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Peach Cake with Brown Sugar Frosting

Peach Cake with Brown Sugar Frosting

Emily
A moist summer dessert featuring fresh peaches and creamy caramel-like brown sugar icing
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 485 kcal

Equipment

  • 9x13-inch baking pan
  • Large Mixing Bowl
  • Electric mixer
  • Saucepan

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 4 large eggs room temperature
  • 1 cup vegetable oil
  • 1/2 cup peach nectar or peach juice
  • 2 teaspoons vanilla extract
  • 3 cups fresh peaches peeled and diced
  • 2 cups packed brown sugar
  • 2/3 cup heavy cream
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract for frosting
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 350°F. Grease a 9x13 inch baking pan and set aside.
  • In a large bowl, combine cake mix, eggs, oil, peach nectar, and vanilla. Beat on medium speed for 2 minutes until smooth.
  • Gently fold in diced peaches. Spread batter evenly into prepared pan.
  • Bake for 40-45 minutes until toothpick inserted in center comes out clean. Cool completely.
  • For frosting, combine brown sugar, cream, and butter in saucepan over medium heat. Bring to boil, stirring constantly for 1 minute.
  • Remove from heat. Whisk in vanilla and salt. Cool to room temperature, then beat until fluffy.
  • Spread brown sugar frosting over cooled cake. Serve at room temperature.

Notes

  • Use fresh peaches for best flavor, frozen work too but do not thaw
  • Frosting sets quickly, work fast when spreading
  • Store at room temperature 2 days, then refrigerate up to 5 days
Keyword Peach Cake with Brown Sugar Frosting