Peach Cake with Brown Sugar Frosting
A delightful peach cake topped with rich brown sugar frosting, perfect for any occasion.
Ingredients
Main Ingredients
- 1 package 15 oz yellow cake mix
- 4-6 fresh peaches peeled and sliced, or 1 package (16 oz) frozen peaches
- 2 packages 3 oz each peach-flavored gelatin
- 4 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups brown sugar
- 2/3 cup heavy cream
- 1 stick 1/2 cup unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt optional
- Ice bath optional
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- In a large bowl, combine the yellow cake mix, peach-flavored gelatin, eggs, vegetable oil, and vanilla extract. Mix until just combined; avoid overmixing.
- Gently fold the sliced peaches into the cake batter, ensuring even distribution.
- Transfer the batter to the prepared baking dish and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the baking dish after baking.
- In a saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil over medium-high heat, then boil for one minute before removing from heat.
- Stir in vanilla extract and salt. For an ice bath, place the saucepan in a larger bowl of ice water, stirring until the frosting cools and thickens.
- Beat the cooled frosting for 4-5 minutes until thick and fluffy.
- Spread the brown sugar frosting evenly over the cooled cake.
- Cut the frosted cake into squares and serve. Optionally, top with fresh peach slices or a sprinkle of cinnamon before serving.
Notes
For a decorative touch, top the cake with fresh peach slices or a sprinkle of cinnamon before serving.