Description
This Brown Sugar Peach Cake is an easy, crowd-pleasing dessert made with a soft yellow cake base, juicy peaches, and a rich brown sugar caramel-style icing. It tastes like peak summer in cake form, and it comes together with very little effort.
Ingredients
Cake
- 1 box yellow cake mix, 15 ounces
- 3 large eggs, or the amount listed on your cake mix box
- 1/3 cup vegetable oil, or the amount suggested on the box
- 1/2 cup peach nectar or peach juice
- 1 pound peeled, chopped peaches, about 3 to 4 peaches
- A small drop of orange food coloring, optional
Brown Sugar Frosting
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners’ sugar, sifted
Instructions
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Heat the oven to 350°F. Lightly coat a 9×13-inch baking pan with cooking spray.
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In a large mixing bowl, stir together the cake mix, eggs, oil, and peach nectar. Add the orange food coloring now, if you are using it. Mix just until everything comes together.
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Gently fold in the chopped peaches. Pour the batter into the prepared pan and spread it out evenly.
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Bake for about 28 minutes, or until the cake is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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While the cake bakes or cools slightly, make the frosting. Add the butter, heavy cream, and brown sugar to a saucepan over medium heat. Stir constantly until the mixture reaches a boil.
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Remove the pan from the heat and stir in the vanilla and sifted confectioners’ sugar. Whisk until smooth and all the sugar is fully incorporated. If needed, return it briefly to low heat to help the mixture finish smoothing out.
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Pour the warm frosting over the cake and spread it quickly and evenly, since it firms up fast.
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Let the cake rest at room temperature, or chill it briefly, until the frosting has set. Slice and serve.
Nutrition
- Calories: 492 kcal
- Sugar: 62 g
- Sodium: 351 mg
- Fat: 20 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 78 mg