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Brown Sugar Peach Cak

Brown Sugar Peach Cak

Brown sugar peach cake is a moist, flavorful dessert that combines the sweetness of ripe peaches with the rich depth of brown sugar in every bite. Easy to make and endlessly adaptable, it’s a crowd-pleasing treat perfect for summer gatherings, holiday tables, or anytime comfort baking.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 16
Ingredients Method

Ingredients
  

For the Cake:
  • 15- ounce box yellow cake mix Duncan Hines recommended or your preferred brand
  • 3 large eggs or the quantity listed on your cake mix instructions
  • 1/3 cup vegetable oil or as directed by your cake mix package
  • 1/2 cup peach nectar or peach juice
  • 1 pound of peeled and chopped peaches approximately 3 to 4 peaches
  • A drop of orange food coloring optional for enhanced peachy color
For the Brown Sugar Frosting:
  • 1/2 cup unsalted butter cut into pieces
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners’ sugar sifted

Method
 

  1. Preheat your oven to 350°F.
  2. In a large bowl, mix together the cake mix, eggs, vegetable oil, peach nectar, and orange food coloring (if using) until the batter is smooth and well combined. Gently fold in the chopped peaches, then pour the batter into a 9×12-inch baking pan that has been lightly greased or sprayed with nonstick spray. Bake for approximately 28 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs—no raw batter.
  3. To make the frosting, place the butter, heavy cream, and brown sugar in a saucepan over medium heat and bring to a boil, stirring constantly to keep it smooth. Remove the pan from the heat and stir in the vanilla extract and sifted confectioners' sugar. Whisk until the frosting is completely smooth and free of lumps—return it to low heat briefly if needed to help dissolve any remaining sugar.
  4. Immediately pour the warm frosting over the cake, aiming to spread it evenly in one go, as it sets quickly and becomes difficult to smooth out once firm. Allow the frosting to cool and harden at room temperature or in the refrigerator before slicing and serving.