Brown Sugar Peach Cake

Servings: servings

Calories: 401cal

Preheat oven to 350 F and grease or spray your 13x9 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 13x9 pan and bake for 25-30 minutes. Use a toothpick in the center to test for doneness. Ours was done at 28 minutes.

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.

5 from 5 votes

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.

Course: Dessert

Cuisine: American

Prep Time30

Cook Time28

Total Time58