Peach Piecaken


Peach Piecaken

Primary Media

User Rating

3.94 out of 5 stars
Rate it:
33 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Why just have a piece of peach pie when you can have a piece of pie surrounded by soft vanilla cake and covered in frosting.

    Recipe Tags

    Servings and Ingredients

    Serves 24
    3 (16.5-oz.) each boxes Hy-Vee extra-moist white deluxe cake mix, divided
    3 c. water, divided
    ¾ c. Hy-Vee vegetable oil, divided
    6 Hy-Vee large eggs, divided
    ¾ c. Hy-Vee all-purpose flour, divided
    3 (16-oz. each) cans Hy-Vee creamy white frosting
    1 (10-inch) Hy-Vee Bakery peach pie
    1 (15-oz.) can That's Smart! sliced peaches in light syrup, drained
    Hy-Vee macadamia nuts, toasted and chopped, for garnish
    Fresh mint leaves, for garnish

    Things To Grab

    • 10-inch baking pan or springform pan
    • Parchment paper
    • Hy-Vee nonstick cooking spray
    • Stand mixer with paddle attachment
    • Wooden toothpick
    • Serving plate
    • Melon baller


    1. Preheat oven to 350 degrees. Line a 10x2-inch round baking pan or springform pan with parchment paper; spray with nonstick cooking spray. Set aside.

    2. In a stand mixer fitted with a paddle attachment, beat 1 (16.5-oz.) box cake mix, 1 cup water, 1/4 cup vegetable oil, 2 whole eggs, and 1/4 cup flour together until combined. Beat at medium speed for 2 minutes or until smooth. Pour into prepared 10-inch pan. Bake 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool 10 minutes; remove from cake pan. Discard parchment paper and cool completely in refrigerator. Repeat with remaining ingredients.

    3. To assemble, place one chilled cake layer on a serving plate; spread with 1/2 cup frosting. Stack another cake layer on top. Using a melon baller, scoop cake from the assembled layer to form a shell. Spread a thin layer of frosting over cake shell. Remove peach pie from its tin; place right side up in cake shell. Spread 2/3 cup frosting on pie layer. Place remaining cake on top. Frost cake to and sides with remaining frosting. 

    4. To decorate, pat canned peaches dry. Top cake with peach slices, chopped macadamia nuts, and fresh mint leaves. Press additional macadamia nuts into frosting along lower edge of cake. Store in refrigerator.

      Hyvee Culinary Expert Tip
      Try this method with your favorite cake and pie flavors like chocolate cake and Hy-Vee Bakery cherry pie. Or spice cake and Hy-Vee Bakery pumpkin or apple pie. The combinations are endless!
      Hy-Vee Test Kitchen

    Nutrition facts


    650 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 0mg
    • Sodium: 520mg
    • Total Carbohydrates: 97g
    • Protein: 4g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 0%
    Potassium 0%

    Recipe Source:

    Seasons November 2019