This gorgeous brown sugar peach cake is made with a simple cake mix that’s dotted with fresh juicy peaches and topped with a caramelized brown sugar icing. Swoon.
Why this recipe works
I’m not sure what better words to describe this brown sugar peach cake other than absolutely incredible, or should I say, peachy keen. I love a good doctored cake mix recipe because that means I don’t have to do a ton of measuring, mixing, or worrying about overbeating certain ingredients, but rather, think about all the different things you can add to it to make it even better.
This brown sugar peach cake is the perfect example. While I used fresh peaches, which required some extra prep, it’s totally okay to use canned or frozen peaches instead. We love making things even easier around here. The brown sugar frosting elevates this cake to new heights. It’s lightly cooked, which gives it that caramel-like taste and crackly top that’s truly divine. This is the epitome of a summer cake, friends, just wait until you try it.
RELATED – If you have an abundance of peaches and a sweet tooth with a hankering, pop over to my peach upside down cake recipe!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE MIX – You will need a yellow cake mix for this recipe. Do note that Betty Crocker has changed the weight of their boxed cake mixes. They are 13.25 ounces but should be fine for this recipe. Pillsbury and Duncan Hines still weigh in at 15 ounces. While most cake mixes call for oil, we used melted butter in our recipe. We took into account the water content in butter and adjusted accordingly, resulting in a moist, tender cake. If you prefer to use oil, replace the melted butter in the cake with 1/3 cup vegetable oil.
PEACHES – When picking fresh peaches, give them a gentle squeeze. If there is a bit of give to them, then they’re ready to be enjoyed. You don’t want a hard peach, nor an overly soft peach. Fresh peaches worked great in this recipe and are especially delicious when in season, but it can also be made with canned or frozen to make things a little easier. You can substitute the fresh peaches with 16 ounces frozen, or 30 ounces of canned peaches. See the FAQ’s section of this post for more info.
FROSTING – You’ll want to have the icing ready and warm when the cake comes out of the oven. The icing goes on top of the cake while it is still hot, but the icing can begin to harden and crack if made too soon. I suggest starting the frosting about 10 minutes before the cake is done. If your icing cracks, whisking it vigorously can help break it up.
How to Make Brown Sugar Peach Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F and grease or spray your 13×9 baking dish.
- Peel fresh peaches and chop into bite sizes pieces.
TIP – For peeling, we like the blanch and shock method. Boil some water and have a bowl of ice water at the ready. Score an “X” into the skin of the peaches with a paring knife. Drop a peach into the boiling water, boil for 30 seconds, then remove with slotted spoon and drop into the ice water. Once completed cooled the skins should slide off easily.
- To a large mixing bowl, add the dry cake mix, melted butter, peach nectar, vanilla, and eggs. Beat with an electric mixer for 1 minute or until everything is combined and the batter is thick and creamy.
- Use a rubber spatula to fold in the chopped peaches.
- Spread batter into prepared 13×9 pan and bake for 25-30 minutes. Use a toothpick in the center to test for doneness. Ours was done at 28 minutes.
Making the Icing and Assembling
- To a medium saucepan, add brown sugar, butter, and heavy whipping cream. Bring to a boil over medium-high heat, whisking to ensure all the butter is melted. Boil for 30-45 seconds, whisking constantly.
- Remove from heat and whisk in vanilla (it will briefly bubble up).
- Whisk in the sifted powdered sugar. Whisk for an additional minute or two until icing is nice and smooth.
TIP – If your icing is ready before the cake comes out of the oven, you can place the saucepan into a shallow pan with about an inch or so of hot tap water. This will help keep it warm while you wait.
- As soon as the cake comes out of the oven, pour the warm icing on top of the hot cake and spread it quickly. It will begin to harden and crack, so time is of the essence!
- Allow cake to cool to room temperature before serving. Refrigerating the cake for 30 minutes or so after it has cooled can help with cleaner slicing.
Frequently Asked Questions & Expert Tips
Yes, absolutely. To speed things up you can skip peeling and chopping fresh peaches and use canned or frozen instead. For frozen, use 16 ounces but do not thaw them. If using canned peaches, you’ll need two 15-ounce cans. Drain the peaches, but reserve the juice/syrup. Replace the peach nectar in the recipe with an equal amount of the syrup or juice from the can. You can discard the rest or use it in something else. Whether you use frozen or canned, you will want to cut them into smaller chunks.
Store any leftovers in an air-tight container or tightly wrapped with plastic wrap for 1-2 days at room temperature, or in the refrigerator for up to 4 days.
Yes, you can prepare, bake, and frost the cake a day in advance. Allow it to fully cool before covering with an air-tight lid or plastic wrap.
You’ll want to have the icing ready and warm when the cake comes out of the oven. The icing goes on top of the cake while it is still hot, but the icing can begin to harden and crack if made too soon. I suggest starting the frosting about 10 minutes before the cake is done. If your icing cracks, whisking it vigorously can help break it up.
Serving Suggestions
To make slicing your brown sugar peach cake a little easier, you may want to pop it into the fridge or freezer for around 30 minutes. This will help the frosting not be as messy when cut. Optionally garnish with sliced or chopped peaches and enjoy at room temperature.
More Peach Recipes
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Brown Sugar Peach Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound fresh peaches peeled and chopped. 4-5 small or 3-4 medium, 2 cups
- 15 ounce box of yellow cake mix unprepared
- 11 Tablespoons unsalted butter melted and cooled (5.4 oz, 150g)
- ½ cup peach nectar
- 1 teaspoon vanilla extract
- 3 large eggs
Brown Sugar Icing
- 1 cup packed brown sugar 8.5 oz, 240g
- ½ cup unsalted butter
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted (8 oz, 227g)
- sliced peaches optional as garnish
Things You’ll Need
Before You Begin
- You’ll want to have the icing ready and warm when the cake comes out of the oven. The icing goes on top of the cake while it is still hot, but the icing can begin to harden and crack if made too soon. I suggest starting the frosting about 10 minutes before the cake is done. If your icing cracks, whisking it vigorously can help break it up.
- To speed things up you can skip peeling and chopping fresh peaches and use canned or frozen instead. For frozen, use 16 ounces but do not thaw them. If using canned peaches, you’ll need two 15-ounce cans. Drain the peaches, but reserve the juice/syrup. Replace the peach nectar in the recipe with an equal amount of the syrup or juice from the can. You can discard the rest or use it in something else. Whether you use frozen or canned, you will want to cut them into smaller chunks.
- While most cake mixes call for oil, we used melted butter in our recipe. We took into account the water content in butter and adjusted accordingly, resulting in a moist, tender cake. If you prefer to use oil, replace the melted butter in the cake with 1/3 cup vegetable oil.
- Betty Crocker has changed the weight of their boxed cake mixes. They are 13.25 ounces but should be fine for this recipe. Pillsbury and Duncan Hines still weigh in at 15 ounces.
- We don’t recommend putting a hot cake into the refrigerator. The drastic difference in temperature can cause condensation.
Instructions
- Preheat oven to 350 F and grease or spray your 13×9 baking dish.
- Peel fresh peaches and chop into bite sizes pieces.TIP – For peeling, we like the blanch and shock method. Boil some water and have a bowl of ice water at the ready. Score an “X” into the skin of the peaches with a paring knife. Drop a peach into the boiling water, boil for 30 seconds, then remove with slotted spoon and drop into the ice water. Once completed cooled the skins should slide off easily.1 pound fresh peaches
- To a large mixing bowl, add the dry cake mix, melted butter, peach nectar, vanilla, and eggs. Beat with an electric mixer for 1 minute or until everything is combined and the batter is thick and creamy.15 ounce box of yellow cake mix, 11 Tablespoons unsalted butter, 1/2 cup peach nectar, 1 teaspoon vanilla extract, 3 large eggs
- Use a rubber spatula to fold in the chopped peaches.
- Spread batter into prepared 13×9 pan and bake for 25-30 minutes. Use a toothpick in the center to test for doneness. Ours was done at 28 minutes.
Making the Icing and Assembling
- To a medium saucepan, add brown sugar, butter, and heavy whipping cream. Bring to a boil over medium-high heat, whisking to ensure all the butter is melted. Boil for 30-45 seconds, whisking constantly.1 cup packed brown sugar, 1/2 cup unsalted butter, 1/3 cup heavy whipping cream
- Remove from heat and whisk in vanilla (it will briefly bubble up).1 teaspoon vanilla extract
- Whisk in the sifted powdered sugar. Whisk for an additional minute or two until icing is nice and smooth.TIP – If your icing is ready before the cake comes out of the oven, you can place the saucepan into a shallow pan with about an inch or so of hot tap water. This will help keep it warm while you wait.2 cups powdered sugar
- As soon as the cake comes out of the oven, pour the warm icing on top of the hot cake and spread it quickly. It will begin to harden and crack, so time is of the essence!
- Allow cake to cool to room temperature before serving. Refrigerating the cake for 30 minutes or so after it has cooled can help with cleaner slicing.
Expert Tips & FAQs
- Store any leftovers in an air-tight container or tightly wrapped with plastic wrap for 1-2 days at room temperature, or in the refrigerator for up to 4 days.
Nutrition
Amanda Davis
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Linda says
This looks delicious! Two questions- first, I have trouble digesting heavy cream. Woiuld half and half work?
Second, in the past when I’ve made caramel frosting, I’ve had to bring the brown sugar/butter mixture to room temperature BEFORE I beat in the confectioner’s sugar, or it is a liquid mess and never comes together. How do you keep that from happening in this recipe?.
Amanda Davis says
We have not tested the frosting with half and half so I’m not sure what the results will be. It has less fat than heavy cream, so if you decide to experiment, you may need to adjustment the amount of powdered sugar needed.
To answer you second question, this is not your typical spreadable frosting. It’s meant to be crackly on top, therefore you don’t cool off the mixture first. It’s similar to the process used in the chocolate frosting on Texas Sheet Cake https://amandascookin.com/chocolate-texas-sheet-cake/
Hope that helps!
Lind says
It does, thanks!
Linda says
the cake was delicious using half and half instead of heavy cream in the icing. everybody loved it! I did have to add about a quarter cup more confectioners sugar to the icing. will definitely make again.
Sue LaPointe says
I haven’t made this yet but it sounds delicious! I wanted to thank you for the note about the different sizes of cake mixes on the market today. I always wonder when you see a recipe – and a lot of mine are older and call for 18.25 oz. – what kind of adjustments you need to make. I called Betty Crocker once and the person said they have no idea. Thank you so much.
Amanda Davis says
Wow really? You would think the company that makes them would know!
Janet says
I really want to make this recipe but you didn’t describe anywhere in this recipe what peach nectar is if you’re using fresh peaches. maybe I missed it? but I went over the whole thing twice. will you please tell me what peach nectar is if you’re using fresh peaches.
Amanda Davis says
Hi Janet! Peach Nectar is sold in a can of a carton. Most grocery stores and stores like Walmart carry it. Here’s what it looks like https://www.walmart.com/ip/Jumex-Peach-Nectar-from-Concentrate-11-3-Fl-Oz/10309074
Amanda Davis says
Hey everyone, Amanda here! When I made this cake my husband had some friends over for one of their birthdays. The “birthday boy” ate 3 slices of this cake! He loved it. This freezes well too!
You can freeze this dessert for up to 6 months. Line a plate or small baking sheet with waxed paper. Cut into dessert serving size pieces. Place pieces onto waxed paper, making sure they are not touching each other. Freeze for 3-4 hours, or until solid. Wrap each individual frozen piece with plastic wrap. Store wrapped pieces into a freezer bag or container. To thaw, remove frozen piece from freezer and remove plastic wrap while still frozen. This will keep the wrap from sticking to the thawed dessert. Thaw in the refrigerator or at room temperature.
Enjoy!