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Brown Sugar Peach Cake

This classic yellow cake is bursting with fresh peaches and topped with a rich brown sugar caramel icing. The perfect summer dessert!

Table of Contents

Ingredients

Cake

  • 15-ounce yellow cake mix (such as Duncan Hines)
  • 3 large eggs (or as directed by cake mix)
  • 1/3 cup vegetable oil (or as directed by cake mix)
  • 1/2 cup peach nectar or peach juice
  • 1 lb fresh peaches, peeled and chopped (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 confectioners’ sugar, sifted

Instructions

  1. Prepare the Cake Batter: Preheat oven to 350°F. In a large bowl, blend the cake mix, eggs, oil, peach nectar, and food coloring (if using) until smooth. Gently fold in the chopped peaches. Pour the batter into a lightly greased 9×13-inch pan.
  2. Bake: Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (no wet batter). Let the cake cool.
  3. Make the Frosting: In a saucepan, combine butter, heavy cream, and brown sugar. Bring to a boil, stirring constantly. Remove from heat, add vanilla, and whisk in the sifted confectioners’ sugar until smooth. If lumps remain, briefly return to low heat, stirring until they dissolve.
  4. Frost the Cake: Pour the warm frosting over the cooled cake, aiming for even coverage on the first pour (the frosting sets quickly and can crack if spread). Let the frosting set at room temperature or in the refrigerator before slicing.