Peach Cake II

Peach Cake II

151

"This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice."
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Ingredients

servings 203 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
  3. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.

Reviews

151
  1. 176 Ratings

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Most helpful positive review

This was a very easy recipe. It was ready to go into the oven in seconds. I did however, make a simple glaze (icing sugar and peach juice) and drizzled it over the slightly warm cake before ...

Most helpful critical review

Nothing great, thanks for recipe.

This was a very easy recipe. It was ready to go into the oven in seconds. I did however, make a simple glaze (icing sugar and peach juice) and drizzled it over the slightly warm cake before ...

This is one of our new favorite cake recipes! We are big peach lovers, but since fresh good peaches are hard to find, I did use the canned sliced peaches (the large can), drained and cut the pe...

I used 5 med. ripe peeled and sliced peaches for this wonderful recipe. I let it cool for 10 min. before I spooned a special butter sauce over the top. It was 1 stick of butter, 1/2 cup of canne...

This was delicious, moist and not too sweet. I did make some changes to the recipe. I used only 1 1/4 cup sugar as suggested by others, I used 1/2 cup vegetable oil PLUS 1/4 c orange juice rat...

Be careful of cooking time-- mine was done in 35 minutes. Pretty good, but has too much cinnamon. I used 1/2 c oil and 1/2 c peach juice, and 1 1/4 c sugar. Very easy, will try again with less c...

This cake is very good. Though I used 1 1/4 c. sugar and 1/2 c. oil and added an extra cup of peaches. Also toasted the pecans and added 1 c. of blueberries. It is such a moist and yummy cake. I...

I made this cake into muffins and used apple sauce instead of oil. I also left out the pecans. The taste was great and so moist! Yum!

I thought this was a great cake! Normally, I really don't care for "fruit" type cakes, but this was definately a hit with the adults and kids. And with all the peaches we get each year, I am a...

This was highly praised by my Bible study group, my family, and my husband's coworker. Instead of adding a full cup of oil, though, I used 1/4 cup drained peach juice and 3/4 oil. I also didn'...