Fresh peaches are great when you can get them ripe, but tinned peaches work equally well in this recipe.
Easy to make and tastes delicious. I made it with tin peaches just removed juice and also used olive oil instead of vegetable oil. - 05 Aug 2015
This was a very easy recipe. It was ready to go into the oven in seconds. I did however, make a simple glaze (icing sugar and peach juice) and drizzled it over the slightly warm cake before serving! It was delicious. I will certainly be making this again. - 25 Jan 2001 (Review from Allrecipes USA and Canada)
This is one of our new favorite cake recipes! We are big peach lovers, but since fresh good peaches are hard to find, I did use the canned sliced peaches (the large can), drained and cut the peach slices in two so the peaches would be in every bite (next time I will probably add another small can of peaches). I took advise from others and made a sauce to pour over the cake after a few minutes of cooling: 1 stk. butter, 1 cup white sugar, 1/2 can evaporated milk and I also added a little vanilla flavoring and topped cake with a few pecan halves, which added a nice buttery moist flavor. My cake was done in 45 minutes. I always put a shallow cake pan with water in the lower shelf of the oven while the cake is baking. It adds alot of moisture to the cake and was absolutely delicious. My husband and I finished the cake off in two days!!! - 04 Feb 2008 (Review from Allrecipes USA and Canada)