Ingredients
Cake Ingredients
- 15.25 oz box yellow cake mix
- 3 oz small box peach gelatin powder (Jello)
- 3 Tbsp all-purpose flour
- 1 cup oil (canola or vegetable)
- ½ cup water
- 4 large eggs
- 1 lb peaches, peeled, pitted, and chopped (about 3-4 peaches)
Frosting Ingredients
- ½ cup salted butter (1 stick)
- 2 cups light brown sugar, packed
- ⅔ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan with cooking spray to prevent sticking. Set aside this prepared pan for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cake mix, peach gelatin powder, and all-purpose flour until fully combined, creating a consistent base for your cake batter.
- Add Wet Ingredients: Gradually mix in the oil, water, and eggs one at a time, ensuring each is fully incorporated before adding the next to achieve a smooth batter.
- Pour Batter and Add Peaches: Pour the prepared cake batter into the greased 9×13-inch pan. Evenly distribute the bite-sized peach pieces over the surface to infuse the cake with fresh fruit flavor.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake top should develop a nice golden brown color. Remove and allow the cake to cool completely on a wire rack.
- Make the Frosting Base: In a 2-3 quart saucepan, melt the butter, brown sugar, and heavy cream together over medium heat, stirring occasionally until the mixture reaches a full boil.
- Cook Frosting Mixture: Once boiling, set a timer and continue cooking for 1 minute, stirring frequently to prevent scorching and promote caramelization.
- Flavor and Cool Frosting: Remove the saucepan from heat immediately and stir in the vanilla extract. The mixture will be thin at this stage. Place the pan into a bowl of ice water and stir occasionally until the frosting cools to room temperature and thickens to a caramel-like consistency.
- Whip Frosting: Using a hand mixer, beat the cooled brown sugar frosting for 5-6 minutes until it becomes thicker, lighter in color, and still pourable, providing a luscious texture for spreading.
- Frost the Cake: Pour the prepared brown sugar frosting evenly over the cooled peach cake and spread gently with a spatula to cover the entire surface. Serve and enjoy!
Notes
- Ensure the cake is completely cooled before adding frosting to prevent it from melting and becoming overly runny.
- If fresh peaches are not available, thawed frozen peaches can be used as an alternative.
- For a stronger peach flavor, you can add a teaspoon of peach extract to the frosting.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be served with a scoop of vanilla ice cream for an extra indulgent dessert.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
