Description
This classic peach cake with brown sugar frosting celebrates summer’s sweetest harvest in a delightful dessert. Delicate layers of moist cake and rich frosting offer Southern comfort with each memorable bite you’ll savor.
Ingredients
Scale
- 15 oz yellow cake mix (package)
- 4–6 fresh peaches (peeled and sliced) or 16 oz frozen peaches (not thawed)
- 2 (3 oz) packages peach-flavored gelatin
- 4 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups brown sugar
- 2/3 cup heavy cream
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 1 tsp vanilla extract
- 1/4 tsp salt (optional)
- ice bath (optional)
Instructions
- Prepare the oven to 350°F (177°C) and grease a 9×13-inch baking dish with non-stick spray.
- In a large mixing bowl, blend yellow cake mix, peach gelatin, eggs, vegetable oil, and vanilla extract until just combined, avoiding overmixing.
- Carefully fold sliced peaches into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from the oven and allow to cool completely in the baking dish.
- Create the frosting by combining brown sugar, heavy cream, and butter in a saucepan over medium-high heat, bringing to a boil and cooking for one minute.
- Remove from heat and incorporate vanilla extract and salt into the mixture.
- Place the saucepan in an ice bath, stirring continuously until the mixture cools and begins to thicken.
- Beat the frosting for 4-5 minutes until it reaches a thick, fluffy consistency.
- Spread the brown sugar frosting evenly across the cooled cake surface.
- Cut into squares and serve at room temperature.
Notes
- Fresh peaches work best when they’re ripe but still slightly firm, providing optimal texture and sweetness to the cake.
- Consider peeling peaches by blanching them in boiling water for 30 seconds, which makes skin removal easier and smoother.
- Use room temperature eggs to ensure better batter integration and more consistent cake texture.
- If gluten-sensitive, swap yellow cake mix with a gluten-free alternative without compromising the cake’s delightful flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 65 mg