Harvest Maple Peach Cake

There are specific flavors in my mind that I associate with autumn. Of course, apple, caramel, pumpkin, cinnamon, and pecan…but some of my favorites have to be maple and peach flavors, especially when they are combined in a delicious dessert. Since I dove head first into adding myself into a massive peach delivery from an orchard out of state, and decided I needed 40lbs of peaches in my life all at once, I knew I needed to be prepared for all sorts of recipe ideas before the peaches became too ripe.

My first recipe was this sheet cake. It’s super easy to create and a crowd pleaser for sure. A neighbor friend’s dad declared it delicious and had 3-4 piece of this cake back-to-back. I think that makes this recipe a chef’s kiss for sure!

Harvest Maple Peach Cake

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Servings 24 servings
Calories 229 kcal



  • 15.25 oz yellow cake mix
  • 3.4 oz instant vanilla pudding mix
  • 4 large eggs
  • 1 cup milk
  • cup vegetable oil
  • 2 large peaches skinned and chopped


  • ¾ cup brown sugar
  • ½ cup butter unsalted
  • ¼ cup whipping cream
  • ½ tbsp maple extract
  • cup powdered sugar
  • ½ tsp salt


Baking Cake

  • In a large mixing bowl, combine the yellow cake mix, instant pudding mix, milk, eggs, and vegetable oil. Beat with an electric mixer on medium-high until well combined.
  • In a greased 9×13” baking sheet, pour half of the batter into the bottom of the pan. Then top the batter with the prepared peaches.
  • Pour the rest of the cake batter over the top of the peaches and smooth out as much as possible.
  • Bake at 350° for 35-45 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool completely before icing.


  • In a medium sized sauce pan, add in the brown sugar, butter, salt, and whipping cream. Whisk continually while allowing the ingredients to melt into each other. Bring to a simmer, continuing to whisk, until the brown sugar has completely dissolved into the cream and butter.
  • Remove from heat and add in the maple extract and powdered sugar, whisk until completely combined. Allow to cool almost to room temperature. Then pour over the top of the cooled cake. Top with sprinkles, or a dusting of powdered sugar, or keep plain on top. Serve immediately, or store in a refrigerator for up to a week.


Serving: 1servingCalories: 229kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 6gTrans Fat: 1gCholesterol: 46mgSodium: 258mgPotassium: 74mgFiber: 1gSugar: 27gVitamin A: 264IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Keyword bundt cake, maple, peaches
Tried this recipe?Let us know how it was!

What are some of your favorite flavors of the autumn season? Do you love all things peaches or are you more of a pumpkin spice person? Personally, although I love peaches, I cannot narrow down a number one autumn flavor. I just love all things autumn, even though my birthday is in the middle of this season, it’s still my favorite season of the year.

Do you have any specific traditions for this time of year? We like to visit at least one pumpkin patch and spend as much time as we can in the mountains hiking. Las Vegas weather doesn’t typically turn autumn-like until beginning of December. We’ve gone trick-or-treating in 90º weather and swam in the pool on Thanksgiving Day. So heading to the mountains to see the colorful autumn leaves is definitely a must for us.

Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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