2-Ingredient Peach Cake Recipe
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. You can serve it without any toppings, but I like to add frosting and even more delicious peach flavor!
If someone asks me how to describe it, I might say it’s like a cross between a cake and a peach cobbler. I love how moist it is, especially right after you take it out of the oven.
Ingredients
So what are the 2 ingredients? Here ya go:
- Peach pie filling
- Cake mix
For the full recipe, you can click on the jump-to-recipe button beneath the title above or scroll to the bottom of this post.
Yes, I realize that both of those ingredients have 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.
If you don’t have yellow cake mix, you can use either white cake mix or angel food cake mix. The angel food mix will give it a lighter, spongier texture. After it cools, 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, either canned or homemade. I typically make this peach cake when I’m in a hurry, so I used canned frosting.
For my topping, I used a combination of vanilla frosting and peach preserves. So my version—at least this time—is very … well, very peachy.
Directions
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.
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. Make sure they’re well mixed.
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.
After I frosted the cake, I put the remaining preserves in the microwave for about 30 seconds to soften them up.
Next, 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 Delicious Desserts
I love making super easy desserts that wow family and friends. Here are some of the ones that have gotten the best reactions:
Flourless Chocolate Cake – Here’s another 2-ingredient dessert that is so wonderful you’ll want to make it often. Since it doesn’t have flour, it’s gluten-free. But everyone will enjoy it.
Pineapple Pie – This no-bake pie is light, fluffy, and absolutely delicious! It has a creamy texture that will send your senses into orbit.
Oreo Pudding Pie – Chocolate sandwich cookie lovers will go crazy over this one. Make sure you have enough for seconds!
Peanut Butter Cup Brownies – This is the ultimate chocolate and peanut butter combination. So chewy and absolutely delicious!
Scotcheroos – If you’ve never had scotcheroos, it’s time to change that. These are a real crowd pleaser!
Lemon Bars – Yes please! These lemon bars only have 3 ingredients, and they’re easier to make than you can even imagine. But they also taste amazing!
Butterscotch Pecan Cookies – Next time you go into cooking baking mode, make a batch of these delicious butterscotch pecan cookies. They’re easy and guaranteed to put smiles on the faces of everyone who tries them!
2-Ingredient Peach Cake Recipe
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.
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.
Looks like a super easy and delicious cake!
I wonder if you could add some chopped pecans to it?
I always put some in my peach cobbler.
Hi Teresa. Absolutely! In fact, I think I’ll do that next time I make it! Thanks for the tip!
Can you make the peach 2 ingredient cake with angel food cake mix?
Hi Kathleen. I think you can with regular angel food cake mix. I tried it with the gluten-free version, and I didn’t care for it. However, others have mentioned that they use regular angel food mix for a lot of different dump cakes. Please let me know how it turns out if you try it.
Unfortunately mine was under baked at 45minutes baking.
Hi Juliana. I’m sorry this didn’t work out for you. Please keep in mind that dump cakes are typically gooey in the center when they’re done.
I am not sure you will receive this since this is an older posting. I love this recipe. I am curious though…Could you make this cake into cupcakes? I know this is supposed to be easy and quick to make but I am helping plan one of my granddaughters birthdays and her theme is “One Sweet Peach”. Years ago I made this type of cake with crushed Pineapple and a box of Pineapple supreme cake mix…OH MY GOODNESS IT WAS SUPREME!!! I am just curious if you could turn this into cupcakes???
Hi Chanda. I’m not sure how this would turn out in cupcake form because the cake part of it is very dense and moist. But if you try it, please let me know if it works.
Do you have to cut up the peaches before you add it to the cake mix?
Hi Laurie. You can, but you don’t have to. Please let me know how you like it. Peach is one of my favorite flavors!
Can I use canned peaches instead of pie filling?
Hi Debra. Yes, you can, but you’ll need to add a couple of eggs to get a cake-like texture. Mix the eggs with the cake mix. Then drain the peaches before you add them.