Description
A moist and delicious peach cake topped with creamy brown sugar frosting, perfect for any occasion.
Ingredients
Scale
- 1 (15 ounce) box yellow cake mix
- 2 (3 ounce) boxes peach Jell-O (not made)
- 4 eggs
- 1 cup oil
- 1 (16 ounce) bag frozen peaches (do not thaw)
- 1/2 cup salted butter (1 stick)
- 2 cups brown sugar (packed)
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- Ice water (for an ice bath, not to go in the recipe)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch cake pan.
- In a large bowl or stand mixer, mix together the cake mix, 2 boxes of peach Jell-O, 4 eggs, and 1 cup of oil until well blended.
- Open the bag of frozen sliced peaches and cut each slice in half. Fold the peaches gently into the cake batter.
- Pour the batter into the greased cake pan and bake at 350°F for about 40-45 minutes, checking for doneness.
- Once baked, let the cake cool completely on a wire rack.
- To make the frosting, combine the butter, brown sugar, and heavy cream in a pot. Stir over medium-high heat until it begins to boil.
- Set a timer for 1 minute, stirring frequently. After a minute, remove the pot from heat and stir in the vanilla.
- Prepare an ice bath and place the pot of frosting in it. Let it cool to room temperature while thickening.
- Beat the frosting with a hand mixer until it is thicker but still pourable.
- Spread the frosting over the cooled cake.
Notes
Store the cake in an airtight container on the counter for up to two days, then refrigerate to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: peach cake, brown sugar frosting, dessert recipe