Brown Sugar Peach Cake

Nothing says summer in my kitchen quite like this Brown Sugar Peach Cake brimming with ripe peaches and finished with a thick layer of brown sugar caramel frosting This cake has become a go to for potlucks and easy entertaining when peaches are at their sweetest

My family requests this cake every time peaches are in season I first made it for a summer barbecue and barely had any left to bring home

Ingredients

• Yellow cake mix 15 ounce: for a reliable crumb and easy starting point Look for a quality brand with real vanilla like Duncan Hines
• Large eggs: Adds structure and richness Choose fresh eggs for best results
• Vegetable oil: Makes the cake tender Use a neutral flavor oil
• Peach nectar or peach juice: Adds subtle fruity flavor and moisture Try to find peach nectar in the Latin foods aisle or substitute with orange juice for a citrus note
• Fresh peaches 1 pound peeled and chopped: for juicy texture and natural sweetness Choose peaches that are fragrant and slightly soft but not mushy
• Orange food coloring Optional: just for a golden hue Pick a gel or natural brand for vivid color
• Unsalted butter: For the frosting gives a creamy base Use good quality butter for a smooth finish
• Heavy cream: Makes the frosting rich and helps create the caramel flavor Go for full fat cream for the right consistency
• Packed brown sugar: Forms the heart of the caramel icing Use fresh soft brown sugar for easy blending
• Vanilla extract: Brings warmth to the frosting Pure vanilla works best
• Confectioners sugar: Sifted to ensure a perfectly smooth and glossy frosting Use fresh powdered sugar to avoid lumps

Step by Step Instructions

Prepare the Batter:

Blend the cake mix with eggs oil peach nectar and food coloring in a large bowl Mix until the batter is fully combined and silky making sure there are no streaks of dry mix

Fold in the Peaches:

Gently add the peeled and chopped peaches to the batter Fold until evenly dispersed but avoid overmixing to keep the cake light and fluffy

Bake the Cake:

Pour the batter into a lightly greased 9x12 baking pan Smooth the surface with a spatula Bake at 350F for about 28 minutes Test with a toothpick it should come out mostly clean with a few moist crumbs

Make the Brown Sugar Frosting:

Combine the butter cream and brown sugar in a saucepan Bring to a gentle boil over medium stirring constantly Once bubbling remove from heat Stir in vanilla and sifted confectioners sugar Whisk it smooth returning to low heat if lumps persist

Frost the Cake:

While the cake is still just warm pour the frosting evenly over the top in one pass The frosting sets up fast so try to cover as much as you can right away Avoid spreading after it sets or the surface may crack

Let It Set and Serve:

Allow the frosting to cool and harden at room temperature or speed up in the fridge Slice once the top is firm for clean neat pieces

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Peaches have always been a special part of family summers for us My favorite part of this cake is that you get bits of peach in every single bite and the brown sugar frosting tastes like the best part of a peach cobbler

Storage Tips

This cake keeps best covered at room temperature for one or two days If you need to make it ahead store it in the refrigerator well wrapped for up to four days For longer storage slice the cake and freeze the pieces individually wrapped for an easy treat straight from the freezer

Ingredient Substitutions

No peach nectar Try orange juice or even apple juice for a similar moist texture If you only have canned peaches drain and pat dry before adding If you’re out of brown sugar white sugar plus a bit of molasses gives a quick substitute for the frosting

Serving Suggestions

Serve chilled or at room temperature for picnics The cake is delicious solo but a scoop of vanilla ice cream on top takes it to another level For color and freshness scatter extra peach slices over the frosted cake before serving

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Cultural and Historical Context

Peach cakes and cobblers have deep roots in American summer traditions This version blends vintage caramel frosting with modern shortcuts making it a nostalgic treat that still fits our busy schedules

Recipe FAQs

→ What kind of peaches work best?

Fresh, ripe yellow peaches provide the best texture and flavor, but peeled frozen peaches can also be used if fresh are unavailable.

→ Can I use a homemade yellow cake base?

Absolutely. Substitute your favorite scratch-made yellow cake batter and fold in peach nectar and chopped peaches as directed.

→ Does the brown sugar icing harden completely?

The icing sets to a firm layer, which makes it easy to slice and offers a slight crackle as you bite in, while remaining creamy underneath.

→ Can this dessert be made ahead?

Yes, it stores well. Cool completely, cover tightly, and keep at room temperature or refrigerate for 2–3 days for best freshness.

→ Is it possible to make this gluten-free?

Swap in your preferred gluten-free yellow cake mix and check that all other ingredients are gluten-free for safe results.

→ How should leftovers be stored?

Keep leftover squares in an airtight container at room temperature or refrigerate. Let come to room temperature for best texture before serving.