This 2-ingredient peach cake is as delicious as it is easy to make. Although it only has two ingredients, it explodes with flavor with every bite.
If you’ve tried my 2-ingredient apple cake or my decadent 2-ingredient cherry chocolate cake, you know I like easy recipes. But a lot of flavor is essential in my world.
I figure if I’m going to consume calories, they’d better taste good. After all, I’ll have to take an extra walk or two later. But it is so worth it!
I timed this recipe so my husband could take most of it to his men’s Bible study group. That’s because if it stayed in the house, I’d eat it all.
2-Ingredient Peach Cake Ingredients
As the name implies, you only need two ingredients to make this delicious dessert. Basically, it’s just yellow cake mix and peach pie filling.
You can serve it without anything on top, or you can add some whipped cream. Another thing you can do is frost it with your favorite frosting.
I used a combination of vanilla frosting and peach preserves. So my version—at least this time—is very … well, very peachy.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
How to Make a 2-Ingredient Peach Cake
Since I wanted this cake to be thin, I used my 9”x13” pan. If you read my other recipes, you’ll know that I have used a smaller pan in the past. That made the cake very thick.
After preheating the oven, I sprayed my pan with nonstick cooking spray. Then I set about the process of mixing the ingredients—all 2 of them!
In a medium-size mixing bowl, dump the entire package of cake mix. Since the cake has only 2 ingredients you don’t have to worry about the directions on the package.
Next, open the cans of peach pie filling and pour them into the bowl.
Stir to mix the ingredients.
Finally, pour the mixture into the prepared pan. It’s that easy!
Bake the cake until it’s done. After you pull it out of the oven, set it on a baking rack to cool for about 30 minutes.
If you plan to frost it, make sure it’s close to room temperature. Otherwise, the frosting will melt.
Cake Topping
Since I wanted this cake to be very peachy, I mixed some of the preserves into the frosting. Then I frosted the cake.
Then I put the remaining preserves in the microwave for about 30 seconds to soften them up. Afterward, I drizzled the preserves over the cake and smoothed it out with the back of a spoon.
Now your cake is ready to be served! If you like peach desserts, you’ll love this cake!
More Recipes
Everything I make is pretty easy, so you don’t have to have special skills. However, if you make this shrimp and grits dish, everyone will think you’re a brilliant cook.
This baked pecan-crusted fish is another dish that looks and tastes more difficult than it is. You’ll have folks oohing and aahing over this one.
My friend Julie makes this delicious but easy chili cornbread skillet meal. Your family will love this one, for sure!
See this recipe shared at Weekend Potluck, Full Plate Thursday, and Meal Plan Monday.
2-Ingredient Peach Cake
This 2-ingredient peach cake is the perfect dessert or snack.
Ingredients
- 1 box of yellow cake mix
- 2 cans of peach pie filling
Instructions
- Preheat oven to 350 degrees. Spray the inside of a 9”x13” baking pan or casserole dish with nonstick cooking spray.
- In a large bowl, combine both cans of peach pie filling and the cake mix. Stir until well mixed.
- Pour the mixture into the greased baking pan. Spread it out until it is evenly distributed.
- Bake for 35 minutes. Remove it from the oven and let it cool on a baking rack for at least half an hour before cutting it.
Notes
You can top this cake with anything you like. I used a combination of vanilla frosting and peach preserves. Then I poured melted preserves over the top and spread it evenly over the cake.
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 184Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 318mgCarbohydrates 41gFiber 1gSugar 24gProtein 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
I am loving these 2 ingredient cakes. This peach version sounds amazing!
Hi Carlee. The peach cake is my favorite. Although the 2 ingredients for all the cakes are basically the same, I change up the toppings to make them different.
Congratulations!
Your post is featured on the Top Ten Views this week on Full Plate Thursday! Thanks so much for sharing your talent with us, and come back soon!
Miz Helen
Thank you so much, Miz Helen! Its such an honor to be featured on Full Plate Thursday!
Just noticed in the directions it says “cherry pie filling”. So am I to understand this could be made with ANY pie filling? ie Cherry gets you a fabulous cherry cake, apple gets you an amazing apple cake, peach gets you this delicious peach cake, etc?
Thanks. Will definitely be making this!!
Hi Liz! Thank you so much for catching that and calling it to my attention! I just went in and fixed it. And yes, you can make it with any pie filling. If you haven’t seen my cherry chocolate cake yet, please check it out. I also made one with apple pie filling. I like all of them, but I have to admit that this peach cake is my favorite because I love anything that’s peach flavored. Again, thank you for the great catch!
I am looking forward to making this!
Hi Kirsten, I hope you enjoy it! Please let me know what you think!
I’m just curious, is this supposed to be overly moist, almost gooey in the middle. It’s very tasty but we baked it for almost 50 minutes and it didn’t seem to cook all the way through.
Hi Marjorie,
It should be very moist and maybe even a tad gooey, but not too much so. Did you use a 9″x13″ pan? I’ve made the mistake of using a 7″x11″ pan in the past, and it took a bit longer to cook. I hope you at least enjoyed the cake. Another thing to remember is that you don’t have to worry about eating raw eggs with this cake, and the gooeyness is most likely a clump of peach pie filling.
My husband picked up the Apple Carmel pie filling. He could only find 1 can. Will it still be good, but thinner on the yummy part? I’m thinking of using a smaller pan, but you mentioned it’s a BIG, thick cake! Should i just wait for a 2nd can?!?
TIA,
Grammyn2
I’m not sure how it’ll turn out, but I’m one to try anything to find out. You might just discover your new favorite cake! As for the size of the pan, with only one can of pie filling, I think the smaller pan will be fine. If you decide to make it with what you have, please let me know how it turns out.