Brown Sugar Peach Cake is everything a summer dessert should be: soft, fruity, and dripping with a warm brown sugar icing that tastes like liquid caramel. I first made this on a sticky August afternoon when my neighbor Isabella brought over a basket of peaches from her tree, and I wanted something easier than pie but fancier than plain Brown Sugar Peach Cake . The result? A tender, buttery cake studded with juicy peaches and finished with an icing so good you'll want to eat it with a spoon. Best part? It starts with a boxed cake mix, so you get bakery-quality results without spending all day in the kitchen.
If you love easy fruit desserts, you'll also want to try my Easy Lemon Curd Cookies recipe
or this Easy creamy cheesecake bars recipe for more simple, crowd-pleasing treats. And if caramel is your weakness, don't miss my Easy Strawberry Pretzel Salad recipe .
Why You'll Love This Brown Sugar Peach Cake
This cake checks every box. It's moist and tender thanks to the peach nectar and melted butter, while the fresh peaches add little bursts of sweetness in every bite. The brown sugar icing is the real star, with a rich, caramel-like flavor that soaks into the warm Brown Sugar Peach Cake and hardens into a glossy finish as it cools. You can use fresh, frozen, or even canned peaches, which makes this recipe perfect year-round. Plus, it's made in one pan and feeds a crowd, so it's ideal for potlucks, picnics, or when you just need something sweet without a lot of fuss.
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Brown Sugar Peach Cake Ingredients
Here's what you'll need to make this sweet, peachy Brown Sugar Peach Cake with its dreamy brown sugar topping.
See Recipe Card Below This Post For Ingredients Quantities
Cake:
- Fresh peaches: Peeled and chopped into bite-sized pieces, they add moisture and natural sweetness throughout the Brown Sugar Peach Cake . You can also use frozen (thawed and drained) or canned peaches if fresh aren't available.
- Yellow cake mix: The base of this recipe, giving you a tender, fluffy Brown Sugar Peach Cake without measuring out tons of dry ingredients. Use it unprepared, straight from the box.
- Unsalted butter: Melted and cooled, it adds richness and helps create a moist, tender crumb.
- Peach nectar: Adds extra peach flavor and keeps the Brown Sugar Peach Cake soft. You can find it in the juice aisle at most grocery stores.
- Vanilla extract: Enhances the sweetness and adds warmth to the flavor.
- Large eggs: Bind everything together and give the Brown Sugar Peach Cake structure.
Brown Sugar Icing:
- Packed brown sugar: The star of the icing, giving it that deep, caramel-like flavor.
- Unsalted butter: Makes the icing smooth and rich.
- Heavy whipping cream: Adds creaminess and helps the icing stay glossy.
- Vanilla extract: Rounds out the flavor and adds a hint of warmth.
- Powdered sugar: Sifted to avoid lumps, it thickens the icing and gives it a smooth, pourable consistency.
- Sliced peaches (optional): Fresh peach slices make a pretty garnish on top.
How To Make Brown Sugar Peach Cake
Preheat and prep: Preheat your oven to 350°F (175°C) and grease or spray a 13×9-inch baking dish. This ensures the Brown Sugar Peach Cake won't stick and makes cleanup easier.
Prepare the peaches: Peel and chop your fresh peaches into bite-sized pieces. If the skins are stubborn, use the blanch and shock method: score an "X" on the bottom of each peach, drop them in boiling water for 30 seconds, then transfer to ice water. The skins will slip right off.
Mix the batter: In a large mixing bowl, combine the yellow Brown Sugar Peach Cake mix, melted butter, peach nectar, vanilla extract, and eggs. Beat with an electric mixer for 1 minute until the batter is thick, creamy, and smooth.
Add the peaches: Gently fold in the chopped peaches using a rubber spatula. You want them evenly distributed but not broken apart.
Bake the cake: Spread the batter evenly into your prepared baking dish and bake for 25 to 30 minutes. Start checking at 25 minutes with a toothpick inserted in the center. When it comes out clean or with just a few moist crumbs, it's done. Ours baked perfectly at 28 minutes.
Make the brown sugar icing: While the Brown Sugar Peach Cake bakes, combine the brown sugar, butter, and heavy cream in a medium saucepan. Bring to a boil over medium-high heat, whisking constantly for 30 to 45 seconds. The mixture will bubble and thicken slightly.
Add vanilla and powdered sugar: Remove the saucepan from the heat and whisk in the vanilla extract. It'll bubble up briefly, so stand back. Gradually whisk in the sifted powdered sugar until the icing is smooth and glossy, about 1 to 2 minutes. If the Brown Sugar Peach Cake isn't ready yet, keep the icing warm in a shallow pan of hot water so it stays pourable.
Pour the icing: As soon as the cake comes out of the oven, immediately pour the warm icing over the hot cake. Work quickly and spread it evenly with a spatula, because the icing will start to harden and crack as it cools.
Cool and serve: Let the Brown Sugar Peach Cake cool to room temperature before slicing. For neater slices, refrigerate the cake for 30 minutes before cutting. Garnish with fresh peach slices if you like.
Substitutions and Variations
Use canned or frozen peaches: If fresh peaches aren't in season, use canned peaches (drained well) or frozen peaches (thawed and patted dry). The flavor will still be sweet and fruity.
Swap the peach nectar: If you can't find peach nectar, use orange juice, apple juice, or even milk in a pinch. The cake won't have quite as much peach flavor, but it'll still be delicious.
Try a different cake mix: White cake mix or vanilla cake mix work just as well as yellow cake mix. You can also experiment with spice Brown Sugar Peach Cake mix for a warm, cozy twist.
Make it dairy-free: Use plant-based butter and coconut cream in place of the butter and heavy cream in the icing.
Add spices: A pinch of cinnamon or nutmeg in the batter adds a warm, spiced flavor that pairs beautifully with peaches.
Equipment for Brown Sugar Peach Cake
- 13×9-inch baking dish: The perfect size for this Brown Sugar Peach Cake . Use glass, ceramic, or metal.
- Mixing bowls: One large bowl for the batter and a medium bowl if you're prepping ingredients.
- Electric mixer: Makes mixing the batter fast and ensures it's smooth and creamy.
- Rubber spatula: Great for folding in the peaches and spreading the icing.
- Saucepan: A medium-sized one works best for making the brown sugar icing on the stovetop.
Storage Tips
Room temperature: Store the Brown Sugar Peach Cake covered at room temperature for up to 2 days. The icing stays soft and sticky.
Refrigerator: For longer storage, cover tightly and refrigerate for up to 5 days. The icing will firm up when chilled, but the Brown Sugar Peach Cake stays moist.
Freezer: Wrap individual slices in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple hours.
Expert Tips
Use room-temperature butter: Melted butter works best when it's cooled to room temperature. If it's too hot, it can scramble the eggs in the batter.
Don't skip the peach nectar: It really does add extra moisture and peach flavor. You can find it near the juice section, often in small cans.
Work fast with the icing: The icing hardens quickly as it cools, so pour it over the cake immediately after baking. If it starts to set in the pan, gently reheat it over low heat.
Sift the powdered sugar: This prevents lumps in the icing and ensures it's silky smooth.
Let the cake cool completely: The icing needs time to set, and the flavors deepen as the cake cools. If you cut into it too soon, it'll be messy (but still delicious).
FAQ
What are the most common mistakes when making peach cobbler?
The biggest mistake is using too much liquid, which makes the filling runny instead of thick and jammy. Another common issue is not using enough sugar, especially if your peaches aren't very sweet. Always taste your fruit first and adjust the sugar accordingly. For this Brown Sugar Peach Cake , you don't have to worry about those issues since the peaches are folded into the batter and the icing adds all the sweetness you need.
What is the 1234 cake rule?
The 1234 cake rule is an old-fashioned way to remember the ratios for a classic pound cake: 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. It's a simple formula that makes a dense, buttery cake. This peach cake doesn't follow that rule since it uses a cake mix, but it's still just as easy to remember and way faster to make.
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake is not using enough butter. Dump cakes rely on melted butter to moisten the dry cake mix and help it bake into a golden, crispy topping. If you skimp on the butter, the top will be dry and crumbly instead of rich and tender. This brown sugar peach cake uses plenty of melted butter mixed right into the batter, so every bite is moist and flavorful.
Does brown sugar make a cake more moist?
Yes, brown sugar does help keep cakes moist because it contains molasses, which attracts and holds onto moisture better than white sugar. It also adds a deeper, richer flavor with hints of caramel. In this recipe, the brown sugar in the icing adds that moistness on top of the cake, soaking in and creating a sweet, sticky glaze that keeps the whole thing soft and tender.
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Pairing
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Brown Sugar Peach Cake
Ingredients
Method
- Preheat your oven to 350°F and lightly grease a 13x9-inch baking dish. prep
- In a large bowl, combine yellow cake mix, melted butter, peach nectar, vanilla, and eggs. Beat with an electric mixer until the batter is thick and creamy, about 1 minute. mix
- Fold the chopped peaches gently into the batter using a rubber spatula. mix
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. bake
- While the cake is baking, combine brown sugar, butter, and heavy cream in a medium saucepan. Bring to a boil over medium-high heat while whisking constantly until the butter melts, about 30-45 seconds. mix
- Gradually whisk in the sifted powdered sugar until the icing is smooth and glossy. mix
- As soon as the cake comes out of the oven, pour the warm icing evenly over the hot cake and spread quickly. finish
- Allow the cake to cool to room temperature before serving. Refrigerate for 30 minutes if you want cleaner slices. finish
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