Brown Sugar Peach Cake with 5-Star Reviews
This Brown Sugar Peach Cake is packed with juicy peaches and topped with rich brown sugar frosting. A bakery-style dessert made easy at home.
Equipment
- Mixing Bowl
- Saucepan
- 9x12 inch cake pan
- Hand mixer or whisk
Ingredients
For the Cake
- 15 oz yellow cake mix I like Duncan Hines
- 3 large eggs or as per cake mix
- 1/3 cup vegetable oil or as per cake mix
- 1/2 cup peach nectar or peach juice
- 1 lb peaches peeled and chopped, about 3-4
- orange food coloring optional
For the 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 oven to 350°F and lightly spray a 9x12 inch pan.
- In a large bowl, blend cake mix, eggs, oil, peach nectar, and food coloring if using.
- Fold in the chopped peaches and pour the batter into the pan.
- Bake for about 28 minutes or until a toothpick comes out clean with moist crumbs.
- For the frosting, combine butter, cream, and brown sugar in a saucepan. Bring to a boil, stirring constantly.
- Remove from heat, add vanilla and sifted sugar. Whisk until smooth and lump-free.
- Quickly pour the frosting over the cooled cake. Let it set at room temperature or refrigerate before cutting.
Notes
You can substitute nectarines for peaches. For extra crunch, add chopped pecans on top before the frosting sets.