This Brown Sugar Peach Cake is a classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing ~ it’s the dessert of the summer!
brown sugar peach cake has lots of Southern charm
Since the highlights of this cake are the juicy fresh peaches and the Southern caramel icing, we’ll take a logical shortcut and use a good quality yellow cake mix as our base. Nobody wants to be stuck fiddling with measuring cups and spoons while everybody else is out having fun, so this just makes sense. My preferred brand? Duncan Hines.
TIP: Cake mixes are forgiving and doctoring them is easy ~ I used less liquid to account for the pound of fresh peaches we’ll be adding, and subbed peach nectar for water. No biggie.
a cooked caramel frosting makes this cake extra special
The frosting is equally as easygoing, and I think you’ll be surprised to see how straightforward it is to make. I stir up some butter, brown sugar, and cream in a saucepan, just until it comes to a boil, then stir in some vanilla and powdered sugar. The whole lot gets poured right over the top of the cake.
You have work quickly, there’s no time to even really spread this frosting, it sets up almost immediately, and in fact, if you try, you’ll mess it up. When you slice it into pieces you’ll get that crackled effect that signals yummy caramel. If you refrigerate the cake, the frosting will become deliciously fudge-like. Then take a spoon to the pan and grab yourself a taste of the hot frosting. That’s what I’m talking about.
If you keep a yellow cake mix in the cupboard you can whip this thing up in no time. It fits in a standard 9×13 pan and it serves a crowd.
This made a great little breakfast cake the next morning, too, the cake is not too sweet, the peaches are juicy, and the frosting, well, the frosting is amazing.
a few tweaks made this recipe perfect!
I adapted this recipe from The Food Charlatan. The original uses 2 boxes of peach jello, which I omitted. I use fresh rather than frozen peaches, and I substitute peach nectar for the water, which gives a more natural peach flavor. The frosting I use here is the same one from one of my favorite cakes, my PECAN PRALINE PUMPKIN CAKE, it’s easy to make and delicious!
tvfgi recommends: USA Baking Pans
I love my USA 9×13 pan, it’s sturdy, nonstick, and has a great solid feel to it. USA pans have no bells and whistles, they’re just good quality, durable cookware. My cakes cook up more evenly in this aluminized steel, with no overcooked edges like I sometimes get with glass. USA makes a whole line of bakeware and I’m slowly replacing all my pans. Plus, they’re made in the USA!
Brown Sugar Peach Cake
Ingredients
- 1 15- ounce yellow cake mix (I like Duncan Hines)
- 3 large eggs or the amount specified by your cake mix
- 1/3 cup vegetable oil or the amount specified by your cake mix
- 1/2 cup peach nectar
- 1 lb peeled and chopped peaches (about 3-4)
- 1 drop orange food coloring optional
brown sugar frosting
- 1 stick 8 Tbsp unsalted butter, cut in pieces
- 1/2 cup heavy cream
- 1 cup packed brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups confectioner’s sugar sifted
Instructions
- Preheat oven to 350F
- Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9×13 pan. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
- Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
- Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won’t be able to spread it without cracking the surface.
- Let the frosting harden at room temperature or in the refrigerator before cutting.
121 Comments
Barbara
September 18, 2021 at 7:20 amFor a summer-into-fall vibe, I used the Duncan Hines spice cake mix and loved it! We like this cake both with and without frosting.
Sue Moran
September 18, 2021 at 10:07 amNice idea 🙂
Katie
August 25, 2021 at 7:57 pmSooooo good! Used canned peaches (in fruit juice) and it turned out so great. The icing is amazing. What a yummy, easy summer treat! Thank you!
Chef Potpie (Laurel)
August 18, 2021 at 12:12 amNo surprise, Sue, another winner here! This peach cake was fabulous, and everyone loved it. Our son, though, a 40-year-old skeptic, looked at the 3 desserts we had all brought, pointed to this cake and said, “What’s that?” I said, “It’s fresh peach cake off your (used to be ours), peach tree.” “Huh,” he said. Then he tasted it. Sounds of ecstasy ensued. When we were cleaning up he put his hand over the plate and said, “Don’t take that home!’ Nothing more need be said about this wonderful cake, and of course, don’t even get me started about this frosting! Thanks for another wonderful recipe I will be making forever.
Abby
August 17, 2021 at 3:38 pmThe best I can say about this recipe is that it was just okay. The icing was good but beyond that, the cake lacked peach flavor. I used Jumex peach nectar and more peaches than the recipe even called for (by accident, my peaches were a lot bigger than I realized until I started chopping them). Someone else mentioned adding a box of peach Jello and that’s a good suggestion (as well as what was done in the original recipe that this was adapted from)–maybe it would give it more flavor. Otherwise it kind of tasted like a box yellow cake mix with homemade caramel frosting. There’s nothing wrong with that and the recipe wasn’t bad but it wasn’t what I was expecting and hoping it would be.
Sue Moran
August 18, 2021 at 9:41 amSorry this wasn’t a hit for you Abby. I worry about the jello giving the cake an artificial flavor, which is why I left it out.
Julie Beach
August 16, 2021 at 9:29 pmLoved this cake! Super yummy and moist. Instead of peach nectar I used juice that came off of the peaches to create a 1/2 cup of liquid. I also added a small peach jello to the dry cake mix. I did not use any food coloring. The frosting was to die for! Perfection!
Rita J. Beitz
August 13, 2021 at 7:39 amHello Sue,
Should the cake be cooled before frosted?
Thank You
Sue Moran
August 13, 2021 at 7:59 amI add the frosting after the cake has cooled somewhat, but it can still be slightly warm.
catherine C
August 9, 2021 at 7:24 amI had this at a friend’s house. Delicious! Wondered if it can be adapted to cupcakes? If so, any suggestions?
Sue Moran
August 9, 2021 at 7:48 amI think the cake would translate fine, but the frosting would be the issue.
Judy M
August 5, 2021 at 2:32 pmI’m glad for comments because I was also wondering about whether the cake was warm or cooled before adding the frosting. My cake is done and cooling and looks amazing! I think the frosting was perfect but I didn’t know if it should have been just to a boil or a roiling boil like when making jam. But it seems and looks divine! I know it is going to be amazing. Peaches are my favorite. Thanks for the recipe! I can’t wait to try it!
Sue Moran
August 5, 2021 at 4:22 pmI’ll clarify those points in the recipe, thanks Judy!
Amber
July 26, 2021 at 9:11 pmThis cake was delicious! Do leftovers need to be refrigerated or can it stay out at room temp?
Sally H
July 20, 2021 at 8:46 pmJust stumbled across this recipe and can’t wait to make it. Going to buy the ingredients I’m missing tomorrow!!
I am addicted to anything Peach Ginger so am thinking about adding some finely grated ginger to the cake batter. The frosting will, literally, be the yummy icing on the cake. WOW!
Rita
July 19, 2021 at 11:05 pmWhat is peach nectar, and where do you get it?
Sue Moran
July 20, 2021 at 4:41 amIt’s peach juice, and you can find it with the other juices in most supermarkets Rita.
Lucy
July 23, 2021 at 2:20 pmIt’s found in the “international section” in my store, in the Mexican section.
Betsy Schoendorf
August 1, 2021 at 11:03 amIt doesn’t say to cool cake before adding frosting.. should the cake be cooled or the frosting applied right after its taken out of the oven?
Sue Moran
August 1, 2021 at 1:33 pmYou’ll take the cake out of the oven, and then make the frosting. Pour the frosting directly over the cake, which will be still warm.
Peter
August 13, 2021 at 4:38 pmI had everything but the peach nectar, I substituted peach schnapps instead and the fresh peaches I used were extra juicy. It was amazing!!
Olga Suhl
July 19, 2021 at 7:09 amIt’s made me salivate just reading the notes and recipe! Great job and thank you!!
Sarah
July 18, 2021 at 6:34 amThis is an awesome cake! It’s so moist and sweet! Has anyone tried substituting bourbon for part or all of the nectar? I might try this tomorrow as I have peaches left over and today’s cake isn’t going to last long. Delish!
joyce
July 17, 2021 at 8:33 amThis cake was just amazing, thank you Sue!! The whole family loved it and there wasn’t a speck left. Always enjoy your recipes.
Julie
July 15, 2021 at 11:44 amI would cut the sugar, it was way too sweet, and the peaches sunk to the bottom.
Sue Moran
July 17, 2021 at 8:31 amSorry you had that experience Julie, you can experiment with cutting the sugar by 1/4 next time, and try slicing the peaches a little smaller to help them stay suspended in the batter.
Julie
July 14, 2021 at 9:41 amWhere is the nutritional information?
Sue Moran
July 14, 2021 at 9:41 amBecause this uses a cake mix I can’t calculate the nutritional info accurately.
Julie
July 24, 2021 at 5:53 amThank you. I will try that.
Kim
July 12, 2021 at 12:51 pmI made the nectar myself because I could not find any locally. I used one can slided peaches in natural juices, 1/4 cup sugar and teaspoon of lemon juice. Blended until smooth using my immersion blender. The nectar and this cake was delicious!
Sue Moran
July 12, 2021 at 2:45 pmBrilliant solution!
Maryann
August 1, 2021 at 10:23 amYou could also use peach baby food thinned with water or some peach liqueur.
Sue Moran
August 1, 2021 at 10:31 amGood idea, baby food really comes in handy sometimes 🙂
Sandra
July 20, 2021 at 1:52 pmYou can use 1/8 to 1/4 cup peach schnapps or peach brandy plus milk as substitute for the 1/2 cup peach nectar. Amazing how delicious the alcoholic substitution is, tastes just like fresh peaches.also, I substitute melted butter for vegetable oil, just my preference.
Sue Moran
July 20, 2021 at 5:44 pmthanks Sandra, sounds delicious!
Melissa Harris
July 11, 2021 at 5:33 pmI don’t have heavy cream at home is there another option?
Sue Moran
July 11, 2021 at 5:50 pmYou might try half and half, or buttermilk. I don’t know if regular milk would work because I haven’t tried it.
Sarah
July 7, 2021 at 2:13 pmI imagine it’s according to taste, but what size pieces do you normally cut the peaches into?
Sue Moran
July 7, 2021 at 2:38 pmYou can do anywhere from 1/4 to 1/2 inch pieces Sarah.
Ellen
July 6, 2021 at 2:16 pmDelicious!
Rebecca
July 5, 2021 at 3:23 pmCake is just our the oven cooling and what a sweet peach fragrance! Can’t wait to pour the frosting on top! Thank you for such a wonderful recipe!
Marcia
July 5, 2021 at 8:12 amI’m making this peach cake today! Just cut up peaches. I can’t wait. Peaches are my favorite and the icing sounds amazing. Wish me luck!
Marcia
Claire
July 2, 2021 at 6:44 pmI was intrigued by your recipe, which I made today. It was a hit in this house, and I Thank You for sharing it.
Loved the Caramel Icing, and how moist the cake turned out. The peaches shined through, and this will be one of the recipes I make during peach season. Your contributions are always something I look forward to!
Sue Moran
July 3, 2021 at 8:15 amThanks Claire, I love that icing too!
Sue Ellen Fox
July 1, 2021 at 5:13 amWhere do you get peach nectar?
Sue Moran
July 1, 2021 at 6:01 amYou can find it in the canned and bottled fruit juice section of your supermarket.
Sarah
July 17, 2021 at 3:19 pmI found it in the world foods section with Mexican foods.
Anne Nicholson
June 29, 2021 at 3:44 pmCould i mince or puree the peaches? I don’t want chunky cake, but I love, love peaches! Also could it be a sheet cake instead?
Sue Moran
June 29, 2021 at 4:34 pmI would mince but not puree for this cake.
Jennilyn
June 29, 2021 at 10:43 amCould this be made gluten and dairy free?
Sue Moran
June 29, 2021 at 4:44 pmYou could definitely use a gf cake mix, but I’m not sure how to adjust the frosting to be dairy free.
Summer
July 3, 2021 at 8:23 pmUse DF butter, or ghee if it’s just the lactose issue, and use full fat coconut milk or coconut cream in place of the heavy cream. I use that frequently, especially for whipped cream.
Lela Eubank
July 19, 2021 at 11:34 amI’d love to know how it came out, Jennilyn. There’s usually less mix in a GF cake mix box than a regular cake, and the whole time I was reading, I was wondering how meticulous I needed to be to adjust for that.
Wendy Auliff
June 22, 2021 at 11:02 amIs this 2 1/2 cups confectioner’s sugar and then sift it or is it 2 1/2 cups confectioner’s sugar after it has been sifted?
Sue Moran
June 22, 2021 at 12:09 pmI measure first, then sift.
Annette Richardson
June 14, 2021 at 2:12 pmHi there! I’m using a Gluten Free yellow cake mix, so do you think I should do anything special, since GF cakes are really dry!! Also, I’m wondering what I can use for the nectar? I couldn’t find any, but I did buy a large can of peaches in its juices, do you think the peach juices will work? Thank you dear!??
Sue Moran
June 14, 2021 at 5:08 pmThe peach juices should work fine Annette, and I think the peaches will add extra moisture to your cake. Hope it turns out well!
Mandy Sherman
July 10, 2021 at 8:14 pmI have to bake GF too & I always add a box of pudding to the cake mix. Just the pudding powder, don’t add milk or anything to it. This works wonders, takes care of the dryness & you can never tell that it’s GF! Give it a try!
Mandy Cummings
August 2, 2021 at 6:59 pmAnnette try king Arthur’s gf cakes. They are moist and so so good. Usually comes with more cake than a regular box of cake mix though, so be aware of that.
Amber Menchaca
August 2, 2020 at 7:26 amHello! Should the cake fully cool before putting on frosting? Thank you!!
Sue
August 2, 2020 at 7:30 amI do let the cake cool, but it doesn’t have to be literally room temp, it can be a little bit warm.
CarolineK
July 31, 2020 at 4:09 pmI made this recipe last week and it was a hit with my family! Kroger had wonderful yellow peaches which I used and even though I didn’t peel them they worked. I used Jumex (blue can) peach nectar which I think I found at Walmart. The brown sugar icing was too good and when I make this recipe again I may try a confection sugar + peach nectar glaze. Definitely a great recipe.
Dorothy Uhr
September 8, 2018 at 9:20 amCan you use frozen peaches
Sue
September 8, 2018 at 9:40 amSure, I think they’d work fine.
Barbara Sanders
August 21, 2018 at 10:15 amFor the Brown Sugar Peach Cake… Is peach nectar the juice that comes from the peaches while cutting them? How do you go about getting peach nectar. How does this cake freeze? We have a good crop of peaches and I’d like to make this cake but I’d like to save it for a later time if I can. The cake sounds wonderful and I can’t wait to try it. Thank you.
Sue
August 21, 2018 at 10:38 amYou can buy peach nectar, or peach juice, in the grocery store, Barbara. I haven’t tried freezing the cake, so I can’t say for sure, but it should work. I’m envious of your homegrown peaches!
Barbara Sanders
August 23, 2018 at 7:36 pmThanks for your reply. I’ll see if I can find peach nectar or juice when I shop.
Cindy
July 12, 2018 at 3:58 pmI just made this today, still in the oven after 40 minutes and not cooked yet! I know it’s not my oven temp and I did it exactly as written. Icing made is delicious but hoping the cake finishes cooking soon. Any ideas? I used chopped frozen peaches from my harvest a few weeks ago.
Sue
July 12, 2018 at 4:04 pmIt could be extra juicy peaches, Cindy. As long as the edges are doing ok, longer baking won’t hurt it. You may need to rewarm your frosting so you can pour it over the cake when it’s done. (Remember, moist crumbs are ok, the toothpick doesn’t have to come out dry.)
Traci
July 8, 2018 at 11:51 amHi–
A friend gave me 6 fresh peaches yesterday & a few mins. later, I found this recipe. I didn’t have a yellow cake, so I used the Duncan Hines white that I had & instead of making the frosting, I drizzled the juice from the 2 large cans of peaches that my sons had eaten over the cake & served the cake with Kool Whip. Yummy
Sue
July 8, 2018 at 11:58 amNice, your version sounds super easy, too!
Lindsey
June 30, 2018 at 7:36 pm(If you get to this in time…) Does this cake need to be refrigerated? I’m making it late tonight to serve tomorrow night. Thanks! 🙂
Sue
June 30, 2018 at 8:58 pmNo, the cake can stay out for at least a day.
Karen @ The Food Charlatan
October 14, 2017 at 12:22 pmYour cake looks simply gorgeous Sue! I love the idea of adding peach nectar, such a great tip. thanks for the shout out!!
Sue
October 14, 2017 at 2:59 pmThis cake is amazing, Karen, thanks so much for the inspiration!
j conaway
August 31, 2017 at 9:36 amHas anyone tried in a fancy bundt style pan? I’m looking for a party desert and thought it would look pretty drizzled with icing- if it didn’t stick.
Sue
August 31, 2017 at 9:38 amI’m not sure this would be a good choice for a bundt, J, because the fruit makes it very moist, moister and softer than most bundt cakes.
Joanne
August 25, 2017 at 2:52 pmDo you need to let the cake cool completely before icing?
Sue
August 25, 2017 at 3:06 pmNo, you really don’t Joanne, but I wouldn’t frost it straight out of the oven.
Joanne
August 25, 2017 at 3:24 pmThanks! I have it cooling right now ??
Sue
August 25, 2017 at 6:12 pmMmmmm!
Sarah
August 20, 2017 at 2:47 pmI cannot even describe how perfect this is, the fresh, bright peaches against the rich, amazing frosting… it’s wonderful! Thank you so much for posting this! My mom and I will definitely be making the Pecan Praline Pumpkin cake as well! Thanks again, and God bless!
Sue
August 20, 2017 at 5:18 pmThanks Sarah, what a great comment to end the day on! If you like this then I’m pretty sure you’re going to love the pumpkin cake 🙂
Laura | Tutti Dolci
August 13, 2017 at 8:45 pmYou had me at peaches and brown sugar! This is one dreamy summer cake! 🙂
Teresa Miller
July 30, 2017 at 7:53 pmI made this cake and Used nectarines instead of peaches..I made the fabulous frosting.. This recipe gets a 5 star thumbs up..Miss Great Island is a lady I always read .. Thank-you for sharing
Sue
July 30, 2017 at 7:57 pm🙂
Kate
July 26, 2017 at 9:17 amYour pecan praline pumpkin cake is my favorite cake! I’m going to give this peach twist a try next week for my birthday 🙂 I think I’ll add some pecans on top too… yum yum!
Sue
July 26, 2017 at 9:23 amOh my gosh that pumpkin cake is my favorite too, even though I probably shouldn’t pick favorites 😉
Jeff
July 23, 2017 at 7:39 pmThat cake looks delicious. I love peach cake. And the icing looks amazing.
Sue
July 24, 2017 at 7:19 amThanks Jeff, it was a hit in this house, I can tell you!
Ann Maie
July 22, 2017 at 3:41 amMaking this beauty today, can’t wait..I absolutely love your recipes. I’ve been following you forever. I even love the name
sonja vallillo
July 20, 2017 at 8:06 amSue, I made this cake yesterday for a friend who just got out of the hospital. I liked the recipe so much, I made one for my family and one for her. The cake was so easy, and peaches are perfect this time of year. The frosting tastes amazing. I want to put it on everything. Your recipe says 1 pound of peaches. It was really 2 full cups. The cake is so moist. the frosting so perfect. I’ve had it for dessert and breakfast so far. Love it.
Sue
July 20, 2017 at 8:55 amI always love these quick reviews on a recipe Sonja, and I’m so happy that you liked it. Did you taste the frosting warm from the pan? Amazing. And I had it for breakfast the next day too 🙂
Mary Ann | The Beach House Kitchen
July 20, 2017 at 4:12 amHaving friends for dinner this weekend and I’m making this cake! That brown sugar frosting is everything!
grace
July 19, 2017 at 2:01 pmthat icing would be great on anything, and you’ve chosen a mighty fine cake that’s definitely worthy of it!
Katherine | Love In My Oven
July 18, 2017 at 7:52 pmThat icing is the stuff of dreams!! Looks so delicious Sue!! Pinned 🙂
[email protected] is How I Cook
July 18, 2017 at 11:53 amThis is dangerous! It is always great to have a cake mix recipe up your sleeve. And that frosting? I’d put that on everything-including my fingers!
Sue
July 18, 2017 at 2:28 pmAbbe I scraped that pan CLEAN, it was sooooooo good.
Deborah furby
July 18, 2017 at 8:50 amCan I use canned or frozen peaches? Cannot find peach nectar, what can I use to substitute?
Sue
July 18, 2017 at 9:54 amYou can used frozen peaches, Deborah, and I assume you can use canned, just drain them well. I’m surprised you can’t find the nectar, most stores have it, but you can use water, or apricto nectar if you can find that.
Ann Maie
July 22, 2017 at 3:39 amIf you use canned peaches use the liquid when you drain the peaches. Goya products which is sold in most supermarkets carry peach nectar.
Sue
July 22, 2017 at 7:20 amI love all the Goya nectars, that’s the brand I used. Good tip about the drained peach juice.
cheri
July 17, 2017 at 2:54 pmDefinitely a keeper recipe, love the frosting and a cold fudge like cake sounds like the perfect way to celebrate peaches. Love this………..
Donna
July 13, 2021 at 7:55 amMy frosting turned out very grainy. Followed directions. What did I do wrong? Cake itself was great-very moist.
Tricia @ Saving Room for Dessert
July 17, 2017 at 1:34 pmWow and wow! That icing and that cake – both phenomenal and they must be killer paired together! I can imagine biting into those sweet chunks of peaches – how delicious!
Liz
July 17, 2017 at 1:09 pmHi Sue.
I’m a subbie and each and everytime I receive an e-mail for your website, I am always excited to see what you’ve created and eager to try out each recipe. I love all the stuff you’re doing. Thanks so much for sharing. I really enjoy it.
Sue
July 17, 2017 at 1:15 pmI can’t tell you how nice it is to hear that Liz <3
Liz @ I Heart Vegetables
July 17, 2017 at 12:19 pmSuch a perfect recipe for peach season! This sounds absolutely wonderful, Sue! I’m definitely going to try this!
Rae
July 17, 2017 at 10:39 amThis is the perfect cake for summer!! I have two trees full of peaches, one white and one yellow and I don’t know what to do with them all—but now I do!
Sue
July 17, 2017 at 11:07 amomg how lucky are you! I want to visit, Rae 🙂
[email protected]'s Recipes
July 17, 2017 at 10:55 amA perfect cake for the stone fruit season! Thanks, Sue. The brown sugar glaze looks indeed very tempting.
Dahn
July 17, 2017 at 9:36 amLooks delicious, I love peaches and cooking them really brings out the sweet in them. I think I would have to have a double helping of that frosting, it sounds amazing
Sue
July 17, 2017 at 9:56 amI totally agree about cooking bringing out the sweetness of fruit Dahn, and that way you can use less than ripe peaches, too. And yes, that frosting begs to be doubled 🙂
Jennifer @ Seasons and Suppers
July 17, 2017 at 9:19 amBeautiful! I love peaches and can’t wait for local peaches to show up here (soon! 🙂 Will definitely be trying this one!
Sue
July 17, 2017 at 9:58 amWe just started getting good ones here, it won’t be long for you Jennifer 🙂
Tom
July 17, 2017 at 9:13 amI can’t take my eyes off that cake, I’m going to make it today.
Sue
July 17, 2017 at 9:14 amReport back if you get a chance Tom!
Catherine
July 17, 2017 at 9:12 amOh what a gorgeous idea for peaches! I love that brown sugar frosting…this sounds like heaven! Pinning for later!
Sue
July 17, 2017 at 9:15 amThanks Catherine, the combo of the peaches with the frosting is pretty good 🙂
Ginny McMeans
July 17, 2017 at 9:02 amOh my gosh! I love peaches and those lovey crackly brown sugar frosting! So moist.
Sue
July 17, 2017 at 9:06 amThe crackles are everything!