Description
This Brown Sugar Peach Cake is a Southern-inspired dessert featuring a soft, moist cake filled with fresh peaches and topped with a rich, caramel-like brown sugar icing. Perfect for summer gatherings, brunch, or an indulgent treat, this cake is easy to make using a cake mix shortcut while still tasting homemade.
Ingredients
Scale
- Cake:
- 1 (15-ounce) box yellow cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- ½ cup peach nectar or peach juice
- 1 lb fresh peaches, peeled and chopped (about 3–4 peaches)
- Brown Sugar Icing:
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix the cake batter: In a bowl, beat together the cake mix, eggs, vegetable oil, and peach nectar until smooth. Gently fold in the chopped peaches.
- Bake the cake: Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted comes out clean.
- Prepare the icing: In a saucepan, melt the butter over medium heat. Stir in brown sugar and heavy cream. Bring to a gentle boil and let it simmer for 1-2 minutes.
- Finish the icing: Remove from heat and stir in vanilla extract. Slowly whisk in powdered sugar until smooth.
- Assemble: Pour the warm icing over the warm cake, spreading it evenly. Allow it to set for at least 15 minutes before slicing.
- Serve & enjoy!
Notes
- If using canned peaches, drain them well and pat dry.
- Refrigerate leftovers for up to 4 days.
- Freezes well for up to 2 months—wrap slices individually.
- Serve warm with ice cream or cold for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American