This Brown Sugar Peach Cake is your new go-to summer dessert. Ripe, sun-kissed peaches are gently folded into a moist yellow cake and crowned with a luscious, caramel-style brown sugar glaze. Every bite tastes like sunshine and sweetness, delivering the comfort of a homemade classic with minimal effort. Whether you’re baking for a backyard barbecue or looking for an easy dessert that highlights fresh fruit, this cake delivers big flavor with a soft, buttery crumb. Using boxed cake mix as a shortcut, it keeps things simple while still offering a homemade taste that screams summertime indulgence.
Why You’ll Love This Recipe
- Quick and easy: Uses a cake mix as the base, saving you time without sacrificing flavor.
- Fruit-forward: Bursting with fresh peaches in every bite.
- Caramel decadence: The brown sugar frosting sets into a soft glaze that’s rich and buttery.
- Perfect for gatherings: Serves 12, making it ideal for potlucks, BBQs, or family dinners.
- Seasonal and nostalgic: A true taste of summer, blending fresh fruit with comforting sweetness.
Ingredients
For the Cake:
- 1 (15-ounce) box yellow cake mix (Duncan Hines recommended)
- 3 large eggs (or as specified by your cake mix)
- 1/3 cup vegetable oil (or as per cake mix instructions)
- 1/2 cup peach nectar or peach juice
- 1 lb fresh peaches, peeled and chopped (about 3-4 medium peaches)
- A drop of orange food coloring (optional, for a golden hue)
For the Brown Sugar Frosting:
- 1/2 cup unsalted butter, cubed
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups confectioner’s sugar, sifted
How to Make Brown Sugar Peach Cake
- Preheat the Oven: Set your oven to 350°F and lightly grease a 9×12-inch baking pan.
- Mix the Batter: In a large bowl, combine the cake mix, eggs, oil, peach nectar, and food coloring (if using). Stir until the mixture is smooth and no lumps remain.
- Add the Peaches: Gently fold in the chopped peaches to distribute evenly.
- Bake: Transfer the batter into the greased baking pan, spreading it out to create an even layer. Bake for approximately 28 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool Slightly: Let the cake cool while you prepare the frosting.
- Make the Frosting: In a medium saucepan, combine the butter, heavy cream, and brown sugar. Bring to a gentle boil, stirring constantly. Remove from heat, stir in vanilla extract, and whisk in the sifted confectioner’s sugar until smooth.
- Frost the Cake: Immediately pour the frosting over the warm cake, spreading it quickly and evenly. It will set fast, so work swiftly to avoid cracking.
- Set and Serve: Allow the frosting to harden at room temperature or refrigerate before slicing.
Helpful Tips
- Choose peaches that are aromatic and slightly soft to the touch—these will offer the sweetest, most robust flavor.
- Peach nectar adds richness and a concentrated peach flavor; it’s worth sourcing if possible.
- Fold peaches gently to avoid crushing them and turning the batter watery.
- Work quickly with the frosting, as it sets rapidly upon contact with the cake.
- Let it cool completely before slicing to get clean edges.
Substitutions and Variations
- Fruit swap: Try nectarines, plums, or even cherries in place of peaches.
- Cake mix alternatives: White or butter-flavored cake mixes also work well.
- Dairy-free: Use plant-based butter and cream alternatives for a dairy-free version.
- Nuts for crunch: Add chopped pecans or walnuts on top before the frosting sets.
- Spice it up: A pinch of cinnamon or nutmeg in the batter adds a warm depth.
Frequently Asked Questions
Can I use canned or frozen peaches? Yes. Drain canned peaches well and pat them dry. If using frozen, thaw and drain thoroughly to avoid excess moisture.
Do I need to peel the peaches? Peeling is recommended for a smoother texture, but you can leave the skins on if you prefer a rustic look.
Can I make this cake ahead of time? Absolutely. It keeps well and actually tastes better the next day as the flavors meld.
Is the frosting hard or soft? The frosting sets into a soft glaze—firm to the touch but still smooth and creamy when you bite into it.
Storage Instructions
- Room temperature: Store covered for up to 2 days in a cool environment.
- Refrigerator: Keeps well for up to 5 days. Let it come to room temperature before serving.
- Freezing: Individually wrap each slice and store in the freezer for up to 2 months. Thaw overnight in the fridge.
Conclusion
This Brown Sugar Peach Cake isn’t just a dessert—it’s a celebration of summer in every bite. With juicy peaches, a tender crumb, and a glaze that tastes like caramel heaven, it’s destined to become a family favorite. Whether you’re making it for a picnic, potluck, or just because, don’t be surprised when there’s nothing left but crumbs.
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Brown Sugar Peach Cake Recipe: The Ultimate Summer Dessert
- Total Time: 43 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Brown Sugar Peach Cake is the ultimate summer dessert made with fresh peaches, a yellow cake mix, and a rich brown sugar frosting. Try it now!
Ingredients
1 (15 oz) box yellow cake mix
3 large eggs
1/3 cup vegetable oil
1/2 cup peach nectar or juice
1 lb fresh peaches, peeled & chopped
Drop of orange food coloring (optional)
Brown Sugar Frosting:
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed brown sugar
1 tsp vanilla extract
2 1/2 cups sifted confectioner’s sugar
Instructions
- Preheat the Oven: Set your oven to 350°F and lightly grease a 9×12-inch baking pan.
- Mix the Batter: In a large bowl, combine the cake mix, eggs, oil, peach nectar, and food coloring (if using). Stir until the mixture is smooth and no lumps remain.
- Add the Peaches: Gently fold in the chopped peaches to distribute evenly.
- Bake: Transfer the batter into the greased baking pan, spreading it out to create an even layer. Bake for approximately 28 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool Slightly: Let the cake cool while you prepare the frosting.
- Make the Frosting: In a medium saucepan, combine the butter, heavy cream, and brown sugar. Bring to a gentle boil, stirring constantly. Remove from heat, stir in vanilla extract, and whisk in the sifted confectioner’s sugar until smooth.
- Frost the Cake: Immediately pour the frosting over the warm cake, spreading it quickly and evenly. It will set fast, so work swiftly to avoid cracking.
- Set and Serve: Allow the frosting to harden at room temperature or refrigerate before slicing.
Notes
Use ripe peaches that are soft and fragrant for best flavor. Let the cake cool fully before slicing to keep clean edges.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 492
- Sugar: 62g
- Carbohydrates: 78 g
- Protein: 4g