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5 from 6 votes

Easy Peaches and Cream Cake

My easy peaches and cream cake features moist vanilla cake, juicy fruit, and a delectable cream cheese cinnamon sugar topping.
Course Dessert
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 Slices
Calories 414kcal
Author Krystle Smith

Ingredients

For the Cake

  • 6 Tablespoons Vegetable Oil
  • 1 Cup Whole Milk
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • ¾ Cup Granulated Sugar
  • 1 Tablespoon Cornstarch
  • 2 Teaspoons Baking Powder
  • 1 ½ Cups All Purpose Flour

For the Topping

  • 1 Can Sliced Peaches 29 Ounces, Drained but JUICE RESERVED
  • 2 Packages Cream Cheese Softened (8 Ounces Each)
  • 1 Cup Granulated Sugar
  • 6 Tablespoons Peach Juice Reserved From Peaches Above
  • ¼ Cup Granulated Sugar
  • 1 Tablespoon Cinnamon

Instructions

  • Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper or spray with nonstick baking spray.
  • In a large bowl mix flour, baking powder, salt, sugar, and cornstarch. Stir in milk, oil, eggs, and vanilla.
  • Spread into prepared pan.
  • Roughly chop peaches into bite sized peaches and scatter on the top of the batter.
  • In a medium bowl mix cream cheese and peach juice until light and airy. Drop by the spoonful on top of the peaches and gently spread with an offset spatula.
  • Sprinkle with cinnamon sugar. You may not sure all that you made and that is okay.
  • Bake for 50-60 minutes until the edges puffy and golden. The cream cheese layer should be bubbly and set. It's okay if the middle still looks a little jiggly it will firm up as it cools.

Nutrition

Calories: 414kcal | Carbohydrates: 54g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 188mg | Potassium: 234mg | Fiber: 1g | Sugar: 39g | Vitamin A: 873IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 1mg