Peach Cake with Brown Sugar Frosting 

This Peach Cake with Brown Sugar Frosting is a nostalgic summertime dessert featuring a moist yellow cake mix bathed in juicy peaches and cloaked in a velvety, caramel‑style brown sugar icing. With minimal prep, you whip up the batter—enhanced with boxed cake mix, peach Jell‑O, and real peaches—and bake it in about 40 minutes. While the cake cools, you simmer butter, brown sugar, and heavy cream into a rich frosting, then whisk it smooth and pour it over the warm cake for a crackled top. It’s sweet, peachy, and utterly irresistible—perfect for potlucks or everyday treats.

Ingredients

For the Cake

• 1 (15 oz) box yellow cake mix
  
  

• 2 (3 oz) boxes peach‑flavored gelatin powder (Jell‑O)
  
  

• 3 Tbsp all‑purpose flour (optional, but helps texture)
  
  

• 4 large eggs
  
  

• 1 cup vegetable oil or melted butter
  
  

• ½ cup peach juice or nectar (or reserved canned peach juice)
  
  

• 1 lb peaches (fresh, frozen, or canned), peeled and chopped ~3–4 peaches
  
  

For the Brown Sugar Frosting

• ½ cup (1 stick) unsalted butter
  
  

• 2 cups packed light brown sugar
  
  

• ⅔ cup heavy cream
  
  

• 1 tsp vanilla extract
  
  

• 2 cups confectioners' sugar (for smoothing)
  
  

Directions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
   
   

2. In a large bowl, whisk together cake mix, peach gelatin powder, and flour.
   
   

3. Add eggs, oil (or butter), and peach juice one at a time, mixing until just combined.

4. Fold in chopped peaches, then pour batter into prepared pan. Spread evenly.
   
   

5. Bake for 35–45 minutes until a toothpick inserted into the center comes out clean or with moist crumbs. Let the cake cool completely.
   
   

6. Meanwhile, prepare frosting: in a saucepan over medium heat, combine butter, brown sugar, and heavy cream. Stir until boiling, then boil for 1 minute. Remove from heat.
   
   

7. Stir in vanilla, then gradually whisk in confectioners' sugar until smooth. For lighter texture, use a hand mixer briefly. 

8. Pour the warm frosting evenly over the cooled cake. Work quickly—frosting sets fast. Let it firm up before slicing.
   
   

Nutrients (Per Serving; yields ~12 pieces)

• Calories: ~400 kcal
  
  

• Total Fat: ~17–18 g
  
  

• Carbohydrates: ~60 g (sugar ~40 g)
  
  

• Protein: ~3–4 g
  
  

• Sodium: ~200–300 mg