This is a decadent, delicious, summery cake, no bones about it. Packed full of peaches and frosted with an indulgent brown sugar frosting, this is a dessert neither for the faint hearted nor those seeking subtle flavors. Not today. Today’s cake is perfect for birthday parties or barbecues, or for any event when you want to go a little over the top – the frosting alone, cooked on the stove top, then cooled and whipped into fluffy perfection, is sinfully delicious and we can’t get enough. With each bite of this cake you get a scoopful of perfectly cooked peaches and moist cake that are decked out with the aforementioned frosting – and it doesn’t get better than that.
Part of how this cake gets its flavor isn’t just in the fresh peaches we put in there, it’s also because of the peach jello that’s mixed in as well. If we had just used sliced peaches, we would’ve had a yellow cake with peaches in it, not a peach cake; mixing in the jello turns the whole thing into an actual peach cake – success! This unabashed beauty is just the thing to make on a nice, sunny day, so get ready, ‘cause people will definitely be requesting this once they try it!
Brown Sugar Peach Cake
- 1 (15 oz.) box yellow cake mix
- 4-6 fresh peaches, peeled and sliced, or 1 (16 oz.) package frozen peaches, unthawed
- 2 (3 oz.) packages peach jello
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoons vanilla extract
- 2 cups brown sugar
- 2/3 cup heavy cream
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, optional
- ice bath, optional
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Beat together cake mix, jello, eggs, oil and vanilla extract in a large bowl or mixer until just incorporated, then fold in chopped peaches.
- Pour batter into greased baking dish, then place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
- Remove cake from oven and let cool completely.
- While cake cooks, combine brown sugar, heavy cream and butter in a large saucepan over medium-high heat.
- Bring mixture to a boil and cook for 1 minute, then remove mixture from the heat and stir in vanilla extract and salt, if using.
- Set up ice bath with a large bowl full of ice water (if desired). Carefully place frosting pot into ice bath and stir, being careful not to get water in the frosting, until mixtures cools and thickens.
- Once cooled, beat frosting for 4-5 minutes, or until thickened, but still fluffy and airy.
- Spread frosting over cooled cake, the slices into squares and dig in.
Recipe adapted from The Food Charlatan