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!

★★★★☆ 19 votes
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)

How to Make Gooey Peach Cake


  • 1In 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)
  • 2In a small bowl, mix brown sugar and corn starch until well combined
  • 3In 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.
  • 4In 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.)
  • 5Bake at 350 degrees for 25-35 minutes. Don't over-bake; it's best when it's still a little gooey.
  • 6Serve hot or cold, with ice cream or milk, or sneak spoonfuls from the pan every time you pass the kitchen. ;)

Printable Recipe Card

About Gooey Peach Cake

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