Best Peach Cake with Brown Sugar Frosting

Best Peach Cake with Brown Sugar Frosting is the ultimate dessert for summer gatherings or anytime you crave something fruity and indulgent. This soft, decadent cake blends the natural sweetness of peaches with the deep, caramelized flavor of brown sugar frosting, resulting in a dessert that’s both cozy and irresistible. The best part? It’s made with simple ingredients and comes together quickly, making it perfect for busy bakers or last-minute entertaining. Whether you’re serving it at a barbecue, potluck, or just enjoying a slice with your afternoon coffee, this cake will quickly become a favorite in your recipe collection.

Why You’ll Love This Peach Cake with Brown Sugar Frosting

  • Unbeatable flavor pairing: Juicy peaches and rich, buttery brown sugar frosting come together for the perfect sweet harmony.

  • Quick and easy: Using cake mix and Jell-O makes this dessert simple without compromising taste.

  • Perfectly moist: Frozen peaches keep the cake soft and tender.

  • Make-ahead perfection: The flavors only get better after resting overnight, making it an ideal prepare-ahead dessert.

  • Crowd-pleasing dessert: Ideal for family gatherings, parties, or just a weeknight treat.

Ingredients

For the Cake:

  • 1 (15-oz) box yellow cake mix

  • 2 (3-oz) boxes peach Jell-O (dry mix, not prepared)

  • 4 large eggs

  • 1 cup light-tasting olive oil (or vegetable oil)

  • 1 (16-oz) bag frozen peaches, sliced (do not thaw)

For the Frosting:

  • 1/2 cup salted butter (1 stick)

  • 2 cups brown sugar, packed

  • 2/3 cup heavy cream

  • 1 teaspoon vanilla extract

  • Ice water (for an ice bath, not for the frosting)

Step-by-Step: How to Make Peach Cake with Brown Sugar Frosting

  1. Preheat & Prep: Preheat your oven to 350°F and grease a 9×13-inch baking pan.

  2. Prepare the Batter: In a large bowl or stand mixer, mix together the cake mix, peach Jell-O, eggs, and oil until well combined.

  3. Add Peaches: Slice frozen peaches into smaller, bite-sized pieces. Gently fold them into the batter using a sturdy spoon.

  4. Bake the Cake: Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean (moist crumbs are fine).

  5. Cool Completely: Once baked, let the cake rest on a wire rack until fully cooled.

  6. Prepare the Frosting: In a saucepan, combine butter, brown sugar, and heavy cream, cooking over medium-high heat until melted and smooth. Stir until it reaches a full boil. Boil for 1 minute, stirring constantly.

  7. Cool & Whip: Remove from heat, stir in vanilla, and place the pan in an ice bath to cool. Scrape the sides occasionally until the frosting reaches room temperature and thickens. Beat with a hand mixer for 3–5 minutes until fluffy but still spreadable.

  8. Frost & Serve: Spread the frosting evenly over the cooled cake.

Helpful Tips

Best Peach Cake with Brown Sugar Frosting

  • Don’t overbake — check the cake at 40 minutes to keep it soft and moist.

  • Use a serrated knife to cut frozen peaches easily.

  • Allow the frosting to cool properly before beating, or it won’t thicken.

Substitutions and Variations

  • Fresh or canned peaches: You can substitute frozen with fresh or canned, but just make sure to drain them thoroughly to prevent excess moisture.

  • Flavor twist: Try strawberry or raspberry Jell-O for a fun variation.

  • Nutty crunch: Add chopped pecans or walnuts on top of the frosting for extra texture.

Storage Instructions

  • Short-Term: Keep at room temperature for up to 2 days.

  • Refrigerated: Store in the fridge for up to 5 days.

  • Freezer-Friendly: For longer storage, wrap the cake securely and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutritional Information

Per slice: 639 calories | Carbs: 82g | Protein: 5g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 93mg | Fiber: 1g | Sugar: 66g

Serving Suggestions

  • Add a scoop of vanilla ice cream for an indulgent finishing touch.

  • Enjoy with whipped cream and a sprinkle of cinnamon for extra flavor.

  • Serve chilled for a refreshing summer dessert or slightly warmed for a cozy winter treat.

Frequently Asked Questions About Peach Cake with Brown Sugar Frosting

Can I use canned peaches instead of frozen?
Yes! Just make sure to drain them completely to avoid extra moisture in the batter.

Can I make this cake ahead of time?
Absolutely. In fact, it tastes even better the next day after the flavors meld together.

Do I need to refrigerate this cake?
You can keep it at room temperature for up to 2 days. For longer storage, refrigerate it to maintain freshness.

Can I use homemade frosting instead?
This brown sugar frosting is a game-changer, but you can substitute with cream cheese or buttercream if you prefer.

Can I make this cake gluten-free?
Yes, just swap the yellow cake mix for a gluten-free version.

Conclusion

Thank you for stopping by to try my Best Peach Cake with Brown Sugar Frosting! I hope this recipe fills your kitchen with the same warmth and joy it has brought to mine. Whether you’re serving guests or savoring a slice on your own, this cake delivers the perfect balance of juicy peach sweetness and rich, caramel-like frosting in every bite. Happy baking, and thank you for being part of this food-loving community!

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Best Peach Cake with Brown Sugar Frosting recipe

Best Peach Cake with Brown Sugar Frosting


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  • Author: Lisa
  • Total Time: ~1 hour
  • Yield: 12 servings 1x

Description

Best Peach Cake with Brown Sugar Frosting – a moist, flavorful dessert made with juicy peaches and topped with rich, caramel-like brown sugar frosting. Perfect for gatherings, potlucks, or a simple family treat.


Ingredients

Scale

For the Cake:

1 (15-oz) box yellow cake mix

2 (3-oz) boxes peach Jell-O (dry mix, not prepared)

4 large eggs

1 cup light-tasting olive oil (or vegetable oil)

1 (16-oz) bag frozen peaches, sliced (do not thaw)

For the Frosting:

1/2 cup salted butter (1 stick)

2 cups brown sugar, packed

2/3 cup heavy cream

1 teaspoon vanilla extract

Ice water (for an ice bath, not for the frosting)


Instructions

  • Preheat & Prep: Preheat your oven to 350°F and grease a 9×13-inch baking pan.

  • Prepare the Batter: In a large bowl or stand mixer, mix together the cake mix, peach Jell-O, eggs, and oil until well combined.

  • Add Peaches: Slice frozen peaches into smaller, bite-sized pieces. Gently fold them into the batter using a sturdy spoon.

  • Bake the Cake: Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean (moist crumbs are fine).

  • Cool Completely: Once baked, let the cake rest on a wire rack until fully cooled.

  • Prepare the Frosting: In a saucepan, combine butter, brown sugar, and heavy cream, cooking over medium-high heat until melted and smooth. Stir until it reaches a full boil. Boil for 1 minute, stirring constantly.

  • Cool & Whip: Remove from heat, stir in vanilla, and place the pan in an ice bath to cool. Scrape the sides occasionally until the frosting reaches room temperature and thickens. Beat with a hand mixer for 3–5 minutes until fluffy but still spreadable.

  • Frost & Serve: Spread the frosting evenly over the cooled cake.

Notes

Drain canned or fresh peaches very well if using as a substitute for frozen.

For added crunch, top with chopped pecans or walnuts.

This cake tastes even better the next day as the flavors blend

  • Prep Time: 15 minutes
  • Cook Time: 40–45 minutes

Nutrition

  • Serving Size: 1 slice
  • Calories: 639
  • Sugar: 66g
  • Carbohydrates: 82g
  • Protein: 5g

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