Description

This Brown Sugar Peach Cake is a moist and flavorful dessert combining the natural sweetness of fresh peaches with a rich brown sugar glaze. Featuring a tender yellow cake base studded with juicy peach chunks and topped with a luscious brown sugar and cream frosting, this cake is perfect for summer gatherings or any time you crave a comforting fruity treat.

Ingredients

Cake Ingredients

15 ounce yellow cake mix (such as Duncan Hines)
3 large eggs
1/3 cup vegetable oil
1/2 cup peach nectar or peach juice
1 lb peeled and chopped peaches (about 3-4 peaches)
Drop of orange food coloring (optional)

Frosting Ingredients

1/2 cup unsalted butter, cut in pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 tsp vanilla extract
2 1/2 cups confectioner’s sugar, sifted

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Instructions

Prepare the Cake Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until the mixture is well combined. Then gently fold in the peeled and chopped peaches. Transfer the batter evenly into a greased 9×12 inch baking pan.
Bake the Cake: Place the pan in a preheated oven at 350°F (175°C) and bake for about 28 minutes, or until a toothpick inserted into the center comes out clean with moist crumbs attached.
Make the Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and brown sugar in a saucepan. Heat over medium heat, stirring constantly until the mixture comes to a boil. Remove from heat, then stir in the vanilla extract followed by the sifted confectioner’s sugar. Whisk the frosting until smooth and free of lumps. Reheat gently if needed to maintain pourable consistency.
Frost the Cake: Once the cake has cooled slightly but is still warm, pour the warm brown sugar frosting evenly over the top, allowing it to cover the entire surface. Let the frosting set at room temperature or refrigerate briefly before slicing and serving.

Notes

Peel the peaches to avoid a tough texture in the cake.
Use fresh peach nectar or juice for best flavor; canned juice works as a substitute.
Orange food coloring is optional and used to enhance the peach color of the cake.
Ensure the cake is warm, not hot, before frosting to allow even glaze coverage.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
This cake freezes well; thaw overnight in the refrigerator before serving.