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.
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.
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.
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.
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!
*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen.
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 (3-4)
- 1 drop orange food coloring (optional)
- 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 9x13 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.
Don’t forget to pin this Brown Sugar Peach Cake!
58 Comments
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:)