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.

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!

Brown Sugar Peach Cake

Category: dessert

Yield: serves 12

Brown Sugar Peach Cake


  • 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)
    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


  1. Preheat oven to 350F
  2. 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 can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
  3. 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.
  4. 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.
  5. Let the frosting harden at room temperature or in the refrigerator before cutting.


Don’t forget to pin this Brown Sugar Peach Cake!

Brown Sugar Peach Cake ~ I can't think of another cake that deserves to be crowned 'cake of the summer' more than this luscious little snack cake. I mean, perfect yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing? It's a no-brainer. | summer | dessert | cake mix | Sheet cake |


  • Reply
    July 23, 2017 at 7:39 pm

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

    • Reply
      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

    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

    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
      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
    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
    Abbe@This 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
      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
      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
          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
    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
    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
    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
      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

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

  • Reply
    Angie@Angie's Recipes
    July 17, 2017 at 10:55 am

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

  • Reply
    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
      July 17, 2017 at 11:07 am

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

  • Reply
    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
      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
      July 17, 2017 at 9:58 am

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

  • Reply
    July 17, 2017 at 9:13 am

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

    • Reply
      July 17, 2017 at 9:14 am

      Report back if you get a chance Tom!

  • Reply
    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
      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
      July 17, 2017 at 9:06 am

      The crackles are everything!

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