Sweet ripe peaches, yellow cake mix, and rich brown sugar frosting make this Brown Sugar Peach Cake a must-bake summer dessert.
Let me tell you a little story. Last summer, my family and I went to this peach orchard about an hour outside of town. You know the kind—rows and rows of trees, sun beating down, sticky fingers, and way too many peaches by the end of the day. We got a little carried away. By the time we loaded the car, I’m pretty sure we had enough peaches to start our own roadside stand. My kids? They were thrilled. Me? Well… I knew I had to get creative. Fast.
That’s how this Brown Sugar Peach Cake came to life. I mean, what’s a gal supposed to do with 20 pounds of peaches? Eat them all raw? Nope. Make jam? Meh, too much work (and who has time for sterilizing jars?). So I did what any cake-loving, peach-overloaded person would do. I grabbed a box of cake mix, stirred in some peach nectar, chopped up those juicy peaches, and topped the whole thing with the richest brown sugar frosting I could dream up. And let me tell you, it was love at first bite.
Why You’ll Love This Brown Sugar Peach Cake Recipe?
Now, I’m not saying this cake will change your life. But… it might come close. Here’s why:
- It’s beyond easy. We’re talking box cake mix easy, but with serious homemade vibes. No one has to know it wasn’t from scratch—unless you want to brag about how smart you are.
- It’s loaded with peaches. Fresh, sweet, and juicy. The kind that makes you wonder why canned peaches even exist.
- Brown sugar frosting. I don’t know how to say this without sounding dramatic, but this frosting is everything. It’s like caramel and fudge had a delicious little baby.
- Perfect for any occasion. BBQ? Yup. Potluck? Absolutely. Tuesday night and you’re craving something sweet? You bet.
Ingredient Notes:
I’m all about using what you’ve got, but here’s the lowdown on the key players in this Brown Sugar Peach Cake.
- Yellow Cake Mix: I use Duncan Hines because it’s reliable and fluffs up beautifully. But if you’re Team Betty Crocker, go for it.
- Peach Nectar: This takes the peach flavor from “nice” to “are there peaches in every bite?!” You can find it near the juices at most stores. No peach nectar? Orange juice works in a pinch.
- Fresh Peaches: The riper and juicier, the better. Honestly, the kind that’s almost too soft to eat out of hand? That’s what you want. Bonus: You don’t even have to be neat about chopping them. Rustic is in.
- Brown Sugar: I use dark brown sugar for a deeper flavor, but light brown sugar works if that’s all you’ve got.
- Heavy Cream: Gives the frosting a rich, velvety texture. If you’re out, you can swap in whole milk, but it won’t be quite as indulgent (still good, though).
- Orange Food Coloring (Optional): Want to impress your guests with a super peachy-colored cake? Add a drop. Totally optional.
How To Make Brown Sugar Peach Cake?
Step 1: Preheat That Oven
Set it to 350°F (175°C). You know the drill. Grease a 9×13-inch pan. I’ve used parchment before when I was feeling fancy, but a good ol’ spray works fine.
Step 2: Whip Up the Cake Batter
In a big ol’ mixing bowl, combine the cake mix, eggs, vegetable oil, and peach nectar. If you’re adding food coloring, do it now. Mix until it’s smooth. Then gently fold in your chopped peaches. And no, there’s no need for perfect peach chunks. This is a homey cake.
Step 3: Bake It
Pour that luscious batter into your pan and spread it out evenly. Pop it in the oven for about 28 minutes, or until a toothpick comes out mostly clean. I always check around 25 minutes, because every oven has its quirks. (Mine runs hot. Learned that the hard way.)
Step 4: Make the Brown Sugar Frosting
Want To Save This Recipe?
While your cake is baking, melt butter in a saucepan with heavy cream and brown sugar. Stir it constantly—don’t walk away or get distracted scrolling on your phone! Once it comes to a boil, take it off the heat. Stir in the vanilla and slowly whisk in the powdered sugar. It should be silky and pourable. If it’s not? Add a splash more cream.
Step 5: Frost and Cool
Pour the frosting over your warm cake. Let it ooze into every nook and cranny. Then be patient (hard, I know). Let it cool so the frosting sets. But honestly? If you sneak a bite while it’s warm and gooey… no judgment here.
Storage Options:
This cake keeps beautifully. Just cover it with plastic wrap or foil and stash it in the fridge. It’ll stay good for 3-4 days. When you’re ready for another slice, bring it to room temp or zap it in the microwave for a few seconds. That frosting gets all melty again… chef’s kiss.
You can freeze it too! Wrap slices individually and freeze for up to a month. Midnight cake cravings? Handled.
Variations and Substitutions:
- Canned Peaches: They work in a pinch. Drain them really well and chop them up.
- No Peach Nectar? Orange juice or even apple juice works. It won’t be quite as peachy but still delicious.
- Nutty Version: Sprinkle chopped pecans or walnuts on top of the frosting before it sets. Adds a nice crunch.
- Gluten-Free: Use a gluten-free cake mix. Easy peasy.
- Coconut Cream Frosting: Swap the heavy cream with coconut cream for a tropical twist.
What to Serve with Brown Sugar Peach Cake?
- Vanilla Ice Cream: Classic for a reason.
- Whipped Cream: Light and fluffy to balance the richness.
- Iced Tea or Lemonade: Especially on a hot day.
- Fresh Berries: A handful of raspberries or blueberries on top looks pretty and adds a tart pop.
Frequently Asked Questions:
Can I use white peaches?
Sure can! They’re a little less sweet, but they work beautifully.
Do I need to peel the peaches?
I recommend it. The skins can get tough and chewy when baked.
Can I make this a day ahead?
Absolutely! It tastes even better the next day as the flavors meld. Just store it in the fridge and let it come to room temp before serving.
This Brown Sugar Peach Cake is everything I love about summer baking: easy, full of flavor, and a little bit nostalgic. It’s perfect for BBQs, potlucks, or just because you have a pile of peaches staring you down.
If you make it, please let me know how it turns out! Did you tweak it? Add nuts? Eat half the frosting before it made it to the cake? (Guilty as charged!) I’d love to hear your story.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Brown Sugar Peach Cake
Ingredients
Cake:
- 15 oz yellow cake mix e.g., Duncan Hines
- 3 large eggs or as specified by cake mix
- 1/3 c vegetable oil as per cake mix instructions
- 1/2 c peach nectar or juice
- 1 pound peeled and chopped peaches about 3-4
- A drop of orange food coloring optional
Brown Sugar Frosting:
- 1/2 c unsalted butter cut into pieces
- 1/2 c heavy cream
- 1 c packed brown sugar
- 1 teaspoon vanilla extract
- 2 1/2 c confectioner's sugar sifted
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a bowl combine the cake mix, eggs, vegetable oil and peach nectar. If you want to use food coloring now is the time to add it. Mix well until everything is fully combined.
- Carefully fold in the peaches into the batter.
- Transfer the batter into a 9x13-inch baking pan that has been lightly greased. Place it in the oven. Bake for approximately 28 minutes or until a toothpick inserted into the center of the cake comes out clean or, with just a few moist crumbs.
- While the cake is baking, prepare your frosting. In a saucepan combine butter, heavy cream and brown sugar. Bring it to a boil while stirring constantly. Remove from heat. Stir in vanilla extract. Gradually whisk in confectioner's sugar that has been sifted until you achieve a smooth consistency.
- Once your cake is baked and still warm pour your frosting over it evenly.
- Let your cake cool down before slicing it so that the frosting can set properly. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
