Name: Brown Sugar Peach Cake with Creamy Brown Sugar Frosting Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: 15 ounces yellow cake mix (e.g., 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); 1/2 cup unsalted butter, cut in pieces; 1/2 cup heavy cream; 1 cup packed brown sugar; 1 teaspoon vanilla extract; 2 1/2 cups confectioner’s sugar, sifted

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Introduction

This Brown Sugar Peach Cake is a delightful twist on a classic yellow cake, bursting with fresh peaches and topped with a rich brown sugar frosting. It’s a perfect dessert for summer gatherings or any time you want a sweet, fruity treat with a caramel-like finish.

A close-up view of a single square piece of yellow cake with a soft, spongy texture, showing chunks of orange fruit embedded inside the cake layer. The cake is topped with a smooth, creamy white icing layer that has slight cracks on the surface. The cake rests on crumpled white paper, placed on a white marbled texture. In the background, a silver fork is partially visible on the left side, and a blurred piece of another cake sits behind the main piece. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces yellow cake mix (such as Duncan Hines)
3 large eggs (or as specified by your cake mix)
1/3 cup vegetable oil (or as specified by your cake mix)
1/2 cup peach nectar or peach juice
1 pound peeled and chopped peaches (about 3–4 peaches)
Drop of 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 teaspoon vanilla extract
2 1/2 cups confectioner’s sugar, sifted

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, blend together the cake mix, eggs, vegetable oil, peach nectar, and orange food coloring if using, until well combined.
Step 2: Gently fold the peeled and chopped peaches into the batter. Pour the mixture into a lightly sprayed 9×12 inch baking pan.
Step 3: Bake for about 28 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Step 4: While the cake bakes, prepare the frosting. In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil over medium heat, stirring constantly.
Step 5: Remove the saucepan from heat, then stir in the vanilla extract and sifted confectioner’s sugar. Whisk until smooth and no lumps remain. Return to low heat if needed to keep smooth.
Step 6: Once the cake is out of the oven, pour the brown sugar frosting evenly over the warm cake. Try to coat it evenly on the first pour, as the frosting will set quickly and become difficult to spread without cracking.
Step 7: Allow the frosting to harden at room temperature or refrigerate the cake before slicing and serving.

Tips & Variations

Use ripe, juicy peaches for the best flavor and natural sweetness in the cake.
If fresh peaches aren’t in season, canned peaches packed in juice can be a good substitute; just drain them well before adding.
Adding a drop of orange food coloring enhances the peachy color but is optional.
For a lighter frosting, you can reduce the brown sugar slightly or substitute half of it with granulated sugar.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. The frosting may firm up further when chilled. Before serving, let the cake sit at room temperature for about 15 minutes to soften slightly. This cake is best enjoyed within a few days for peak freshness.

How to Serve

The image shows a close-up of a square slice of cake on crumpled white parchment paper set on a white marbled surface. The cake has two visible layers: a thick, moist, light yellow base with chunks of orange fruit inside, and a smooth, glossy, slightly cracked light tan icing on top. The cake appears soft and spongy with a dense texture in the bottom layer and a creamy, shiny finish on the top layer. A silver fork is partially visible next to the slice, adding to the casual presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches, but be sure to thaw and drain them well to avoid excess moisture in the batter, which could affect the cake’s texture.

Is it possible to make this cake from scratch without a cake mix?

Absolutely! You can use your favorite yellow cake recipe and add peach nectar and fresh peaches as directed. The frosting recipe will work the same way.