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A tender, fruit-studded sheet cake made with a boxed yellow cake mix, fresh peaches, and topped with a buttery brown-sugar caramel glaze that hardens into a crackly, fudgy finish.

Ingredients

Scale
  • 15 ounce yellow cake mix (e.g., Duncan Hines)
  • 3 large eggs (or amount your cake mix calls for)
  • 1/3 cup vegetable oil (or amount specified by your cake mix)
  • 1/2 cup peach nectar or peach juice
  • 1 lb peeled and chopped peaches (about 3–4 medium peaches)
  • a drop of orange food coloring (optional)
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioner’s sugar, sifted

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Peel and chop peaches into about 1/2-inch pieces.
  3. Optionally, toss chopped peaches with a tablespoon of dry cake mix or a little flour to help prevent sinking.
  4. In a mixing bowl, combine the yellow cake mix, eggs, vegetable oil, peach nectar (and a drop of orange food coloring if using); mix until blended.
  5. Gently fold the chopped peaches into the batter without overmixing.
  6. Lightly spray a 9×12 or 9×13 baking pan and pour the batter into the pan, spreading evenly.
  7. Bake for about 28 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  8. While the cake bakes, combine butter, heavy cream, and packed brown sugar in a saucepan and stir constantly until it comes to a boil.
  9. Remove the saucepan from heat and stir in vanilla, then add sifted confectioner’s sugar and whisk until smooth; if too thick, warm gently on low and whisk to loosen.
  10. When the cake is warm and the frosting is still warm, pour the frosting evenly over the cake quickly to cover the surface.
  11. Let the frosting firm at room temperature or chill the cake in the refrigerator before slicing.

Notes

Reduce the liquid called for on your cake mix box to balance moisture from peaches (this recipe uses 1/2 cup peach nectar)., Using peach nectar or juice boosts peach flavor over plain water., Fresh, canned (well-drained), or thawed frozen peaches all work; for canned and frozen, pat dry to avoid watery batter., The cooked brown sugar frosting when poured hot cracks as it sets, forming a caramelized, crackly finish that becomes fudgier after chilling., If frosting thickens before finishing, warm gently and whisk to loosen., Add a drop of orange food coloring for brighter peach color if desired., Store cake covered in fridge for 3-4 days; not recommended at room temperature for more than a couple of hours due to frosting’s dairy., Freeze individual slices wrapped tightly for up to two months; thaw overnight in fridge., For serving, let cake soften to room temperature or warm slices gently in microwave or low oven to soften frosting.

Nutrition

Find it online: https://margorecipes.com/brown-sugar-peach-cake-simply-incredible/