Description

This Brown Sugar Peach Cake is a moist and flavorful dessert combining the sweetness of fresh peaches with a rich brown sugar frosting. Featuring a tender yellow cake base made with peach nectar and chunks of ripe peaches, it is topped with a luscious brown sugar and butter glaze that sets into a delightful crust, perfect for any occasion.

Ingredients

Scale

Cake

15 ounce yellow cake mix (Duncan Hines recommended)
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)

Brown Sugar Frosting

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
Prepare Cake Batter: In a mixing bowl, blend together the yellow cake mix, eggs, vegetable oil, peach nectar, and orange food coloring if using until well combined. Gently fold in the peeled and chopped peaches to evenly distribute them without breaking up the fruit.
Bake the Cake: Pour the batter into a lightly sprayed 9×12 inch baking pan. Place in the preheated oven and bake for about 28 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with moist crumbs but no wet batter.
Make Brown Sugar Frosting: While the cake bakes, combine the unsalted butter, heavy cream, and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly to dissolve the sugar and prevent burning. Remove from heat and whisk in the vanilla extract and sifted confectioner’s sugar until smooth and lump-free. Return to low heat briefly if needed to maintain a pourable consistency.
Frost the Cake: Once the cake is out of the oven, immediately pour the warm brown sugar frosting evenly over the surface. Aim to cover the cake in one pour, as the frosting sets quickly and becomes difficult to spread without cracking.
Set the Frosting: Let the frosting harden at room temperature or place the cake in the refrigerator until the glaze is fully set before cutting and serving.

Notes

You can substitute peach nectar with peach juice if preferred.
Use a 9×12 inch pan for best baking results and uniform thickness.
The orange food coloring is optional and mainly for enhancing visual appeal.
Check the cake frequently near the end of baking to avoid overbaking, as ovens vary.
The frosting should be poured warm for an even coating but avoid overheating to prevent it becoming too runny.
Allowing the frosting to set fully ensures neat slices without cracking the topping.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peach cake, brown sugar frosting, summer dessert, yellow cake mix, peach nectar, homemade frosting