Best Peach Cake Brown Sugar

This peach cake is the kind of dessert you end up craving every summer and reaching for when you want bright fresh flavors any time of year. I started making it when I wanted something easy with big fruit flavor and now it disappears at every family gathering. The sweet brown sugar frosting makes this cake taste bakery-worthy but you will be amazed how fast it all comes together.

I pulled this out of the oven at a picnic once and nobody could believe it started with a cake mix. The frosting gets the most compliments and there are rarely leftovers.

Ingredients

• Yellow cake mix: Choose a good quality 15 ounce box so your base is soft and flavorful
• Peach Jell O: The secret to turbocharging the peach taste Grab the 3 ounce size boxes and look for the brightest color for the best visual pop
• Eggs: Four eggs add richness and structure so the cake is sturdy enough for all those peaches
• Oil: Light tasting olive oil is my favorite so the fruit shines There are good results with classic vegetable oil too
• Frozen peaches: Use a quality brand with ripe fruit The bigger the slices the better the chunks in the final cake Do not thaw them first this keeps the texture firm
• Salted butter: Use real butter not margarine for a frosting that has true creamy taste
• Brown sugar: Packed tightly in your measuring cup This gives the frosting a caramel like depth Always use fresh soft brown sugar for smoothest results
• Heavy cream: Look for thick fresh cream for best whip and richness in the frosting
• Vanilla: Pure vanilla rounds out the flavors and adds complexity A little goes a long way
• Ice water: will be used to cool the frosting fast so gather some ice cubes ahead

Step-by-Step Instructions

Make the batter:

Use a large mixing bowl or stand mixer to combine the cake mix peach Jell O eggs and oil. Beat until totally smooth and evenly mixed. The color should be bright and the batter thick

Prepare the peaches:

Take your bag of frozen sliced peaches and cut each piece in half for better bites. If using canned or fresh peaches pat them absolutely dry first. Fold the pieces gently into your batter using a sturdy spoon so the fruit does not break up too much

Bake the cake:

Pour the batter into a well greased nine by thirteen inch cake pan. Smooth out evenly and place in the preheated oven at 350 degrees F. Bake for around forty to forty five minutes. Check doneness with a toothpick. It is finished when there is no raw batter on the pick a few moist crumbs are fine. The edges will be nicely brown

Cool the cake:

Set your cake on a wire rack and let it cool completely. This is vital so the frosting goes on smoothly and does not melt

Make the frosting:

In a two quart pot combine the butter brown sugar and heavy cream. Place over medium high heat and stir gently as it melts together. Wait for a full rolling boil bubbles should cover the surface then set a timer for one minute stirring the whole time

Chill the frosting:

Remove the pot from heat and mix in the vanilla. Prepare an ice bath in a large bowl. Carefully place your pot into the bath making sure water does not get in the frosting. Let it cool until it thickens and is close to room temperature Scrape the edges of the pot so you do not miss any frosting

Whip the frosting:

Using a hand mixer beat the frosting for three to five minutes. It should look shiny smooth and still pourable but hold a ribbon when you lift the beater

Frost the cake:

Spread your gorgeous brown sugar frosting over the fully cooled cake, making sure to cover every corner. Let set at room temp or store as directed

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Brown sugar is my secret weapon in dessert recipes. The smell alone when boiling the sugar and butter makes everyone hover in the kitchen. My little nieces always beg to lick the frosting beaters and I admit it is impossible to resist sneaking a spoonful.

Storage Tips

Keep this cake covered on the counter for up to two days but after that it needs the fridge to stay fresh. The frosting will firm up in the fridge but still taste incredible. If you want to freeze slices just wrap tightly and thaw at room temp so the texture stays moist.

Ingredient Substitutions

Fresh or canned peaches do work well if you drain them thoroughly and dry them with paper towels. If you want less sweetness try using unsweetened canned peaches. Peach Jell O can be swapped for orange Jell O if you need to improvise.

Serving Suggestions

This cake is sturdy enough to travel so take it to barbeques or picnics. Add a scoop of vanilla ice cream for a true southern style treat. Sometimes I cut it into squares and bring it out with coffee for brunch or afternoon snacks.

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From Box Mix to Family Favorite

Peach cakes date back to southern kitchens where cooks made the most of fruit harvests. The Jell O and cake mix shortcut came about for busy home bakers but you can taste the care in every slice. I love that a humble box mix dessert ends up being the star of the table.

Recipe FAQs

→ Can I use fresh peaches instead of frozen?

Yes! Fresh peaches work well, just make sure to peel and drain them thoroughly before folding into the batter.

→ What pan size should I use?

A standard 9x13 inch cake pan is ideal for this recipe, ensuring even baking and ample slices.

→ How do I know when the cake is done?

Use a toothpick inserted in the center. It should come out clean or with a few moist crumbs, but no wet batter.

→ Can I prepare the frosting ahead?

Yes, you can make the brown sugar frosting in advance and re-whip gently before spreading on the cooled cake.

→ How should leftovers be stored?

Once cooled and topped, the cake keeps covered at room temperature for up to two days or refrigerated for longer freshness.