Best Peach Cake with Brown Sugar Frosting

Why You’ll Love This Recipe

There’s so much to love about this peach cake. The combination of a box cake mix with real peaches and peach Jell-O makes it easy to prepare, while ensuring a moist and flavorful cake. The brown sugar frosting is rich and indulgent, creating a perfect balance to the fruitiness of the cake. Plus, it’s quick to make, with a prep time of just 10 minutes and a bake time of around 40 minutes. If you’re craving a fruity dessert with a decadent twist, this peach cake is sure to become a favorite!

Ingredients

For the cake:

• 1 (15-oz) box yellow cake mix

• 2 (3-oz) boxes Peach Jell-O (not prepared)

• 4 eggs

• 1 cup oil

• 1 (16-oz) bag frozen peaches (do not thaw)

For the frosting:

• ½ cup salted butter (1 stick)

• 2 cups brown sugar (packed)

• ⅔ cup heavy cream

• 1 teaspoon vanilla

• Ice water for an ice bath (not for the recipe)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch cake pan.

2. 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.

3. Open the bag of frozen sliced peaches and cut each slice in half to create bite-sized pieces.

4. Use a sturdy wooden spoon to fold the peaches into the cake batter.

5. Pour the batter into the greased cake pan.

6. Bake at 350°F for 40-45 minutes. Check the center of the cake with a toothpick. If it comes out clean, the cake is done (a few moist crumbs are fine). The edges should be quite brown.

7. Let the cake cool completely on a wire rack.

8. While the cake is cooling, make the brown sugar frosting. In a 2-quart pot, add butter, brown sugar, and heavy cream.

9. Stir the ingredients over medium-high heat until the mixture comes to a boil (bubbling across the top). Set a timer for 1 minute and stir frequently.

10. Remove the frosting from heat and stir in the vanilla.

11. Prepare an ice bath and place the pot of frosting in it (making sure no water gets in the frosting). Let the frosting cool, scraping the sides occasionally, until it’s room temperature and thickened.

12. Use a hand mixer to beat the frosting for 3-5 minutes, until thick but still pourable.

13. Spread the frosting over the cooled cake.

14. The cake will stay fresh on the counter for a day or two, but after that, store it in the fridge.

Servings and Timing

• Prep time: 10 minutes

• Cook time: 40-45 minutes

• Total time: 50 minutes

• Servings: 12

Variations

• Fresh Peaches: You can substitute frozen peaches with fresh peaches. Just make sure they are well-drained if using canned or fresh peaches.

• Frosting Variation: If you want a lighter frosting, try a cream cheese frosting or whipped cream frosting as an alternative to the brown sugar version.

• Peach Extract: For an even stronger peach flavor, consider adding a few drops of peach extract to the batter.

Storage/Reheating

• Storage: The cake can be kept on the counter for a day or two, but after that, refrigerate it to maintain freshness.

• Reheating: If you prefer your cake warm, you can microwave individual slices for 10-15 seconds until just warm. Be careful not to overheat.

FAQs

1. Can I use fresh peaches instead of frozen?

Yes! You can use fresh peaches as long as they are properly drained if they’re canned. Fresh peaches should be peeled and chopped into small pieces.

2. Is there an alternative to the peach Jell-O?

If you prefer not to use peach Jell-O, you could try using other fruit-flavored gelatin, such as apricot or mango, for a similar flavor profile.

3. Can I make the frosting ahead of time?

Yes, you can prepare the frosting a few hours ahead of time. Just store it at room temperature until you're ready to frost the cake.

4. What type of oil is best for this recipe?

Light-tasting olive oil or any vegetable oil works best, as it doesn’t overpower the flavor of the peaches.

5. How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with very moist crumbs, the cake is done.

6. Can I freeze the cake?

Yes, you can freeze the cake before frosting. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw it in the fridge before frosting.

7. How long will the frosting take to cool?

The frosting will take about 15-20 minutes to cool in the ice bath to room temperature and thicken.

8. Can I use margarine instead of butter for the frosting?

Yes, you can use margarine instead of butter, but the flavor may slightly differ.

9. Can I use a different type of cake mix?

You can experiment with other cake mixes, but yellow cake mix works best for this recipe due to its neutral flavor and texture.

10. How do I make the cake less sweet?

If you find the cake too sweet, you can reduce the amount of brown sugar in the frosting or use a lighter frosting option like whipped cream.

Conclusion

This Best Peach Cake with Brown Sugar Frosting is a delightful treat that blends the freshness of peaches with the richness of brown sugar frosting. Perfect for any occasion, this dessert is sure to impress anyone with its moist texture and sweet, indulgent frosting. Whether you're celebrating a special event or simply treating yourself, this cake will be a hit!