This Peach Cake with Brown Sugar Frosting is the ultimate summer dessert—light, fluffy yellow cake packed with fresh peaches and topped with a warm brown sugar glaze that sets into a sweet, buttery crust.

Made with boxed cake mix for convenience, it’s the perfect blend of easy and indulgent.

Why You’ll Love This Recipe

Quick & simple – Starts with boxed cake mix for fast prep

Moist and fruity – Fresh peaches and peach nectar add juicy texture

Old-fashioned brown sugar frosting – Rich, buttery, and unforgettable

One-pan dessert – Great for potlucks, birthdays, or casual gatherings

Customizable – Works with nectarines or apricots too

What You’ll Need (Ingredient Highlights)

Yellow cake mix – The base of the cake; use your favorite brand

Peach nectar – Adds fruit flavor and moisture

Fresh peaches – Chopped and folded into the batter

Brown sugar frosting – Made from butter, cream, and sugar for a caramel-like glaze

Orange food coloring – Optional, for a peachy hue

Pro Tips Before You Start

Use ripe peaches – The juicier and sweeter, the better the cake

Don’t overbake – Moist crumbs are good; dry cake is not

Frost while warm – The frosting spreads best while the cake is still hot

Sift the confectioner’s sugar – For a smooth, lump-free glaze

How to Make Peach Cake with Brown Sugar Frosting

Step 1: Make the Cake Batter

Preheat oven to 350°F. In a large mixing bowl, combine: 15 oz yellow cake mix, 3 large eggs, ⅓ cup vegetable oil, ½ cup peach nectar or juice

Optional: 1 drop orange food coloring

Blend until smooth. Gently fold in 1 lb peeled and chopped peaches.

Step 2: Bake the Cake
Pour the batter into a lightly greased 9×12-inch baking pan.

Bake for about 28 minutes, or until a toothpick comes out clean (moist crumbs are okay).

Step 3: Prepare the Frosting
In a saucepan over medium heat, combine: ½ cup unsalted butter (cut into pieces), ½ cup heavy cream, 1 cup packed brown sugar

Stir constantly and bring to a boil. Remove from heat.

Add: 1 tsp vanilla extract, 2½ cups sifted confectioner’s sugar

Whisk until smooth and lump-free.

If needed, return to low heat briefly to dissolve any sugar lumps.

Step 4: Frost the Cake

Immediately pour the frosting over the warm cake, trying to coat it evenly in one go.

The glaze sets quickly and cannot be spread once it firms.

Step 5: Let It Set and Serve

Allow the frosting to harden at room temperature or refrigerate until set.

Slice and serve!

Serving Ideas

With whipped cream – Light and fluffy pairing

With vanilla ice cream – Cold contrast to warm cake

With coffee or tea – Ideal for brunch or afternoon treats

Variations / Substitutions

Use nectarines or apricots instead of peaches

Substitute almond extract for a twist in flavor

Use spice cake mix for a cozy variation

Top with pecans or walnuts before frosting sets

Storage Tips

Store covered at room temperature for up to 2 days

Refrigerate for longer freshness (up to 5 days)

Freeze slices for up to 2 months, wrapped tightly

FAQs

Can I use canned peaches?
Yes, just drain well and chop before adding to the batter.

Is the frosting hard or soft?
It sets to a firm, crackly top—like a glazed donut or fudge topping.

Can I make this gluten-free?
Use a gluten-free cake mix and check all other ingredients.

Can I skip the food coloring?
Absolutely! It’s just for aesthetics.

Final Thoughts

This Peach Cake with Brown Sugar Frosting is a rustic, no-fuss dessert that brings big rewards.

Easy enough for beginners, delicious enough for special occasions—this is one cake recipe you’ll make on repeat.