Gooey Peach Cake

Jane Manookin


Easy to make and hard to leave alone. This was one of my experiments that worked out, and my family gobbles it up!

pinch tips: How to Fold Ingredients



10 Min


30 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
What's better than an easy to make recipe that also tastes delicious?! This sweet take on a classic is a fun way to quickly whip up an impressive dinnertime dessert.


1 pkg
yellow cake mix
eggs, oil, water, as directed on box
2 can(s)
sliced or diced peaches, 16 oz
1/2 c
brown sugar
1 Tbsp
corn starch
1/8 tsp
almond extract (optional)
sliced almonds (optional)

Directions Step-By-Step

In a large bowl, mix cake batter as directed on box. For a more rustic cake, you can leave it a bit clumpy. (This is one point where you could add extract)
In a small bowl, mix brown sugar and corn starch until well combined
In a small nonstick skillet, heat peaches in juice, breaking them up a little. (You can also add the extract here if you choose to use it.) Add the brown sugar mixture and stir until thickened.
In an ungreased 9x13 cake pan (I use Pyrex, which comes with a lid for storage and transport) pour cake batter. Drop peaches by large spoonfuls all over the batter. (If you want almonds, sprinkle them on at this point.)
Bake at 350 degrees for 25-35 minutes. Don't over-bake; it's best when it's still a little gooey.
Serve hot or cold, with ice cream or milk, or sneak spoonfuls from the pan every time you pass the kitchen. ;)

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #peach, #Brown Sugar