This Peach Cake with Brown Sugar Frosting is the ultimate summer dessert—light, fluffy yellow cake packed with fresh peaches and topped with a warm brown sugar glaze that sets into a sweet, buttery crust.
Made with boxed cake mix for convenience, it’s the perfect blend of easy and indulgent.
Why You’ll Love This Recipe
Quick & simple – Starts with boxed cake mix for fast prep
Moist and fruity – Fresh peaches and peach nectar add juicy texture
Old-fashioned brown sugar frosting – Rich, buttery, and unforgettable
One-pan dessert – Great for potlucks, birthdays, or casual gatherings
Customizable – Works with nectarines or apricots too
What You’ll Need (Ingredient Highlights)
Yellow cake mix – The base of the cake; use your favorite brand
Peach nectar – Adds fruit flavor and moisture
Fresh peaches – Chopped and folded into the batter
Brown sugar frosting – Made from butter, cream, and sugar for a caramel-like glaze
Orange food coloring – Optional, for a peachy hue
Pro Tips Before You Start
Use ripe peaches – The juicier and sweeter, the better the cake
Don’t overbake – Moist crumbs are good; dry cake is not
Frost while warm – The frosting spreads best while the cake is still hot
Sift the confectioner’s sugar – For a smooth, lump-free glaze
How to Make Peach Cake with Brown Sugar Frosting
Step 1: Make the Cake Batter
Preheat oven to 350°F. In a large mixing bowl, combine: 15 oz yellow cake mix, 3 large eggs, ⅓ cup vegetable oil, ½ cup peach nectar or juice
Optional: 1 drop orange food coloring
Blend until smooth. Gently fold in 1 lb peeled and chopped peaches.
Step 2: Bake the Cake
Pour the batter into a lightly greased 9×12-inch baking pan.
Bake for about 28 minutes, or until a toothpick comes out clean (moist crumbs are okay).
Step 3: Prepare the Frosting
In a saucepan over medium heat, combine: ½ cup unsalted butter (cut into pieces), ½ cup heavy cream, 1 cup packed brown sugar
Stir constantly and bring to a boil. Remove from heat.
Add: 1 tsp vanilla extract, 2½ cups sifted confectioner’s sugar
Whisk until smooth and lump-free.
If needed, return to low heat briefly to dissolve any sugar lumps.
Step 4: Frost the Cake
Immediately pour the frosting over the warm cake, trying to coat it evenly in one go.
The glaze sets quickly and cannot be spread once it firms.
Step 5: Let It Set and Serve
Allow the frosting to harden at room temperature or refrigerate until set.
Slice and serve!
Serving Ideas
With whipped cream – Light and fluffy pairing
With vanilla ice cream – Cold contrast to warm cake
With coffee or tea – Ideal for brunch or afternoon treats
Variations / Substitutions
Use nectarines or apricots instead of peaches
Substitute almond extract for a twist in flavor
Use spice cake mix for a cozy variation
Top with pecans or walnuts before frosting sets
Storage Tips
Store covered at room temperature for up to 2 days
Refrigerate for longer freshness (up to 5 days)
Freeze slices for up to 2 months, wrapped tightly
FAQs
Can I use canned peaches?
Yes, just drain well and chop before adding to the batter.
Is the frosting hard or soft?
It sets to a firm, crackly top—like a glazed donut or fudge topping.
Can I make this gluten-free?
Use a gluten-free cake mix and check all other ingredients.
Can I skip the food coloring?
Absolutely! It’s just for aesthetics.
Final Thoughts
This Peach Cake with Brown Sugar Frosting is a rustic, no-fuss dessert that brings big rewards.
Easy enough for beginners, delicious enough for special occasions—this is one cake recipe you’ll make on repeat.
