Best Peach Cake with Brown Sugar Frosting
User Reviews
5
Best Peach Cake with Brown Sugar Frosting
Description
The cake combines boxed yellow cake mix, peach gelatin, eggs, oil, and halved frozen peach slices stirred gently to distribute fruit evenly without breaking it down. Baking in a greased 9x13 pan at 350°F for 40-45 minutes produces a tender crumb with deeply browned edges. A toothpick inserted should come out clean or with moist crumbs for doneness.
The brown sugar frosting is prepared by heating butter, packed brown sugar, and heavy cream until boiling, then cooking for an additional minute before removing from heat and stirring in vanilla. Cooling the frosting in an ice bath helps it thicken to a spreadable texture.
This peach cake offers a combination of soft, moist cake with fruity accents and a rich, creamy frosting that balances caramel sweetness and peach flavor. It is suitable as a dessert or celebratory treat during peach season or when using frozen peaches.
Using well-drained fresh or canned peaches is also possible if frozen peaches are not available, requiring care to avoid excess moisture. Light-tasting olive oil is recommended but any vegetable oil can be used.
Ingredients
For the cake:
- 1 (15-oz) box yellow cake mix
- 2 (3-oz) boxes peach gelatin dessert not made
- 4 egg
- 1 cup oil
- 1 (16-oz) bag peaches do not thaw, frozen
For the frosting:
- 1/2 cup butter 1 stick, salted
- 2 cups brown sugar packed
- 2/3 cup heavy cream
- 1 teaspoon vanilla
- water for an ice bath, not to go in the recipe, ice
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9x13 inch cake pan.
- In a large bowl or stand mixer, beat together the cake mix, 2 boxes of peach Jell-O, 4 eggs, and the cup of oil.
- Open the bag of frozen sliced peaches. Cut each slice in half so they are a little more bite size.
- Use a sturdy wooden spoon to fold the peaches into the cake batter.
- Pour the batter into the greased cake pan.
- Bake at 350 for about 40-45 minutes. Check the center of the cake with a toothpick; if it comes out without batter it is done. (very moist crumbs are ok.) The edges will be quite brown.
- Let the cake cool completely on a wire rack.
- While the cake cools, make the brown sugar frosting. In a 2 quart pot, add butter, brown sugar, and heavy cream.
- Stir together over medium high heat until it reaches a boil (bubbles all the way across the top). Set a timer for 1 minute and stir frequently.
- Remove from heat. Stir in the vanilla.
- Prepare an ice bath. Set the pot of frosting in the ice bath (don't get water in the frosting!!) Let the frosting cool in the ice bath, scraping sides occasionally, until the frosting is room temperature and much thicker. See photos.
- Use a hand mixer to beat the frosting for about 3-5 minutes, until it is thicker but still pourable.
- Spread the frosting over the cooled cake.
- This keeps on the counter for a day or two, but after that I would put it in the fridge. Good luck keeping it around that long!
Notes
- Light-tasting olive oil is preferred, though other vegetable oils can be substituted.
- Fresh or canned peaches can replace frozen peaches if well drained to avoid excess moisture in the batter.
- Ensuring peaches are cut into smaller pieces helps distribute fruit more evenly and improves bite size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 639kcal | 32% |
| Carbohydrates | 82g | 27% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 66g | 132% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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