This Brown Sugar Peach Cake is a classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing ~ it’s the dessert of the summer!

a piece of peach cake with brown sugar frosting

my brown sugar peach cake has lots of Southern charm

Since the highlights of this cake are the juicy fresh peaches and the Southern caramel icing, we’ll take a logical shortcut and use a good quality yellow cake mix as our base. Nobody wants to be stuck fiddling with measuring cups and spoons while everybody else is out having fun, so this just makes sense. My preferred brand? Duncan Hines.

Cake mixes are forgiving and doctoring them is easy ~ I used less liquid to account for the pound of fresh peaches we’ll be adding, and subbed peach nectar for water. No biggie.

fresh peaches, but in half

Brown Sugar Peach Cake

Brown Sugar Peach Cake ~ I’m crowning this classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing the dessert of the summer.


  • 15 ounce yellow cake mix (I like Duncan Hines)
  • 3 large eggs or the amount specified by your cake mix
  • 1/3 cup vegetable oil or the amount specified by your cake mix
  • 1/2 cup peach nectar or peach juice
  • 1 lb peeled and chopped peaches (about 3-4)
  • drop orange food coloring optional

brown sugar frosting

  • 1/2 cup unsalted butter, cut in pieces
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 1/2 cups confectioner’s sugar, sifted


  • Preheat oven to 350F
  • Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9×13 pan. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
  • Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
  • Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won’t be able to spread it without cracking the surface.
  • Let the frosting harden at room temperature or in the refrigerator before cutting.

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