Brown Sugar Peach Cake

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!

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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!

Print
4.33 from 236 votes

Brown Sugar Peach Cake

Brown Sugar Peach Cake ~ I’m crowning this classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing the dessert of the summer.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Yield 12 servings
Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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121 Comments

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  • Reply
    Barbara
    September 18, 2021 at 7:20 am

    5 stars
    For 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.

  • Reply
    Katie
    August 25, 2021 at 7:57 pm

    5 stars
    Sooooo 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!

  • Reply
    Chef Potpie (Laurel)
    August 18, 2021 at 12:12 am

    5 stars
    No 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.

  • Reply
    Abby
    August 17, 2021 at 3:38 pm

    3 stars
    The 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.

    • Reply
      Sue Moran
      August 18, 2021 at 9:41 am

      Sorry 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.

  • Reply
    Julie Beach
    August 16, 2021 at 9:29 pm

    5 stars
    Loved 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!

  • Reply
    Rita J. Beitz
    August 13, 2021 at 7:39 am

    Hello Sue,
    Should the cake be cooled before frosted?
    Thank You

    • Reply
      Sue Moran
      August 13, 2021 at 7:59 am

      I add the frosting after the cake has cooled somewhat, but it can still be slightly warm.

  • Reply
    catherine C
    August 9, 2021 at 7:24 am

    5 stars
    I had this at a friend’s house. Delicious! Wondered if it can be adapted to cupcakes? If so, any suggestions?

    • Reply
      Sue Moran
      August 9, 2021 at 7:48 am

      I think the cake would translate fine, but the frosting would be the issue.

  • Reply
    Judy M
    August 5, 2021 at 2:32 pm

    I’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!

    • Reply
      Sue Moran
      August 5, 2021 at 4:22 pm

      I’ll clarify those points in the recipe, thanks Judy!

  • Reply
    Amber
    July 26, 2021 at 9:11 pm

    5 stars
    This cake was delicious! Do leftovers need to be refrigerated or can it stay out at room temp?

  • Reply
    Sally H
    July 20, 2021 at 8:46 pm

    Just 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!

  • Reply
    Rita
    July 19, 2021 at 11:05 pm

    What is peach nectar, and where do you get it?

    • Reply
      Sue Moran
      July 20, 2021 at 4:41 am

      It’s peach juice, and you can find it with the other juices in most supermarkets Rita.

    • Reply
      Lucy
      July 23, 2021 at 2:20 pm

      It’s found in the “international section” in my store, in the Mexican section.

      • Reply
        Betsy Schoendorf
        August 1, 2021 at 11:03 am

        It 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?

        • Reply
          Sue Moran
          August 1, 2021 at 1:33 pm

          You’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.

        • Reply
          Peter
          August 13, 2021 at 4:38 pm

          5 stars
          I had everything but the peach nectar, I substituted peach schnapps instead and the fresh peaches I used were extra juicy. It was amazing!!

  • Reply
    Olga Suhl
    July 19, 2021 at 7:09 am

    5 stars
    It’s made me salivate just reading the notes and recipe! Great job and thank you!!

  • Reply
    Sarah
    July 18, 2021 at 6:34 am

    5 stars
    This 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!

  • Reply
    joyce
    July 17, 2021 at 8:33 am

    5 stars
    This cake was just amazing, thank you Sue!! The whole family loved it and there wasn’t a speck left. Always enjoy your recipes.

  • Reply
    Julie
    July 15, 2021 at 11:44 am

    2 stars
    I would cut the sugar, it was way too sweet, and the peaches sunk to the bottom.

    • Reply
      Sue Moran
      July 17, 2021 at 8:31 am

      Sorry 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.

  • Reply
    Julie
    July 14, 2021 at 9:41 am

    5 stars
    Where is the nutritional information?

    • Reply
      Sue Moran
      July 14, 2021 at 9:41 am

      Because this uses a cake mix I can’t calculate the nutritional info accurately.

    • Reply
      Julie
      July 24, 2021 at 5:53 am

      Thank you. I will try that.

  • Reply
    Kim
    July 12, 2021 at 12:51 pm

    5 stars
    I 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!

    • Reply
      Sue Moran
      July 12, 2021 at 2:45 pm

      Brilliant solution!

      • Reply
        Maryann
        August 1, 2021 at 10:23 am

        4 stars
        You could also use peach baby food thinned with water or some peach liqueur.

        • Reply
          Sue Moran
          August 1, 2021 at 10:31 am

          Good idea, baby food really comes in handy sometimes 🙂

    • Reply
      Sandra
      July 20, 2021 at 1:52 pm

      4 stars
      You 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.

      • Reply
        Sue Moran
        July 20, 2021 at 5:44 pm

        thanks Sandra, sounds delicious!

  • Reply
    Melissa Harris
    July 11, 2021 at 5:33 pm

    5 stars
    I don’t have heavy cream at home is there another option?

    • Reply
      Sue Moran
      July 11, 2021 at 5:50 pm

      You might try half and half, or buttermilk. I don’t know if regular milk would work because I haven’t tried it.

  • Reply
    Sarah
    July 7, 2021 at 2:13 pm

    I imagine it’s according to taste, but what size pieces do you normally cut the peaches into?

    • Reply
      Sue Moran
      July 7, 2021 at 2:38 pm

      You can do anywhere from 1/4 to 1/2 inch pieces Sarah.

  • Reply
    Ellen
    July 6, 2021 at 2:16 pm

    5 stars
    Delicious!

  • Reply
    Rebecca
    July 5, 2021 at 3:23 pm

    5 stars
    Cake 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!

  • Reply
    Marcia
    July 5, 2021 at 8:12 am

    5 stars
    I’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

  • Reply
    Claire
    July 2, 2021 at 6:44 pm

    I 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!

    • Reply
      Sue Moran
      July 3, 2021 at 8:15 am

      Thanks Claire, I love that icing too!

  • Reply
    Sue Ellen Fox
    July 1, 2021 at 5:13 am

    Where do you get peach nectar?

    • Reply
      Sue Moran
      July 1, 2021 at 6:01 am

      You can find it in the canned and bottled fruit juice section of your supermarket.

      • Reply
        Sarah
        July 17, 2021 at 3:19 pm

        I found it in the world foods section with Mexican foods.

  • Reply
    Anne Nicholson
    June 29, 2021 at 3:44 pm

    Could 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?

    • Reply
      Sue Moran
      June 29, 2021 at 4:34 pm

      I would mince but not puree for this cake.

  • Reply
    Jennilyn
    June 29, 2021 at 10:43 am

    5 stars
    Could this be made gluten and dairy free?

    • Reply
      Sue Moran
      June 29, 2021 at 4:44 pm

      You could definitely use a gf cake mix, but I’m not sure how to adjust the frosting to be dairy free.

    • Reply
      Summer
      July 3, 2021 at 8:23 pm

      Use 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.

    • Reply
      Lela Eubank
      July 19, 2021 at 11:34 am

      I’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.

  • Reply
    Wendy Auliff
    June 22, 2021 at 11:02 am

    Is 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?

    • Reply
      Sue Moran
      June 22, 2021 at 12:09 pm

      I measure first, then sift.

  • Reply
    Annette Richardson
    June 14, 2021 at 2:12 pm

    Hi 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!??

    • Reply
      Sue Moran
      June 14, 2021 at 5:08 pm

      The peach juices should work fine Annette, and I think the peaches will add extra moisture to your cake. Hope it turns out well!

    • Reply
      Mandy Sherman
      July 10, 2021 at 8:14 pm

      I 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!

    • Reply
      Mandy Cummings
      August 2, 2021 at 6:59 pm

      Annette 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.

  • Reply
    Amber Menchaca
    August 2, 2020 at 7:26 am

    Hello! Should the cake fully cool before putting on frosting? Thank you!!

    • Reply
      Sue
      August 2, 2020 at 7:30 am

      I do let the cake cool, but it doesn’t have to be literally room temp, it can be a little bit warm.

  • Reply
    CarolineK
    July 31, 2020 at 4:09 pm

    5 stars
    I 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.

  • Reply
    Dorothy Uhr
    September 8, 2018 at 9:20 am

    Can you use frozen peaches

    • Reply
      Sue
      September 8, 2018 at 9:40 am

      Sure, I think they’d work fine.

  • Reply
    Barbara Sanders
    August 21, 2018 at 10:15 am

    For 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.

    • Reply
      Sue
      August 21, 2018 at 10:38 am

      You 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!

      • Reply
        Barbara Sanders
        August 23, 2018 at 7:36 pm

        Thanks for your reply. I’ll see if I can find peach nectar or juice when I shop.

  • Reply
    Cindy
    July 12, 2018 at 3:58 pm

    I 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.

    • Reply
      Sue
      July 12, 2018 at 4:04 pm

      It 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.)

  • Reply
    Traci
    July 8, 2018 at 11:51 am

    5 stars
    Hi–
    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

    • Reply
      Sue
      July 8, 2018 at 11:58 am

      Nice, your version sounds super easy, too!

  • Reply
    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! 🙂

    • Reply
      Sue
      June 30, 2018 at 8:58 pm

      No, the cake can stay out for at least a day.

  • Reply
    Karen @ The Food Charlatan
    October 14, 2017 at 12:22 pm

    Your cake looks simply gorgeous Sue! I love the idea of adding peach nectar, such a great tip. thanks for the shout out!!

    • Reply
      Sue
      October 14, 2017 at 2:59 pm

      This cake is amazing, Karen, thanks so much for the inspiration!

  • Reply
    j conaway
    August 31, 2017 at 9:36 am

    Has 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.

    • Reply
      Sue
      August 31, 2017 at 9:38 am

      I’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.

  • Reply
    Joanne
    August 25, 2017 at 2:52 pm

    Do you need to let the cake cool completely before icing?

    • Reply
      Sue
      August 25, 2017 at 3:06 pm

      No, you really don’t Joanne, but I wouldn’t frost it straight out of the oven.

      • Reply
        Joanne
        August 25, 2017 at 3:24 pm

        Thanks! I have it cooling right now ??

        • Reply
          Sue
          August 25, 2017 at 6:12 pm

          Mmmmm!

  • Reply
    Sarah
    August 20, 2017 at 2:47 pm

    5 stars
    I 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!

    • Reply
      Sue
      August 20, 2017 at 5:18 pm

      Thanks 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 🙂

  • Reply
    Laura | Tutti Dolci
    August 13, 2017 at 8:45 pm

    You had me at peaches and brown sugar! This is one dreamy summer cake! 🙂

  • Reply
    Teresa Miller
    July 30, 2017 at 7:53 pm

    5 stars
    I 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

    • Reply
      Sue
      July 30, 2017 at 7:57 pm

      🙂

  • Reply
    Kate
    July 26, 2017 at 9:17 am

    Your 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!

    • Reply
      Sue
      July 26, 2017 at 9:23 am

      Oh my gosh that pumpkin cake is my favorite too, even though I probably shouldn’t pick favorites 😉

  • Reply
    Jeff
    July 23, 2017 at 7:39 pm

    That cake looks delicious. I love peach cake. And the icing looks amazing.

    • Reply
      Sue
      July 24, 2017 at 7:19 am

      Thanks Jeff, it was a hit in this house, I can tell you!

  • Reply
    Ann Maie
    July 22, 2017 at 3:41 am

    5 stars
    Making this beauty today, can’t wait..I absolutely love your recipes. I’ve been following you forever. I even love the name

  • Reply
    sonja vallillo
    July 20, 2017 at 8:06 am

    5 stars
    Sue, 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.

    • Reply
      Sue
      July 20, 2017 at 8:55 am

      I 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 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    July 20, 2017 at 4:12 am

    Having friends for dinner this weekend and I’m making this cake! That brown sugar frosting is everything!

  • Reply
    grace
    July 19, 2017 at 2:01 pm

    that icing would be great on anything, and you’ve chosen a mighty fine cake that’s definitely worthy of it!

  • Reply
    Katherine | Love In My Oven
    July 18, 2017 at 7:52 pm

    That icing is the stuff of dreams!! Looks so delicious Sue!! Pinned 🙂

  • Reply
    [email protected] is How I Cook
    July 18, 2017 at 11:53 am

    This 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!

    • Reply
      Sue
      July 18, 2017 at 2:28 pm

      Abbe I scraped that pan CLEAN, it was sooooooo good.

  • Reply
    Deborah furby
    July 18, 2017 at 8:50 am

    Can I use canned or frozen peaches? Cannot find peach nectar, what can I use to substitute?

    • Reply
      Sue
      July 18, 2017 at 9:54 am

      You 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.

      • Reply
        Ann Maie
        July 22, 2017 at 3:39 am

        If you use canned peaches use the liquid when you drain the peaches. Goya products which is sold in most supermarkets carry peach nectar.

        • Reply
          Sue
          July 22, 2017 at 7:20 am

          I love all the Goya nectars, that’s the brand I used. Good tip about the drained peach juice.

  • Reply
    cheri
    July 17, 2017 at 2:54 pm

    Definitely a keeper recipe, love the frosting and a cold fudge like cake sounds like the perfect way to celebrate peaches. Love this………..

    • Reply
      Donna
      July 13, 2021 at 7:55 am

      4 stars
      My frosting turned out very grainy. Followed directions. What did I do wrong? Cake itself was great-very moist.

  • Reply
    Tricia @ Saving Room for Dessert
    July 17, 2017 at 1:34 pm

    Wow 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!

  • Reply
    Liz
    July 17, 2017 at 1:09 pm

    Hi 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.

    • Reply
      Sue
      July 17, 2017 at 1:15 pm

      I can’t tell you how nice it is to hear that Liz <3

  • Reply
    Liz @ I Heart Vegetables
    July 17, 2017 at 12:19 pm

    5 stars
    Such a perfect recipe for peach season! This sounds absolutely wonderful, Sue! I’m definitely going to try this!

  • Reply
    Rae
    July 17, 2017 at 10:39 am

    This 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!

    • Reply
      Sue
      July 17, 2017 at 11:07 am

      omg how lucky are you! I want to visit, Rae 🙂

  • Reply
    [email protected]'s Recipes
    July 17, 2017 at 10:55 am

    5 stars
    A perfect cake for the stone fruit season! Thanks, Sue. The brown sugar glaze looks indeed very tempting.

  • Reply
    Dahn
    July 17, 2017 at 9:36 am

    Looks 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

    • Reply
      Sue
      July 17, 2017 at 9:56 am

      I 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 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    July 17, 2017 at 9:19 am

    Beautiful! I love peaches and can’t wait for local peaches to show up here (soon! 🙂 Will definitely be trying this one!

    • Reply
      Sue
      July 17, 2017 at 9:58 am

      We just started getting good ones here, it won’t be long for you Jennifer 🙂

  • Reply
    Tom
    July 17, 2017 at 9:13 am

    I can’t take my eyes off that cake, I’m going to make it today.

    • Reply
      Sue
      July 17, 2017 at 9:14 am

      Report back if you get a chance Tom!

  • Reply
    Catherine
    July 17, 2017 at 9:12 am

    Oh what a gorgeous idea for peaches! I love that brown sugar frosting…this sounds like heaven! Pinning for later!

    • Reply
      Sue
      July 17, 2017 at 9:15 am

      Thanks Catherine, the combo of the peaches with the frosting is pretty good 🙂

  • Reply
    Ginny McMeans
    July 17, 2017 at 9:02 am

    Oh my gosh! I love peaches and those lovey crackly brown sugar frosting! So moist.

    • Reply
      Sue
      July 17, 2017 at 9:06 am

      The crackles are everything!

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