Peach Snack Cake is a delicious coffeecake recipe I’ve been making for years. It’s quite simple too, since you just stir everything together for the cake part, then you have a streusel topping  made with brown sugar, coconut and pecans, and a marvelous icing for the top. Yum.

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The cake layer even uses canned peaches (and juice) so it’s a recipe you can make year round. The interesting thing about this recipe is it uses half a can of vanilla frosting in the batter instead of sugar. The juice from the peaches is also incorporated so that’s where the cake part gets sweetened. Then you mix the remaining frosting with a little water to thin it and use it for the icing on top. It’s an ingenious recipe I found years ago off the back of a box or recipe for frosting (back in the days before frosting was premixed and canned).

Back in the late 1970s and 1980s, John’s office had a staff meeting every Friday and all the staff would rotate bringing in home baked goodies for breakfast. I used to make this recipe frequently for those occasions because John always came home saying how much everyone enjoyed this delicious coffeecake. So when I was making up goodies for our Ladies’ Conference a couple of weeks ago I decided to put this scrumptious recipe on the menu.

If you’re looking for an easy coffeecake recipe for special occasions, holiday baking, or just because you like coffeecake, then Peach Snack Cake is a wonderful recipe to try. It’s filled with luscious flavors and has all the nice crunch and texture from the coconut, pecans and peaches that you love in a coffeecake. So take the plunge and give it a try!

Peach Snack Cake has always been a wonderful coffeecake our family has loved.

Peach Snack Cake isn’t too difficult to make either.

Each bite is mouthwateringly good!

Here’s what I did.

These are the ingredients I used for the cake.

In a large mixing bowl, measure UNBLEACHED all purpose flour. (Bleached flour toughens baked goods. Add eggs, baking soda, salt and half a container of canned vanilla frosting mix.

Dice up the peaches of a 29-oz. can of sliced peaches. Add peaches and juice to the batter.

Stir with a wooden spoon to combine.

Spray a 9×13″ baking dish with cooking spray. Spoon batter into prepared dish. (I made two of these for our Ladies’ Conference at church). 

I used these ingredients for the streusel topping.

Now make the streusel topping: Mix brown sugar, coconut and chopped pecans.

Sprinkle streusel mixture over top of cake batter.

Bake at 350 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place remaining canned vanilla frosting in a mixing bowl. Add a tablespoon or two of milk.

Whisk icing to get a nice spreading consistency.

Drizzle icing over top of cake. Allow icing to set completely before cutting into cake.

Serve coffeecake with coffee, hot tea or your favorite beverage.

Peach Snack Cake is a wonderful coffeecake recipe you’re whole family will adore!

This is a great recipe for office breakfasts and special occasion brunches.

Each bite is filled with peaches, coconut, pecans and vanilla buttercream frosting. Yum.

Here’s the recipe.

PEACH SNACK CAKE

(Adapted from the back of a cake mix or frosting package, circa late 1970s or early 1980s)

If you love peaches this is a great breakfast treat. Peach Snack Cake is also a great entree for holiday breakfasts.

Peach Snack Cake is great for dessert too! 🙂

If you enjoy peaches, you’ll love this delicious coffeecake recipe.

You may also enjoy these delicious recipes!

Butterscotch Peach Snack Cake

Peach Custard Coffee Cake

Peaches ‘n Cream Pound Cake