Description
A comforting no-bake dessert with a balance of sweet canned peaches, buttery cake, and toasted almonds. Perfect for summer, this easy layered cake offers a rustic, indulgent treat with minimal effort.
Ingredients
2 cans (20 oz each) peaches in syrup, drained
1 cup yellow cake mix (plain or vanilla)
1/2 cup salted butter, softened
1/2 cup chopped toasted almonds
2 tablespoons peach syrup from the cans (or additional fruit juice)
1/2 teaspoon salt
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon ground cinnamon (optional)
Instructions
Preheat oven to 350°F (180°C)
In a 9×13-inch baking dish, arrange drained peaches in a single layer
Sprinkle 1/2 cup cake mix over the peaches
Cut butter into small pieces and distribute evenly
Drizzle with 2 tablespoons peach syrup/juice
Evenly sprinkle the remaining 1/2 cup cake mix on top
Sprinkle chopped almonds over the cake mix
Bake for 45 minutes or until golden and crusty
Cool completely before serving
Notes
Fresh peaches can be used—drain thoroughly and replace syrup with their juice
Adjust nuts for allergies or preferences; walnuts, pecans, or sliced almonds work well
Best served chilled, but storage in fridge for 3 days is optional
Vanilla ice cream complements this dessert nicely
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg