This Peach Cake is a heavenly treat that combines a cake mix and peach Jell-O, creating a soft, moist cake filled with real peach chunks. Topped with a decadent brown sugar frosting, this cake brings all the comforting flavors of summer in every bite. It’s simple to make, yet incredibly delicious, with a rich texture from the peaches and a perfect balance of sweetness from the frosting.
Ingredients
For the Cake:
▢ 1 (15-oz) box yellow cake mix
▢ 2 (3-oz) boxes Peach Jell-O (unmade)
▢ 4 eggs
▢ 1 cup oil*
▢ 1 (16-oz) bag frozen peaches (do not thaw)**
For the Frosting:
▢ 1/2 cup salted butter (1 stick)
▢ 2 cups brown sugar, packed
▢ 2/3 cup heavy cream
▢ 1 teaspoon vanilla
▢ Ice water for an ice bath (not to be added to recipe)
Directions:
- Preheat the oven to 350°F and grease a 9×13 inch cake pan.
- In a bowl or stand mixer, beat together the cake mix, peach Jell-O, eggs, and oil.
- Cut frozen peaches into bite-sized pieces and fold into the batter.
- Pour the batter into the greased pan and bake for 40-45 minutes. Check for doneness with a toothpick (moist crumbs are okay). Let cool completely.
- For frosting: In a pot, melt butter, brown sugar, and heavy cream over medium-high heat until it reaches a boil. Stir for 1 minute.
- Remove from heat, add vanilla, and cool in an ice bath until room temperature and thicker.
- Beat the frosting with a hand mixer until smooth, then spread over the cooled cake.
Notes:
- Use any vegetable oil, though light-tasting olive oil works well.
- Fresh or canned peaches can be substituted; just ensure they’re well-drained.
Nutrition
Serving size: 1 slice
Calories: 639 kcal | Carbs: 82g | Protein: 5g | Fat: 34g | Saturated Fat: 10g | Sugar: 66g | Fiber: 1g | Sodium: 428mg | Potassium: 171mg
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