the sweet aroma of peaches and vanilla wafting through your kitchen, creating pure magic in under an hour. This peach cake using canned peaches delivers everything you crave in a dessert – moist, tender crumb bursting with juicy peach flavor.

Here’s a fun fact: canned peaches were actually invented in 1810, making home baking accessible year-round! This recipe transforms simple pantry staples into bakery-quality results that’ll have your family begging for seconds.

Unlike our popular apple crisp recipe, this cake requires zero peeling or chopping – just open, drain, and bake your way to dessert heaven.

What is Peach Cake Using Canned Peaches?

Ever wondered why we call it “peach cake using canned peaches” instead of just “peach cake”? Well, it’s our way of celebrating convenience without sacrificing flavor! This isn’t your grandmother’s labor-intensive peach cake that required hours of blanching and peeling fresh peaches.

Think of it as the modern baker’s secret weapon – all the peachy goodness with half the work. As they say, “the way to a man’s heart is through his stomach,” and this cake is your express ticket there. Ready to become the hero of your next family gathering?

Why You’ll Love This Peach Cake Using Canned Peaches

The Ultimate Comfort Dessert

This cake delivers that perfect balance of tender, buttery cake with pockets of sweet, syrupy peaches in every bite. The canned peaches caramelize beautifully during baking, creating little bursts of concentrated peach flavor that fresh fruit simply can’t match.

Budget-Friendly Baking

Making this peach cake at home costs about $4 compared to $15-20 for a similar cake from a bakery. Canned peaches are available year-round at consistent prices, unlike fresh peaches that can be expensive and seasonal.

Flavor-Packed Ingredients

The magic happens with simple pantry staples: butter creates richness, vanilla extract adds depth, and a touch of cinnamon complements the peaches perfectly. Unlike our chocolate chip cookie bars that rely on mix-ins, this cake lets the peaches be the star while supporting flavors enhance their natural sweetness.

Ready to create bakery-quality dessert magic in your own kitchen? Let’s dive into this foolproof recipe!

How to Make Peach Cake Using Canned Peaches

Quick Overview

This peach cake combines the convenience of canned fruit with homemade goodness. The recipe features a tender vanilla cake base that perfectly showcases sweet, juicy peaches. What makes this special is the incredibly moist texture and rich peach flavor that develops as the fruit releases its syrup during baking.

Prep Time: 15 minutes
Bake Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Serves: 8-10 people

Key Ingredients for Peach Cake Using Canned Peaches

For the Cake:

2 cups all-purpose flour
1½ cups granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup whole milk
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground cinnamon

For the Peach Layer:

2 cans (15 oz each) sliced peaches in heavy syrup
2 tablespoons cornstarch
1 tablespoon lemon juice
¼ cup brown sugar

For the Topping:

3 tablespoons butter, melted
¼ cup rolled oats
2 tablespoons brown sugar
Pinch of cinnamon

Step-by-Step Instructions

Step 1: Prepare Your Kitchen

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and lightly dust with flour. This prevents sticking and ensures easy removal.

Step 2: Prepare the Peaches

Drain the canned peaches, reserving ½ cup of the syrup. In a medium bowl, gently toss the drained peaches with cornstarch, lemon juice, and brown sugar. The cornstarch helps thicken the fruit juices during baking.

Step 3: Make the Cake Batter

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.

Step 4: Combine Wet and Dry Ingredients

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined – overmixing leads to tough cake. The batter should be smooth but not overworked.

Step 5: Assemble the Cake

Spread half the batter evenly in your prepared baking dish. Layer the prepared peaches over the batter, then dollop the remaining batter on top. Use a knife to gently swirl and spread the top batter.

Step 6: Add the Topping

Mix melted butter, oats, brown sugar, and cinnamon in a small bowl. Sprinkle this crumb topping evenly over the cake for added texture and flavor.

Step 7: Bake to Perfection

Bake for 45-50 minutes, until a toothpick inserted in the cake portion (not through peaches) comes out clean. The top should be golden brown and spring back when lightly touched.

Step 8: Cool and Serve

Let the cake cool in the pan for at least 15 minutes before serving. This allows the fruit juices to settle and makes slicing easier.

What to Serve Peach Cake Using Canned Peaches With

This versatile cake pairs beautifully with various accompaniments:

Creamy Options: Vanilla ice cream, whipped cream, or cream cheese frosting complement the fruity flavors perfectly.

Beverage Pairings: Serve with coffee, black tea, or a glass of cold milk for children. For adults, try it with a dessert wine or peach bellini.

Seasonal Additions: In summer, add fresh berries as garnish. During fall, a drizzle of caramel sauce enhances the warm spices.

Top Tips for Perfecting Peach Cake Using Canned Peaches

Choose Quality Canned Peaches

Select peaches canned in heavy syrup for maximum flavor. Avoid those in light syrup or juice – they lack the concentrated sweetness that makes this cake special.

Don’t Skip the Cornstarch

The cornstarch prevents the cake from becoming soggy by thickening the fruit juices during baking. This creates distinct layers rather than a mushy mixture.

Room Temperature Ingredients

Ensure butter, eggs, and milk are at room temperature for optimal mixing. This creates a smoother batter and more even texture.

Test for Doneness Carefully

Insert your toothpick into the cake portion, not through a peach piece. The fruit will always be moist, so test the actual cake batter for proper doneness.

Substitution Options

Can’t find canned peaches? Try canned pears or apricots. For dietary needs, substitute butter with coconut oil and milk with almond milk – the results are surprisingly delicious.

Storing and Reheating Tips

Short-term Storage: Cover the cooled cake tightly with plastic wrap or store in an airtight container at room temperature for up to 3 days.

Refrigeration: For longer storage, refrigerate for up to 1 week. The cake actually tastes better after a day as flavors meld together.

Freezing Instructions: Wrap individual slices in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Reheating Methods: Warm individual slices in the microwave for 20-30 seconds, or reheat larger portions in a 300°F oven for 10-15 minutes covered with foil.

Frequently Asked Questions

Can I use fresh peaches instead of canned?

Yes, but you’ll need to adjust the recipe. Use 4-5 large ripe peaches, peeled and sliced. Add 2 tablespoons of sugar to compensate for the missing syrup sweetness.

Why is my cake soggy?

This usually happens when peaches aren’t drained properly or cornstarch is omitted. Always drain peaches thoroughly and don’t skip the cornstarch step.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but equally delicious.

How do I know when the cake is done?

The top should be golden brown and spring back when lightly touched. A toothpick inserted in the cake (not fruit) should come out clean or with just a few moist crumbs.

Can I double this recipe?

Yes, but use two separate 9×13 pans rather than one larger pan. The baking time may need to be adjusted slightly.

What’s the best way to serve this cake?

Serve warm or at room temperature. It’s delicious plain, but vanilla ice cream or whipped cream make it extra special.

Nutrition Information

Nutrient	Per Slice (1/10 of cake)
Calories	285
Total Fat	8g
Saturated Fat	5g
Cholesterol	45mg
Sodium	185mg
Total Carbs	52g
Dietary Fiber	2g
Sugars	38g
Protein	4g
Vitamin C	6mg

Nutritional values are approximate and may vary based on specific ingredients used.

Pro Baker Secrets

The Syrup Secret: Save some of the peach syrup to brush on the cake layers before serving. This adds extra moisture and intensifies the peach flavor.

Texture Tip: For an even more tender crumb, substitute ¼ cup of the milk with sour cream or Greek yogurt.

Flavor Boost: Add a teaspoon of almond extract along with the vanilla for a sophisticated bakery-style flavor that complements peaches perfectly.

Make-Ahead Magic: This cake actually improves overnight as the flavors meld. Make it a day ahead for your best results.

This peach cake using canned peaches proves that convenience and deliciousness aren’t mutually exclusive. With pantry-friendly ingredients and foolproof techniques, you’ll create a dessert that rivals any bakery creation. The combination of tender cake, juicy peaches, and that irresistible crumb topping makes this recipe a guaranteed crowd-pleaser that’ll become your go-to dessert for any occasion.