Ingredients
Cake:
- 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
Instructions
- Preheat oven to 350F: Preheat the oven to 350F.
- Prepare the Cake: Blend together the cake mix, eggs, oil, nectar, and food coloring until well combined. Fold in the peaches and pour the batter into a 9×12 pan. Bake for about 28 minutes.
- Make the Frosting: In a saucepan, combine butter, cream, and brown sugar. Bring to a boil, then remove from heat. Add vanilla and sifted sugar. Whisk until smooth.
- Apply Frosting: Pour the frosting over the cooled cake, ensuring it is evenly coated. Let the frosting set before serving.
Notes
- For a more intense peach flavor, consider using peach nectar over peach juice.
- Adjust the sweetness of the frosting by adding more or less confectioner’s sugar based on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 492 kcal
- Sugar: 62 g
- Sodium: 351 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 78 mg
