Peachy Cake with Brown Sugar Frosting: Indulge in this delightfully moist peach cake made from a simple cake mix and peach Jell-O! The addition of real peaches ensures each bite is bursting with flavor, while a rich brown sugar frosting takes it over the top. Perfect for summer gatherings or any occasion, this cake is a fruity twist that’s sure to impress!
Ingredients
For the Cake:
- 1 (15-oz) box yellow cake mix
- 2 (3-oz) boxes Peach Jell-O (dry)
- 4 large eggs
- 1 cup vegetable oil
- 1 (16-oz) bag frozen peaches (do not thaw)
For the Frosting:
- 1/2 cup salted butter (1 stick)
- 2 cups packed brown sugar
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- Ice water (for an ice bath)
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch cake pan.
- In a large mixing bowl or stand mixer, combine the cake mix, peach Jell-O, eggs, and oil.
- Cut frozen peach slices into bite-sized pieces and gently fold them into the batter.
- Pour the batter into the prepared pan and bake for 40-45 minutes. Check with a toothpick; moist crumbs are fine, but no wet batter should cling. The edges will be nicely browned.
- Let the cake cool completely on a wire rack.
- For the frosting, combine butter, brown sugar, and heavy cream in a 2-quart pot. Stir over medium-high heat until it reaches a boil, then set a timer for 1 minute, stirring frequently.
- Remove from heat and stir in vanilla. Prepare an ice bath, placing the pot in without letting any water mix with the frosting. Allow it to cool and thicken, scraping the sides occasionally.
- Use a hand mixer to beat the frosting for 3-5 minutes until it’s thicker but still pourable.
- Spread the frosting over the cooled cake.
This peachy delight is best enjoyed fresh but can be stored at room temperature for a couple of days or in the fridge afterward. Good luck keeping it around that long! 🍑✨
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