Description
The Brown Sugar Peach Cake is a moist and fruity dessert made with a yellow cake base infused with fresh peaches and peach nectar. Topped with a rich and velvety brown sugar frosting that sets into a deliciously sweet layer, this cake combines the flavors of ripe peaches with the warm caramel notes of brown sugar. Perfect for summer gatherings or anytime you crave a comforting, fruit-filled dessert!
Ingredients
15 oz yellow cake mix (such as Duncan Hines)
3 large eggs (or amount specified on cake mix)
1/3 cup vegetable oil (or amount specified on cake mix)
1/2 cup peach nectar or peach juice
1 lb peeled and chopped peaches (about 3-4)
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 tsp vanilla extract
2 1/2 cups confectioner’s sugar, sifted
Instructions
Preheat the oven to 350°F (175°C). Lightly spray a 9×13 baking pan with non-stick spray.
In a large bowl, blend the cake mix, eggs, oil, peach nectar, and optional food coloring until smooth. Fold in the chopped peaches. Pour the batter into the prepared pan.
Bake for about 28 minutes, or until a toothpick comes out with moist crumbs but no wet batter. Set aside to cool.
For the frosting, combine the butter, cream, and brown sugar in a saucepan. Stirring constantly, bring it to a boil. Remove from heat and add the vanilla and sifted confectioner’s sugar. Whisk until smooth, ensuring no lumps remain.
Pour the frosting evenly over the cooled cake in one go, as it will set quickly and be difficult to spread later.
Allow the frosting to harden at room temperature or refrigerate before slicing and serving.
- Prep Time: 15 min
- Cook Time: 28 min
Nutrition
- Calories: 400