Made with white cake mix, peaches, cream cheese, and buttery crumble—Peachy Keen Bars are your new go-to when life calls for dessert.
I didn’t plan on making these Peachy Keen Bars. Honestly, I wasn’t planning on making anything that day. It was one of those weird in-between afternoons—you know the kind where you’re mentally fogged from too much scrolling and your kitchen looks like the junk drawer had a baby with a grocery bag? I stood there, holding a can of peaches I found behind the cornmeal (???) and thinking, Well, I’ve got butter and cream cheese… and some vague sense of needing a win.
So I threw some things together. No big expectations. Just a need to stir something. Bake something. Fix something. I wasn’t chasing perfection—just distraction.
The moment they came out of the oven though? Warm peach filling, gooey cream cheese layer, golden buttery crumble on top? I remember actually laughing. Like, out loud. Not the LOL-text kind, but the kind where your shoulders drop and you think, Okay. Maybe today isn’t totally falling apart.
My kid ate two in one sitting. My neighbor stole one off the cooling rack and said it reminded her of something her grandma used to make in ’92. And me? I stood barefoot in my messy kitchen with a fork and didn’t even bother with a plate.
Why You’ll Love This Peachy Keen Bars Recipe?
Here’s the thing—Peachy Keen Bars aren’t flashy. They’re not those seven-layer monstrosities you see on Pinterest that require three kinds of chocolate and a blowtorch. These bars are simple. Cozy. Slightly chaotic, in the best way.
The bottom is soft and sweet, thanks to the cake mix (which, let’s be honest, is one of the most underrated baking hacks of our time). The cream cheese center? It’s not quite cheesecake, but close enough to make you pause mid-bite. And the peach layer gives it just enough “Hey, I ate fruit today” energy to justify a second helping.
Also—and I mean this—the crumb topping is low-key addictive. Like, consider-yourself-warned level good. Especially when it gets a little toasty on the edges.
Ingredient Notes:
If you’re the kind of person who reads the back of boxes and wonders why we do what we do in baking… hi. Same. Here’s why each part of these Peachy Keen Bars makes sense:
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White Cake Mix – Okay, I know some folks look down on boxed mixes, but listen: it’s reliable. It gives the base a buttery vanilla vibe without dirtying seventeen bowls.
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Softened Butter – This makes everything stick together. I don’t measure it perfectly every time, and guess what? It still works.
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Eggs – Two eggs. One for the base, one for the filling. They’re the glue that pulls this whole delicious mess together.
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Canned Peaches – Use sliced, use diced, I don’t care—just drain them well. Or don’t, and end up with peach soup. Your call.
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Cream Cheese – Full fat. No weird diet versions. You want that creamy, tangy balance in the middle layer or it’ll just taste like sadness.
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Sugar + Vanilla – A little sweetness, a little warmth. Honestly, I once forgot the vanilla and didn’t notice. But when it’s there? It feels right.
How To Make Peachy Keen Bars?
This isn’t a bake-with-precision kinda dessert. It’s more like “get the general idea and go with your gut.” Perfect for chaotic Tuesdays or those “I forgot the bake sale is tomorrow” nights.
Step 1: Preheat Your Oven (and Maybe Your Spirit)
350°F. Grease your 9×13 pan like you mean it—corners too. No one likes crumb glue.
Step 2: Make That Crumbly Dough
In a big bowl, mix your cake mix, softened butter, and one egg until you’ve got a crumbly mixture. Forks work. Hands are fun. No judgment here. Scoop out about 1½ cups and set it aside for later. That’s your golden topping.
Step 3: Build the Base
Take the rest and press it into your greased pan. I use my hands. Sometimes the bottom of a glass. Just press it evenly. Doesn’t have to be perfect. Uneven edges are a sign of real life.
Step 4: Bake It a Bit
Bake that crust for 10 minutes. Just enough to firm it up so it doesn’t collapse under the peaches.
Step 5: Peach Layer
Drain your canned peaches really well and spread them out over the warm base. If they’re super thick, chop them up a little. No one wants a forkful of just peach (well, maybe someone does, but not me).
Step 6: Cream Cheese Dream
Mix the softened cream cheese, sugar, vanilla, and second egg until smooth. I use a hand mixer when I’m feeling fancy, but I’ve also done it with a spoon and a bad attitude—it still works. Pour it over the peaches and spread it gently to the edges.
Step 7: Topping Time
Sprinkle that reserved crumb mixture all over the top. Be generous. Be messy. Clumps are good. Imperfection is flavor.
Step 8: Bake Again and Chill (Literally)
Back into the oven for 30 minutes. The top should be golden, and the cream cheese layer set but not dry. Let it cool completely before cutting—unless you like gooey chaos, which I totally respect.
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Storage Options:
Once they’ve cooled, keep them in an airtight container in the fridge. They’ll last about 4 days… if no one finds your hiding spot. You can also freeze them. I’ve wrapped a few bars in foil and popped them into a freezer bag for “emergencies.” (And yes, a Tuesday afternoon with no snacks is an emergency.)
Variations and Substitutions:
Let’s be honest—we don’t always have the exact ingredients. And sometimes we’re just feeling bold. These Peachy Keen Bars can handle it:
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No white cake mix? Yellow works. Even spice cake, if you’re feeling fall-ish.
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Not a peach fan? Use apricots or even apple pie filling. You will survive.
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Add-ins? Sprinkle chopped pecans or shredded coconut over the top. Or don’t.
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Spice it up with a pinch of cinnamon or nutmeg in the cream cheese layer.
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Make it gluten-free with a GF cake mix. Just check the labels on your peaches.
What to Serve with Peachy Keen Bars?
You don’t need anything extra with these bars. But if you’re the kind of person who likes to turn things up to 11…
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Serve warm with a scoop of vanilla ice cream
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Add a drizzle of caramel or honey over the top
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Pair with a mug of spiced tea or coffee
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Dust with powdered sugar for that “I bake all the time” aesthetic
Frequently Asked Questions:
Can I use fresh peaches?
Yep. Just make sure they’re ripe and slice ‘em thin. Oh, and dry them a bit with a paper towel unless you want a soggy bottom. (No shade to soggy bottoms. Just… not here.)
Can I make these ahead?
Totally. In fact, they taste even better the next day once the layers have had time to chill and become best friends.
Do they have to chill before cutting?
I mean… no one’s stopping you. But hot cream cheese filling is a little like lava—messy and kind of dangerous. Let them cool. Trust me.
These Peachy Keen Bars aren’t perfect. But neither is life. They’re messy in a lovely way. Sweet and just a little tangy. They’re a reminder that sometimes the best things come out of not having a plan—and just needing something warm and peachy and good.
Try them. Tweak them. Hide them from your family if you must. And if they make your day just a little better? Then they’ve done their job.
And if you burn the first batch or forget the egg or your kid drops half of it on the dog? That’s okay too. Honestly… sounds like a story worth telling.
Let me know how yours turn out—I’d love to hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ingredients
- 1 box white cake mix
- ⅓ cup unsalted butter softened
- 2 large eggs divided
- 1 can 29 oz sliced peaches, drained thoroughly
- 12 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Preheat and Prepare Baking Dish
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish, ensuring all corners are coated to prevent sticking.
Prepare the Crust Mixture
- In a large mixing bowl, combine the white cake mix, softened butter, and one large egg. Use a fork or pastry cutter to blend the mixture until it forms a crumbly, cohesive dough.
Reserve Topping and Press Base
- Set aside approximately 1½ cups of the crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish, forming the crust.
Pre-Bake the Crust
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow to cool slightly while preparing the filling.
Add the Peaches
- Distribute the drained peach slices evenly over the pre-baked crust. If desired, slice the peaches into smaller pieces for even coverage.
Prepare the Cream Cheese Filling
- In a separate bowl, beat the softened cream cheese with the granulated sugar, vanilla extract, and the remaining large egg until smooth and creamy.
Assemble the Layers
- Spread the cream cheese mixture evenly over the peaches, smoothing it with a spatula. Sprinkle the reserved crumb mixture evenly over the top.
Bake the Bars
- Return the assembled bars to the oven and bake for an additional 30 minutes, or until the top is golden and the center is set.
Cool and Serve
- Allow the bars to cool completely in the pan before slicing. For cleanest cuts, chill in the refrigerator before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!