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Brown Sugar Peach Cake

Irresistible Brown Sugar Peach Cake for Sweet Summer Moments

This Brown Sugar Peach Cake is a delightful dessert that captures summer's essence with moist cake and rich caramel icing.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups fresh peaches Can substitute with 16 ounces of frozen peaches (do not thaw) or two 15-ounce cans of canned peaches (drained)
  • 1 box yellow cake mix Betty Crocker mix weighs 13.25 ounces; Pillsbury and Duncan Hines weigh 15 ounces
  • 1/2 cup unsalted butter Can replace with 1/3 cup vegetable oil
  • 1 cup peach nectar If using canned peaches, replace with the reserved juice from the can or omit for fresh peaches
  • 1 teaspoon vanilla extract
  • 3 large eggs
For the Caramel Icing
  • 1 cup brown sugar Key ingredient for the caramel icing
  • 1/2 cup heavy whipping cream Can experiment with half and half
  • 2 cups powdered sugar Sifting it ensures a smoother texture
For Garnish
  • 1 cup sliced peaches Optional garnish for aesthetics and flavor

Equipment

  • Oven
  • Mixing Bowl
  • Hand mixer
  • baking dish
  • Saucepan
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9 inch baking dish.
  2. Peel and chop peaches into bite-sized pieces; blanching makes peeling easier.
  3. Combine yellow cake mix, melted butter, peach nectar, vanilla extract, and eggs in a bowl and mix until creamy.
  4. Gently fold in chopped peaches without overmixing.
  5. Pour batter into prepared dish and bake for 25-30 minutes until toothpick comes out clean.
  6. Prepare the icing by boiling brown sugar, melted butter, and heavy cream; whisk until smooth.
  7. Pour warm icing over the hot cake immediately after it comes out of the oven.
  8. Allow cake to cool to room temperature before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 6mgCalcium: 20mgIron: 1mg

Notes

For best results, make icing shortly before cake is done baking. Allow cake to cool before refrigerating to avoid condensation.

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