This Two-Ingredient Peach Angel Food Cake comes together with just 2 ingredient items – diced peaches and angel food cake mix. You won’t need eggs, water, oil, or any other ingredients to bake this cake. Similar to our Pineapple Angel Food Cake, or Cherry Angel Food Cake recipes, this cake is amazing!
This fluffy, peach cake is loaded with moist peach chunks and can be made in a 9 x 13 cake pan. If you’re looking for a fresh and fruity dessert to add to your menu, this cake is perfect! Plus, it’s quick to make, requiring only 35 minutes of your day for a delicious lower-calorie dessert.
Why I Love this Cake
- Quick to make
- Almost fool-proof
I love this cake because it doesn’t require much of my effort, and my kids all love it! It is super fluffy, light, but satisfying, and a fuss-free bake. It is like a cross between a peach bread and angel food cake. I personally love mine with a dollop of whipped cream and nuts on top!
How to Make Peach Angel Food Cake
This cake is so simple to make and consists of really only a few steps for success.
Gather all your supplies and two ingredient items.
Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
Grease a 9 x 13 baking dish with nonstick baking spray and set aside.
In a large bowl, empty peaches inside, and gently mash the peaches to break them up.
Add cake mix inside –you do not need water!
Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the mixture begins to combine, use the full whisk and beat until fluffy and combined.
Pour mixture into the pan, and bake for 30-33 minutes. The top will be fluffy, and cracked, but will slightly sink as it cools.
Allow cake to cool for 15 minutes before slicing & enjoy!
Cake Mix – Be sure to only use the 16 ounce size “just add water” variety of Angel food cake mix. You WILL not be adding the water.
Diced Peaches – You will need a 15-ounce can of diced peaches in heavy syrup or light juice. You can also use clings, or halves, but will need to mash them with a potato masher to break up the pieces.
Nonstick Baking Spray – For stone pans, I do find they need to be lightly greased on the bottom. However, for this recipe, you do not need to grease the sides of ceramic, stone , or glass baking dishes. The angel food cake rises and needs the pan to “climb up” your pan. If you heavily grease it, the cake will not rise and will be a flat bust! Your cake will leave a coating in your glass pan, but once fully cooled you’ll be able to remove the slices from the pan.
Pan Size/Type – This can be baked in a 9 x 13 size rectangle pan, or a lightly greased bundt cake pan. Personally, I prefer the 9 x 13 sized pan for the fluffiest cake.
Toppings – If you are following a certain lifestyle (like WW) I recommend using sugar-free whipped topping, berries, or nuts. If not, whipped cream, or topping like Cool Whip tastes really good! Even some vanilla ice cream would pair well!
How to Store this Cake
This cake can be frozen (with no toppings) after cooling in an airtight container for up to 30 days. When stored at room temperature it will last 3-4 days when covered tightly.
More Angel Food Cake Recipes
- Pineapple Angel Food Cake
- Angel Food Cupcakes
- Cherry Angel Food Cake
- Lemon Angel Food Cake
- Blueberry Angel Food Cake
2 Ingredient Peach Angel Food Cake
- oven adjusted to center rack position
- 9 x 13 baking dish
- large bowl
- Potato Masher
- Wooden Spoon
- 16 ounces Angel Food Cake
- 15 ounces diced peaches in heavy syrup
- Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
- Lightly grease only the bottom of a 9 x 13 baking dish. This cake needs to climb the sides of the pan to rise so don't grease them.
- In a large bowl, add the full can of diced peached. Use a potato masher to mash the peaches into smaller bits. Carefully pour the Angel food cake mix into the peaches, and mix with a wooden spoon until fluffy.
- Pour the batter evenly into the pan. Bake for 32-34 minutes. The top of the cake will be slightly cracked, fluffy, and golden brown.
- Allow cake to cool for 15 minutes before slicing & enjoy! The center will slightly depress as it cools.