Peachy Keen Peach Cake

by Sarah on August 16, 2011

This recipe was born out of sheer exhaustion.

It involves a yellow cake mix, some gnarly old bruised (but still sweet and tasty) peaches and some odds and ends sitting around my house.

The peaches were free, thanks to a co-worker who works the farmer’s market. Bruised and battered, he said they would be free to a good home. A cake is a good home, right?

But crap, it’s a Monday night and who ISN’T wiped out on a Monday night? Maybe it’s just me but typically I don’t cook on Monday nights. Generally that’s what we call “burrito night” around these parts.

So go ahead and check this out if you find yourself in a similar situation. Or not in a similar situation, the cake is still damn good.

Easiest Peach Cake


  • 1 box yellow cake mix (with whatever ingredients the box calls for--in most cases, eggs, water and oil)
  • 3 large peaches, or 4-5 small ones
  • 1 tsp cinnamon
  • 3 Tbsp amaretto
  • 1/4 cup sliced almonds
  • granulated sugar


  • Preheat oven to 350*.
  • Peel and cut the peaches into chunks. You can reserve some to decorate the top, like I did, but truthfully, all the slices sank into the cake.
  • Prepare the cake mix as directed, then add the amaretto and cinnamon. Fold in the chunks of peaches. Pour into a greased and floured springform pan. Top with peaches if desired, then scatter on the sliced almonds and a bit of granulated sugar--approximately 2 Tbsp.
  • Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
  • This is a moist cake that is best served warm with a scoop of vanilla ice cream. It's probably good for breakfast, too.

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