It’s sticky, it’s gooey, a bit crunchy on the outside, and it’s freakylicious! I feel like I am singing the ghostbuster theme song while saying that. But no kidding, this gooey peach cake is everyone’s favorite! An amazing twist on the classic peach cake we love. This cake is so tempting, I cannot eat just one slice, I want more! You can serve this with some whipped topping or vanilla ice cream for an easy pick-me-up dessert. But hey this is perfect as is so gobble it up before someone grabs the last piece!
1 pkg yellow cake mix
eggs, oil, water, as directed on box
2 can(s) sliced or diced peaches, 16 oz
1/2 cup brown sugar
1 tablespoon corn starch
1/8 teaspoon almond extract (optional)
sliced almonds (optional)
How to make Gooey Peach Cake
Step 1: Mix the cake batter in a large bowl according to package instruction. If you prefer a more rustic cake, leave the batter a bit clumpy. At this point, you can add the extract.
Step 2: Combine the brown sugar and corn starch in a small bowl until well incorporated.
Step 3: Heat the peaches in juice in a small nonstick skillet while breaking them up a bit. Add in extract if you prefer. Then, stir in the brown sugar mixture until the mixture thickened.
Step 4: Pour the cake batter in an ungreased 9 x 13-inch cake pan or use Pyrex with lid for storage and transport.
Step 5: Spoon the peaches and place all over the batter. Then, sprinkle over some almonds if you desire.
Step 6: Place inside the oven and bake at 350 degrees for about 25 to 35 minutes making sure to not overbake as this cake is best when still a bit gooey.
Step 7: Once done, remove from the oven and serve either hot or cold. Top with ice cream or milk. Enjoy!
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