These are excellent for lunch, dinner, or brunch. My mother-in-law gave me the recipe, and my husband and I often eat them. Grated cheese may be sprinkled on top and heated in the microwave until melted.
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 3 egg, beaten
- 1 ¾ cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 cups fresh peaches – peeled, pitted, and sliced
- ½ cup chopped pecans
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9×13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 159 mg |
| Sugars | 15 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Family loved it. I do agree adding more peaches. I used fresh ones from our trees.
The only thing I do different I add n extra cup of peaches
Perfect recipe and delicious
What a delight. I just made mere minutes ago and it turned out delicious. I added a glaze like the photo appears and the glaze makes all that much better. Oh I will definitely be making this again.
Loved it but I made it with homemade peach preserves instead of fresh peaches.
A little hard on top but really moist inside would make it again, good with scoop of ice cream
So easy and good. Changes: 11/4 sugar, 1/2 cup oil and 1/2 cup applesauce, baked at 350 for 50 minutes.
This cake is awesome. I used 3 cans of peaches and added about half a cup of the syrup from the peaches to the batter. I also sprinkled some sugar on top
Because I can’t leave a good thing to itself… I made the following adjustments. First step is to macerate the fresh peaches with 2 tbls sugar and 1 tbls fresh lemon juice with just a bit of lemon zest, let that sit to create its juice while you prep the other ingredients. Second, blend 1 1/4 c white with 1/2 c light brown to add a bit more flavor. Third, I used 1 c unsalted butter instead of oil. Blend very well before adding the flour, salt, and soda. The dry and wet should be well mixed before adding the now juicy peaches until just blended. That should sit for 5 minutes before putting into cake pan. Yum, can you smell it baking? The other cooks drizzle toppings are all good.
This is really good and simple to make. I did as recipe said, put it all in a bowl and mixed by hand with a wooden spoon until blended. I used fresh peaches. I forgot to set the timer on the oven and seriously overbaked it and it was still delicious and moist. I served with whipped cream this time. I made a topping to add as served as well from 1.5 cups powdered sugar and 1 cup pureed peach and a little vanilla, cooked on stove to boiling. This is a good, fast and super easy cake to make. I will make it my go to recipe over and over and experiment with different fruits.
I made this recipe as is AND used a little over half of the recommended glaze on top: 1/2 cup evaporated milk (or 1/2 and 1/2) plus 1 stick butter plus 1 cup sugar plus 1/2 tsp vanilla extract. YUM!!!! SOOO moist— almost like bread pudding! I agree with a few others to watch the time— mine only took 25 mins. Thanks for the tip from a reviewer to put a cake pan with some water on the lower oven rack for increased moistness. Thanks for a wonderful recipe during peach season!!
Tasted plain and more like my apple cake base. Needs more of a peach flavor.
Oh so yummy!!! I used 3 large fresh peaches! My husband who isn’t a fruit dessert person asked for seconds! I made a cinnamon glaze for it to bring out the flavors!
Thank you so much for posting this recipe! This was one of my Mother’s “ dump cake recipes!” My Mother has passed away and I lost the recipe in a move. As soon as I read it, I knew this one was it! It’s EASY, moist and delicious. I omit the nuts in the cake and usually use a homemade German Chocolate icing on it. YUM!! Sometimes I use cream cheese icing. Either way is just divine. I’m always asked for the recipe when I bring it to a gathering, so I am really grateful to have found it!!! Thank you!!!! P.S. to anyone doubtful, give it a try. I guarantee you. It’s not the recipe that fails, but the cook!
Loved this! Served it with whipped cream or cool whip
Oh my .it is really good
This was a fantastic recipe. I made a simple glaze by whisking milk and powder sugar which I drizzled over the top. The cake lasted four days with just three of us eating it. It was better and better the longer it sat. The best pieces were on the last day! I will definitely make this again.
I can’t get over how delicious this is! It’s so moist & flavorful! The only change I made was adding 1/4 tsp of nutmeg and mixing the dry ingredients separately first. This cake is very unique and we absolutely loved it!
A moist cake, but even though I used 3 large fresh peaches instead of 2, I couldn’t taste the peaches at all. it tasted more like a zucchini cake.
Such an easy and delicious cake, I did add walnuts instead of pecans I also added little bit of vanilla extract. My family loves this cake. Thanks for sharing it with us .
Delicious!! I made it almost as written. I substituted 1cup of butter for oil. Next time I might try applesauce instead of oil.