This classic yellow cake is loaded with fresh peaches, and topped with a brown sugar caramel icing the dessert of the summer. 😋
15 ounce yellow cake mix (I like Duncan Hines)
3 large eggs or the amount specified by your cake mix
1/3 cup vegetable oil or the amount specified by your cake mix
1/2 cup peach nectar or peach juice
1 lb peeled and chopped peaches (about 3-4)
drop orange food coloring optional
Brown Sugar Frosting
1/2 cup unsalted butter, cut in pieces
1/2 cup heavy cream
1 cup packed brown sugar
1 tsp vanilla extract
2 1/2 cups confectioner’s sugar, sifted
Preheat oven to 350F
Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9×13 pan. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won’t be able to spread it without cracking the surface.
Let the frosting harden at room temperature or in the refrigerator before cutting.