This delectable dessert combines the sweetness of ripe peaches with the rich, caramelized notes of brown sugar. Each bite is a delightful blend of tender cake, juicy fruit, and a luscious glaze. Perfect for any occasion, this easy-to-make cake is sure to impress your family and friends. Let’s get baking!
INGREDIENTS
For the Cake:
- 1 (15-oz) box yellow cake mix
- 2 (3-oz) boxes Peach Jell-O (dry)
- 4 large eggs
- 1 cup oil*
- 1 (16-oz) bag frozen peaches, unthawed**
For the Frosting:
- 1/2 cup salted butter (1 stick)
- 2 cups packed brown sugar
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- Ice water (for ice bath, not for the recipe)
INSTRUCTIONS
- Preheat your oven to 350°F and grease a 9×13-inch cake pan.
- In a large mixing bowl or stand mixer, combine the cake mix, peach Jell-O powder, eggs, and oil. Mix until smooth.
- Slice the frozen peaches into smaller, bite-sized pieces using a sturdy knife.
- Gently fold the peaches into the cake batter using a wooden spoon.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes at 350°F. Check for doneness by inserting a toothpick into the center of the cake – it should come out clean or with just a few moist crumbs.
- Allow the cake to cool completely on a wire rack.
For the Frosting
- In a 2-quart saucepan, combine the butter, brown sugar, and heavy cream. Stir over medium-high heat until the mixture comes to a boil, with bubbles across the entire surface. Once boiling, set a timer for 1 minute and stir frequently.
- After 1 minute, remove the pot from heat and stir in the vanilla extract.
- Prepare an ice bath by filling a larger bowl with ice and water. Place the saucepan with the frosting into the ice bath (being careful not to get any water into the frosting). Stir occasionally as the frosting cools to room temperature and thickens.
- Once the frosting has thickened, beat it with a hand mixer for 3-5 minutes until it becomes thicker but still pourable.
- Spread the frosting over the cooled cake.
Storage: This cake stays fresh for a couple of days at room temperature, but after that, it’s best kept in the fridge.
Enjoy!
