Peach Pie Cake
A luscious peach pie cake combining sweet peaches with moist cake, topped with brown sugar and pecans for a delightful dessert perfect for gatherings and family dinners.
Ingredients
Instructions
- Pour the entire can of sliced peaches (including juice) into a 9 x 13-inch pan.
- Sift the yellow cake mix evenly over the peaches.
- Cut the 1/4 cup of margarine into small pieces and drop them over the cake mix.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes.
- In a bowl, mix 1/2 cup brown sugar, 1/2 cup chopped pecans, and 1/4 cup margarine until well combined.
- Spread the pecan mixture evenly over the baked cake.
- Bake for an additional 10 minutes until topping is golden and bubbly.
Tips & Substitutions
For a lighter version, consider using a sugar-free cake mix or swapping the margarine for applesauce. You can also add a sprinkle of cinnamon to the peaches for extra flavor. Make sure to evenly sift the cake mix to ensure a uniform texture. If you prefer, you can replace pecans with walnuts or omit nuts entirely for a nut-free option.
Serving Suggestions
Serve the Peach Pie Cake warm, topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Picnic Lemonade for a refreshing drink. You can also garnish with whipped cream or a sprinkle of additional chopped pecans for added crunch. This dessert is perfect for summer gatherings or holiday celebrations.
Storage & Reheating
Store any leftover Peach Pie Cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a slice in the microwave for about 20-30 seconds or until warmed through. For best results, enjoy it fresh, but it can also be served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Pie Cake contains roughly 263 calories, with 2g protein, 31g carbohydrates, and 16g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, you can use fresh peaches! Just peel, slice, and toss them with a bit of sugar to release their juices before layering them in the pan. Fresh peaches will provide a more vibrant flavor and texture to your cake.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix. Ensure that your pecans and any other ingredients are also certified gluten-free. The baking process remains the same, and you'll still enjoy a delicious cake.
Can I freeze the Peach Pie Cake?
Yes, you can freeze the Peach Pie Cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).