Peach Cake with Brown Sugar Frosting
This Peach Cake with Brown Sugar Frosting is bursting with juicy peaches and topped with a rich, caramel-like glaze. Using a simple cake mix base and fresh fruit, it’s an easy crowd-pleaser with a luscious brown sugar frosting that soaks into every bite.
Ingredients
- 15 oz yellow cake mix I like Duncan Hines
- 3 large eggs
- ⅓ cup vegetable oil
- ½ cup peach nectar or peach juice
- 1 lb peeled and chopped peaches about 3–4
- Drop of orange food coloring optional
Brown Sugar Frosting
- ½ cup unsalted butter cut into pieces
- ½ cup heavy cream
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2½ cups confectioner’s sugar sifted
Instructions
- Preheat oven to 350°F. Mix cake mix, eggs, oil, nectar, and optional food coloring.
- Fold in peaches.
- Pour into a greased 9×12 pan.
- Bake 28 minutes or until toothpick comes out with moist crumbs.
- For frosting, heat butter, cream, and brown sugar in saucepan until boiling, stirring constantly.
- Remove from heat and whisk in vanilla and sifted sugar.
- See full steps with tips & photos → https://mischacrossing.com/peach-cake-with-brown-sugar-frosting/
Notes
- Peach Substitutes: Use canned or frozen peaches if fresh are out of season—just drain well before using.
- Frosting Tip: Frost the cake while both cake and frosting are warm to allow it to soak in slightly for extra flavor.
- Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Make-Ahead: Bake the cake a day ahead and frost just before serving for best texture.