Recipe: Light & Fluffy Peach Cake
August is National Peach Month, and what better way to celebrate than with a Light & Fluffy Peach Cake? (Andrea Mathis / Beautiful Eats & Things)
There’s something about summer that calls for light, fluffy and fruity desserts. Light & Fluffy Peach Cake is a breeze to make, thanks to a little help from a boxed cake mix. And it’s perfect for those days when you want a homemade dessert but don’t have the time to start from scratch.
By using a white cake mix as the base, you’re guaranteed a consistently great texture without the guesswork. The addition of canned peaches, a pantry staple that’s always ready to use, ensures that the cake is moist and packed with the sweet, summery flavor of ripe peaches. Plus, a touch of cinnamon adds warmth and depth to each bite.
Light & Fluffy Peach Cake. (Andrea Mathis / Beautiful Eats & Things)
Since this cake uses whipped cream frosting, it needs to be stored in the refrigerator. This will help it keep longer and not melt or grow bacteria. This will keep in the refrigerator properly covered about four or five days.
Light & Fluffy Peach Cake
Light & Fluffy Peach Cake. (Andrea Mathis / Beautiful Eats & Things)
Click here for a printable version.
Serves: 12
Ingredients
Cake:
- 1 box (14.25-ounce) white cake mix
- ½ cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon cinnamon
- 1 cup diced canned peaches, drained
Frosting:
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1½ teaspoon vanilla
- 1 teaspoon cinnamon; extra for sprinkling
Instructions
- Preheat oven to 350 degrees, spray a 9-by-13-inch cake pan with nonstick cooking spray or line it with parchment paper and set aside.
- In a large bowl, add the cake mix, water, oil, eggs and cinnamon. Stir until combined.
- Fold in your peaches until combined and pour into the prepared pan.
- Bake for about 25-30 minutes or until the center of the cake is set and a toothpick comes out clean.
- Remove from oven and let cool completely.
- Meanwhile, in large bowl, add all your frosting ingredients and beat until stiff peaks form.
- Spread over the cooled cake, sprinkle with cinnamon if desired, slice and serve.
Recipe notes
Nutrition information (1 serving): calories 280, carbohydrates 32 grams, protein 3 grams, fat 16 grams, saturated fat 7 grams, fiber 1 gram, sugar 22 grams, sodium 250 milligrams.
Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.
