Introduction

Brown Sugar Peach Cake is a moist, flavorful dessert that perfectly combines juicy peaches with a rich brown sugar caramel frosting. It’s easy to make and ideal for summer gatherings or any time you crave a sweet, fruity treat.

A close-up view of a square slice of peach cake showing two main layers: a thick light brown cracked glaze layer on top with a smooth and slightly shiny texture, and a soft yellow cake layer below filled with visible peach chunks giving patches of deeper orange. The slice is on crinkled white paper with a silver fork nearby on the left, and blurred peach slices in the background. The overall setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces yellow cake mix (such as Duncan Hines)
3 large eggs (or the amount specified by your cake mix)
1/3 cup vegetable oil (or the amount 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 the batter is 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 and spread evenly.
Step 3: Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean but still moist with crumbs.
Step 4: While the cake bakes, prepare the brown sugar frosting. Combine the butter, heavy cream, and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly.
Step 5: Remove the saucepan from the heat, then stir in the vanilla extract and sifted confectioner’s sugar. Whisk until smooth and lumps of sugar have disappeared. If needed, return to low heat and stir to achieve a smooth consistency.
Step 6: Pour the frosting evenly over the warm cake, spreading carefully on the first try since the frosting sets quickly and can crack if spread later.
Step 7: Allow the frosting to harden at room temperature or refrigerate before cutting and serving.

Tips & Variations

Use ripe, juicy peaches for the best flavor and texture in the cake.
If fresh peaches are unavailable, frozen peaches (thawed and drained) can be used instead.
For a slightly tangy note, add a teaspoon of lemon juice to the batter along with the peach nectar.
To keep the frosting extra smooth, ensure the confectioner’s sugar is well sifted before adding.

Storage

Store the cake covered at room temperature or in the refrigerator for up to 3 days. To reheat, allow the cake to come to room temperature if refrigerated; the frosting is best enjoyed at cooler temperatures and does not require microwaving.

How to Serve

A close-up image of a square piece of cake with two layers: the bottom layer is a moist, light yellow cake with visible pieces of peach mixed inside, and the top layer is a smooth, shiny light brown glaze spread evenly over the cake. The cake rests on white crumpled parchment paper on a white marbled surface. To the left of the cake piece, there is a silver fork partially placed on the paper, and behind the cake, another similar cake piece is slightly blurred. A slice of peach is also visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute with any yellow or white cake mix, but results may vary slightly in texture and flavor.

Is it possible to make this cake gluten-free?

Absolutely! Use a gluten-free yellow cake mix and verify that all other ingredients (like peach nectar and confectioner’s sugar) are gluten-free certified.