Peachy Keen Sheet Cake

Peachy Keen Sheet Cake

Brianna Weedman

This is a summertime twist on my favorite pumpkin sheet cake from Picky Palate. Try it and tell me what you think!



  • 1 box yellow cake mix
  • 4 eggs
  • 1 stick butter, melted- for cake
  • 1/2 cup milk 
  • 3.4 ounce box Vanilla Instant Pudding Mix (or more- no judgment!)
  • 1/2 cup sour cream
  • 1 cup or of peaches, skinned and blended (more to taste)
  • 1 stick butter, melted- for topping
  • 3/4 cup packed light brown sugar
  • 2-3 peaches, peeled and chopped
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups powdered sugar
  • 1/4-1/2 cup heavy cream 


  • Preheat oven to 350 degrees F. and spray a half sheet size baking pan with non stick cooking spray or line with baking mar
  • Place cake mix, eggs, melted butter, milk, pudding, sour cream and blended peaches into a stand mixer or electric mixer, mix until well combined. Pour into prepared pan, spreading evenly.
  • Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
  • Drop chopped peaches on top of the cake in an even layer. You can go as heavy or as light as you'd like here. 
  • Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.


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