Brown Sugar Peach Cake

This gorgeous brown sugar peach cake is made with a simple cake mix that’s dotted with fresh juicy peaches and topped with a caramelized brown sugar icing. Swoon.

Why this recipe works

I’m not sure what better words to describe this brown sugar peach cake other than absolutely incredible, or should I say, peachy keen. I love a good doctored cake mix recipe because that means I don’t have to do a ton of measuring, mixing, or worrying about overbeating certain ingredients, but rather, think about all the different things you can add to it to make it even better.

This brown sugar peach cake is the perfect example. While I used fresh peaches, which required some extra prep, it’s totally okay to use canned or frozen peaches instead. We love making things even easier around here. The brown sugar frosting elevates this cake to new heights. It’s lightly cooked, which gives it that caramel-like taste and crackly top that’s truly divine. This is the epitome of a summer cake, friends, just wait until you try it.

RELATED – If you have an abundance of peaches and a sweet tooth with a hankering, pop over to my peach upside down cake recipe!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE MIX – You will need a yellow cake mix for this recipe. Do note that Betty Crocker has changed the weight of their boxed cake mixes. They are 13.25 ounces but should be fine for this recipe. Pillsbury and Duncan Hines still weigh in at 15 ounces. While most cake mixes call for oil, we used melted butter in our recipe. We took into account the water content in butter and adjusted accordingly, resulting in a moist, tender cake. If you prefer to use oil, replace the melted butter in the cake with 1/3 cup vegetable oil.

PEACHES – When picking fresh peaches, give them a gentle squeeze. If there is a bit of give to them, then they’re ready to be enjoyed. You don’t want a hard peach, nor an overly soft peach. Fresh peaches worked great in this recipe and are especially delicious when in season, but it can also be made with canned or frozen to make things a little easier. You can substitute the fresh peaches with 16 ounces frozen, or 30 ounces of canned peaches. See the FAQ’s section of this post for more info.

FROSTING – You’ll want to have the icing ready and warm when the cake comes out of the oven. The icing goes on top of the cake while it is still hot, but the icing can begin to harden and crack if made too soon. I suggest starting the frosting about 10 minutes before the cake is done. If your icing cracks, whisking it vigorously can help break it up.

How to Make Brown Sugar Peach Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F and grease or spray your 13×9 baking dish.
2. Peel fresh peaches and chop into bite sizes pieces.
   
   TIP – For peeling, we like the blanch and shock method. Boil some water and have a bowl of ice water at the ready. Score an “X” into the skin of the peaches with a paring knife. Drop a peach into the boiling water, boil for 30 seconds, then remove with slotted spoon and drop into the ice water. Once completed cooled the skins should slide off easily.
   
   
3. To a large mixing bowl, add the dry cake mix, melted butter, peach nectar, vanilla, and eggs. Beat with an electric mixer for 1 minute or until everything is combined and the batter is thick and creamy.
4. Use a rubber spatula to fold in the chopped peaches.
5. Spread batter into prepared 13×9 pan and bake for 25-30 minutes. Use a toothpick in the center to test for doneness. Ours was done at 28 minutes.

Making the Icing and Assembling

1. To a medium saucepan, add brown sugar, butter, and heavy whipping cream. Bring to a boil over medium-high heat, whisking to ensure all the butter is melted. Boil for 30-45 seconds, whisking constantly.
2. Remove from heat and whisk in vanilla (it will briefly bubble up).
3. Whisk in the sifted powdered sugar. Whisk for an additional minute or two until icing is nice and smooth.
   
   TIP – If your icing is ready before the cake comes out of the oven, you can place the saucepan into a shallow pan with about an inch or so of hot tap water. This will help keep it warm while you wait.
   
   
4. As soon as the cake comes out of the oven, pour the warm icing on top of the hot cake and spread it quickly. It will begin to harden and crack, so time is of the essence!
5. Allow cake to cool to room temperature before serving. Refrigerating the cake for 30 minutes or so after it has cooled can help with cleaner slicing.

Frequently Asked Questions & Expert Tips

Yes, absolutely. To speed things up you can skip peeling and chopping fresh peaches and use canned or frozen instead. For frozen, use 16 ounces but do not thaw them. If using canned peaches, you’ll need two 15-ounce cans. Drain the peaches, but reserve the juice/syrup. Replace the peach nectar in the recipe with an equal amount of the syrup or juice from the can. You can discard the rest or use it in something else. Whether you use frozen or canned, you will want to cut them into smaller chunks.

Store any leftovers in an air-tight container or tightly wrapped with plastic wrap for 1-2 days at room temperature, or in the refrigerator for up to 4 days.

Yes, you can prepare, bake, and frost the cake a day in advance. Allow it to fully cool before covering with an air-tight lid or plastic wrap.

You’ll want to have the icing ready and warm when the cake comes out of the oven. The icing goes on top of the cake while it is still hot, but the icing can begin to harden and crack if made too soon. I suggest starting the frosting about 10 minutes before the cake is done. If your icing cracks, whisking it vigorously can help break it up.

Serving Suggestions

To make slicing your brown sugar peach cake a little easier, you may want to pop it into the fridge or freezer for around 30 minutes. This will help the frosting not be as messy when cut. Optionally garnish with sliced or chopped peaches and enjoy at room temperature.

More Peach Recipes

• Peach Bread
• Deep Dish Peach Pie
• Peach Upside Down Cake
• Peach Cobbler Dump Cake

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