Brown Sugar Peach Cake Recipe

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This brown sugar peach cake is a standard yellow cake filled with fresh peaches and iced with brown sugar caramel. It's the perfect summer dessert!

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Ingredient

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– 15 ounce yellow cake mix, (I like 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 lb peeled and chopped peaches, (about 3-4) – drop orange food colouring, optional BROWN SUGAR FROSTING – 1/2 cup unsalted butter, cut in piece – 1/2 cup heavy cream – 1 cup packed brown sugar – 1 tsp vanilla extract – 2 1/2 cups confectioner's sugar, sifted

Ingredient

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Heat the oven up to 350F. The cake mix, eggs, oil, nectar, and food colouring, if using, should all be mixed together well. 

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Step 1

Instructions

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Combine the peaches with the batter and pour it into a 9x13 pan that has been lightly sprayed. After 28 minutes, or until done...For verification, you can use a toothpick.  

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Step 2

It should come out clean, but moist bits are fine. In a pot, mix the brown sugar, butter, and cream together. Keep stirring as you bring the mixture to a boil. 

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Step 3

Turn off the heat and add the sugar and vanilla. Blend the ingredients with a whisk until there are no more sugar lumps. If you have to, put it back on low heat. 

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Step 4

Cover the cake with frosting. Try to spread it out evenly the first time because it will harden quickly and break when you try to spread it again. 

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Step 5

Before you cut, let the frosting set at room temperature or in the fridge.

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Step 6

Also see

Lemon Layer Cake with Lemon Poppy Seed Frosting Recipe 

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