Southern Peach Coffee Cake

Makes 64, 3x2-inch servings


  • 5 lb (large pouch) Krusteaz Professional® Cinnamon Streusel Coffee Cake Mix 732-0118
  • 40 fl oz (5 cups) water, divided
  • 48 oz (5 1/3 cups) peach pie filling
  • 2 lb (small pouch) streusel topping (enclosed with mix), divided
  • 12 oz (3 cups) chopped pecans


  1. Place 20 fl oz (2 1/2 cups) water in mixer bowl; add total amount Krusteaz Professional Cinnamon Streusel Coffee Cake Mix and peach pie filling.
  2. Using a paddle, mix on low speed 2 minutes. Continue to mix on low speed 1 minute while gradually adding balance of water. Scrape bowl and paddle.
  3. Continue to mix on low speed 1 minute.
  4. Scale half of batter into prepared full sheet pan. Sprinkle half of streusel topping over batter.
  5. Spread remaining batter over streusel layer. Sprinkle remaining streusel topping and pecans over batter. Dock batter.
  6. For convection oven bake at 350°F 25-30 minutes; for standard oven, bake at 375°F 30-35 minutes.
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