An easy cake recipe will make summer just peachy

I can’t believe it’s already time for the produce section to be full of beautiful, juicy peaches. I get excited for this moment every year, and the first day I saw some fresh peaches at my local grocery store, I immediately tossed some in my shopping basket before I was even sure what I was going to do with them.

We had a party to go to for July 4, so I decided to use my peaches in an easy summer dessert that uses a boxed cake mix that you doctor up into peachy deliciousness. It got rave reviews from our friends, so I’ll call this recipe a winner.

Before I jump into the details, I’ll admit that my local store didn’t have peach gelatin, so I substituted orange instead, and it was still amazing. I also couldn’t get a pure peach juice, but I found one that was peach and cranberry that I put into my frosting.

So if you’re shopping at your small town grocery store (I hope you are!), and you need to do a little substituting, go for it. Basically, if it’s a flavor that sounds like it would taste nice with peaches, it’ll be fine. You can also use thawed frozen peaches or canned, too, if you make this out of season.

I found this recipe on the blog “Growing Up Gabel.” You can find it at I didn’t play with the recipe for this one other than the substitutions I already mentioned. I also used a 3-ounce gelatin mix instead of 3.5, and it worked just fine.

Easy Summer Peach Cake

Cake Ingredients

1 box white cake mix

3.5-ounces instant peach gelatin

1 cup milk (I used skim)

5 eggs

2/3 cup butter, melted

3 peaches, peeled and diced

Frosting Ingredients

8 ounces cream cheese, room temperature (I used fat free)

4 tablespoons butter, room temperature

1/2 cup sugar

5 tablespoons peach juice


Preheat the oven to 350 degrees. Prepare a 9-by-13-inch baking pan by greasing just the bottom of the pan and set aside.

Combine the cake mix and gelatin in a mixing bowl. Beat in the milk. Beat in each egg individually, and then beat in the butter until everything is well combined.

Add in the diced peaches and stir to evenly distribute them.

Spread the batter evenly into the prepared pan and bake for about 35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting it.

For the frosting, beat the cream cheese and butter until they’re smooth. Beat in the sugar and juice until everything is well combined. (Adding the juice gives it great flavor, but it will also make this frosting a bit loose. If you’d rather have a thicker frosting, leave the juice out.)

Cover the cake tightly and refrigerate if you’re not serving it right away.

I only had a couple pieces of this cake leftover after July 4. I think that means I’m not the only one who loves fresh peaches.

This recipe is also good if your peaches are starting to get a little too ripe, which can be helpful if you’re like me and you tend to put a few too many in your cart when you spot them in the store.

I’ll always contend that one of the best parts of summer is when the peaches are in abundance.

There’s something about that flavor that makes the heat and humidity seem worth it.