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Easy 2-Ingredient Peach Cake

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.

Delicious and Easy-to-Make Peach Cake

Slice of peach cake on a plate beside the cake

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 don’t mind working hard in the kitchen, but if there’s a shortcut (or 2), I’ll find it.

As I already mentioned food has be delicious for me to make it a second time.

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 for this peach cake!

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.

Yellow baking mix and pie filling

Yes, I realize that both of those ingredients has other ingredients in them. But look on the package of anything, and you’ll see that most packaged food has a list of more than one item.

As for this peach cake, it’s delicious and so easy to make you might feel guilty that you didn’t have to work all day for the results.

You can serve it without anything on top, or you can add some whipped cream. That would be super easy.

Another thing you can do is frost it with your favorite frosting.

Vanilla frosting and peach preserves

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, which is also good.

Slice of 2-ingredient peach cake beside a cake pan and spatula

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.

Baking mix in a bowl

Next, open the cans of peach pie filling and pour them into the bowl.

Peach pie filling in the bowl with cake mix

Stir to mix the ingredients.

Cake mix and peach pie filling mixed in a bowl

Finally, pour the mixture into the prepared pan. It’s that easy!

Batter in a baking pan

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.

Baked peach cake in a pan

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.

Cake with vanilla and peach frosting

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.

Peach preserves on top of a frosted peach cake

Now your cake is ready to be served! If you like peach desserts, you’ll love this cake!

Slice of frosted peach cake beside the cake pan

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.

Slice of peach cake beside the baking pan

2-Ingredient Peach Cake

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This 2-ingredient peach cake is the perfect dessert or snack.


  • 1 box of yellow cake mix
  • 2 cans of peach pie filling


    1. Preheat oven to 350 degrees. Spray the inside of a 9”x13” baking pan or casserole dish with nonstick cooking spray.
    2. In a large bowl, combine both cans of peach pie filling and the cake mix. Stir until well mixed.
    3. Pour the mixture into the greased baking pan. Spread it out until it is evenly distributed.
    4. 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.


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 12 Serving Size 1
Amount 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.

Did you make this recipe?

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Teresa Sawyer-Simmons

Wednesday 7th of October 2020

I wonder if you could add some chopped pecans to it? I always put some in my peach cobbler.


Wednesday 7th of October 2020

Hi Teresa. Absolutely! In fact, I think I'll do that next time I make it! Thanks for the tip!

Jennifer Osterholt

Wednesday 1st of July 2020

Looks like a super easy and delicious cake!


Thursday 12th of March 2020

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


Thursday 12th of March 2020

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.


Monday 2nd of March 2020

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.


Monday 2nd of March 2020

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.


Saturday 29th of February 2020

I am looking forward to making this!


Sunday 1st of March 2020

Hi Kirsten, I hope you enjoy it! Please let me know what you think!

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