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Best Peach Cake with Brown Sugar Frosting

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This peach cake combines real peaches with peach Jell-O to create a moist and flavorful cake, topped with a rich brown sugar frosting. Perfect for a comforting dessert or special occasion.

Ingredients

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)

1/2 cup salted butter (1 stick)

2 cups brown sugar (packed)

2/3 cup heavy cream

1 teaspoon vanilla

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

Instructions

  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.

Notes

  • Fresh peaches can be used instead of frozen peaches. Just ensure they are well-drained if using canned or fresh peaches.
  • For a lighter frosting, try a cream cheese or whipped cream frosting instead of brown sugar frosting.
  • If you want a stronger peach flavor, add a few drops of peach extract to the batter.
  • The cake stays fresh for a day or two on the counter, but refrigerate it after that for longer shelf life.
  • If you prefer your cake warm, microwave individual slices for 10-15 seconds.

Nutrition

Find it online: http://recipesbyjanet.com/best-peach-cake-with-brown-sugar-frosting/