This fast, easy peach cake recipe with canned peaches is made with just 2 ingredients: angel food cake mix and juicy peaches. It's a fluffy, soft, super moist cake, and a delicious way to enjoy the sweet flavor of peaches even when it isn't peach season. Top it with whipped cream cheese frosting and peach compote or an irresistible peaches and cream cake.
This 2-ingredient peach angel food cake was inspired by my viral orange angel food cake recipe on Midwestern HomeLife. After this video took off, viewers kept asking if it works with canned peaches, so I had to test it. I'm not usually big into peach desserts, but this is a new favorite!
It’s soft, moist, full of sweet, ripe peaches, and unbelievably easy to make. Just dump, mix, and bake. You don't even need to cut up the peaches -- the mixer does all the work!
❤️You're Going to Love These
- Just two simple ingredients — angel food cake mix + canned peaches
- No need to measure or chop anything. Just dump, mix, and bake.
- Light, fluffy, delicious dessert loaded with sweet peach flavor.
- Perfect for quick summer desserts, potlucks, or weeknight treats.
- Delicious on its own or topped with fresh peaches and whipped cream.
🍑Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Peaches. One 15 oz. can of sliced peaches in 100% juice.
- Angel food cake mix. One box of the just-add-water type of angel food cake mix, like Betty Crocker or Duncan Hines. Do not add water, though.
🍊Substitutions or Variations
- Canned fruit. Instead of peaches, try mandarin oranges in water or make a pineapple angel food cake with a can of crushed pineapple.
- Flavor extracts. Enhance the natural sweetness of the peaches with a little vanilla extract or almond extract.
🥣How to Make Peach Cake with Canned Peaches
Step 1: Mix the dry cake mix (do not add water) and undrained can of peaches in a large bowl on low speed until moistened, then on medium speed until fluffy.
Step 2: Pour cake batter into an ungreased tube pan, then run a butter knife through it to remove any air pockets.
Step 3: Bake according to the package instructions. The top of the cake should be dark golden brown with dry cracks.
Step 4: Immediately invert pan and rest on a wire rack or bottle. Let cake cool completely upside down. Gently cut the cake from the pan. Serve with fresh fruit or peach compote and fresh whipped cream or a scoop of vanilla ice cream.
👉Top Tip: Do not add the water called for on the box of cake mix. You'll use the peaches and the juice in the can instead.
☑️Tips
- No neeed to chop the peaches. The mixer will break them up perfectly!
- Run a knife through the batter in the pan to remove air bubbles.
- Do not grease the pan with cooking spray or use a nonstick pan. Angel food cake needs to grip onto the pan to rise tall.
- Be gentle when cutting the cake out of the pan, it's very soft.
🎁Storage
- Store leftover cake in an airtight container or wrapped in plastic wrap for a day or two at room temperature or up to one week in the refrigerator.
- Freeze the cake whole or individual slices wrapped in plastic wrap and again in aluminum foil or in a freezer bag.
📅Make Ahead
This cake is even more moist the next day, so it's perfect for making ahead.
❓FAQs
If you don't have a tube pan, you can use two 9-inch loaf pans or a 9x13-inch metal baking pan. Cool loaf pans resting on their side. Cool the 9 x 13 pan upside down resting on cans.
Yes. Fill muffin cups about ¾ full so there's room for them to rise. One box of angel food cake mix yields about 30 cupcakes.
No. The fruit plus the juice in the can replace the water called for in the cake mix instructions.
Yes! Crushed pineapple and mandarin oranges work well with angel food cake mix.
Angel food cake batter needs to cling to the sides of the pan to rise properly. Greasing the pan, or using a nonstick angel food cake pan, will prevent that, and may cause the cake to collapse.
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📖 Recipe
2-Ingredient Peach Angel Food Cake (with Canned Peaches)
Equipment
Ingredients
- 15 ounces canned peach slices in 100% fruit juice
- 1 box angel food cake mix the just-add-water type
Instructions
- Move oven rack to the lowest position and preheat the oven according to the package instructions -- it's usually 350.
- Place the dry cake mix and canned peaches, including all of the liquid, in a large mixing bowl. Do not add the water called for on the box mix. With a hand mixer, mix on low for 30 seconds until the mixture is moistened, then on medium speed for about one minute until fluffy.
- Pour the cake batter into an angel food cake pan. Run a knife through the batter to deflate any air pockets. Bake according to the package instructions until the top of the cake is dark brown with dry cracks, 35-45 minutes.
- Immediately invert the pan on a cooling rack. Cool the cake upside down in the pan. Run a knife around the edge of the cake and carefully remove it from the pan.
Notes
- Do not add the water called for on the box of cake mix. You'll use the peaches and the juice in the can instead.
- No need to chop the peaches. The mixer will break them up perfectly!
- Run a knife through the batter in the pan to remove air bubbles.
- Do not grease the pan with cooking spray or use a nonstick pan. Angel food cake needs to grip onto the pan to rise tall.
- Be gentle when cutting the cake out of the pan, it's very soft.
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