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A 9x13 Brown Sugar Peach Cake made from scratch with a moist butter cake base, fresh peaches, and a rich caramel icing.

Brown Sugar Peach Cake

Victoria Sandra
A delightfully moist and tender cake made with a doctored cake mix, loaded with fresh peaches, and topped with a unique, thin, crackly brown sugar icing that sets like caramel.
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Prep Time 30 minutes
Cook Time 28 minutes
Cooling & Setting Time 30 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 480 kcal

Equipment

  • 9x13 baking dish
  • Electric mixer
  • Rubber spatula
  • Medium saucepan
  • whisk
  • Offset spatula

Ingredients
  

  • 1 pound fresh peaches peeled and chopped. 4-5 small or 3-4 medium, 2 cups
  • 15 ounce box of yellow cake mix unprepared
  • 11 Tablespoons unsalted butter melted and cooled
  • ½ cup peach nectar
  • 1 teaspoon vanilla extract
  • 3 large eggs

Brown Sugar Icing:

  • 1 cup packed brown sugar
  • ½ cup unsalted butter
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar sifted
  • sliced peaches optional as garnish

Instructions
 

Prep and Build the Batter

  • Preheat the oven to 350°F (175°C). Grease or spray a 9x13 baking dish.
  • Peel the fresh peaches and chop them into uniform, bite-sized pieces.
  • In a large bowl, combine the yellow cake mix, melted butter, peach nectar, vanilla, and eggs. Beat with an electric mixer on medium speed for 1 minute until the batter is thick and creamy.
  • Using a rubber spatula, gently fold the chopped peaches into the batter until just combined. Do not overmix.

Bake the Cake

  • Spread the batter evenly into the prepared 9x13 pan.
  • Bake for 25-30 minutes. The cake is done when the top is golden and a toothpick inserted into the center comes out clean.

Cook the Brown Sugar Icing

  • About 5 minutes before the cake finishes baking, combine the brown sugar, butter, and heavy whipping cream in a medium saucepan.
  • Bring the mixture to a rolling boil over medium-high heat, whisking constantly. Once boiling, continue to whisk and boil for exactly 1 minute.
  • Remove the pan from the heat and immediately whisk in the vanilla extract. Then, gradually whisk in the sifted powdered sugar until the icing is smooth and pourable.

Ice and Set

  • As soon as the cake comes out of the oven, pour the warm icing over the hot cake. Working quickly, use an offset spatula to spread it into an even layer.
  • Allow the cake to cool completely to room temperature before serving. For cleaner slices, you can refrigerate the cooled cake for at least 30 minutes to firm up the icing.

Notes

Storage Instructions: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Pro Tip: To prevent peaches from sinking to the bottom, toss the chopped peaches with 1 tablespoon of the dry cake mix before folding them into the batter.
Icing Troubleshooting: If the icing becomes too thick to spread, return the saucepan to very low heat and whisk in 1 teaspoon of heavy cream until it loosens. Do not re-boil.
Easy Peach Peeling: To easily peel fresh peaches, score an 'X' on the bottom, boil for 30-60 seconds, then immediately plunge them into an ice bath. The skins will slip off easily.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 480kcalCarbohydrates: 75gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 80mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 55gVitamin A: 6IUVitamin C: 3mgCalcium: 4mgIron: 5mg
Keyword brown sugar icing, peach cake, sheet cake, summer dessert
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