Brown sugar peach cake levels up a boxed cake mix with lots of fresh peaches and a yummy, from-scratch brown sugar frosting. This one is a real crowd pleaser.
Course: Dessert
Keyword: brown sugar, butter, cake, cake mix, fresh peaches, heavy cream, peach juice, peach nectar, powdered sugar, vanilla
Ingredients
Cake Ingredients
15ounceyellow cake mix
Number of eggs on the cake mix box
Amount of oil on the cake mix box
1/2cuppeach nectar or peach juice
2poundspeeled peachescut into 1/2-inch pieces
Frosting Ingredients
1/2cupbutter
1/2cupheavy cream
1cupbrown sugar
2teaspoonsvanilla
2 1/2cupspowdered sugar
Instructions
Preheat the oven to 350 degrees. Prepare a nine-by-13-inch baking pan by spraying it with cooking spray, and set it aside
Beat the cake mix, eggs, oil and nectar until smooth. Fold in the peaches, and spread the batter evenly into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. (Mine took about 45 minutes.)
Let the cake cool completely.
For the frosting, cut the butter into chunks and add it, the heavy cream and brown sugar to a saucepan over medium-high heat. Stir constantly until the mixture comes to a boil. Remove the saucepan from the heat and whisk in the vanilla and powdered sugar until it's well combined and there are no lumps. (If it starts to harden up on you before you're ready, slide it back over on your still-hot burner to loosen it up a bit.)
Pour the frosting evenly over the top of the cake, spreading it out where necessary, and place the cake in the refrigerator until the frosting sets up (about 30 minutes).
Cut and serve, and store any leftovers in an airtight container.