This Peach Cake is a sweet, moist treat made from a simple yellow cake mix and peach Jell-O, with real peaches added for extra flavor and moisture. The result is a delightful, fruity cake that’s topped with a decadent brown sugar frosting. It’s a perfect dessert for any occasion, offering a lovely balance of peachy goodness and rich sweetness. 🍑🎂
Ingredients
For the Cake:
- 1 (15-oz) box yellow cake mix
- 2 (3-oz) boxes Peach Jell-O (unprepared)
- 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 in the recipe)
Instructions:
- Preheat the oven to 350°F and grease a 9×13-inch cake pan.
- In a large bowl or stand mixer, combine the cake mix, peach Jell-O, eggs, and oil.
- Slice the frozen peaches in half to make them bite-sized, then fold them into the batter.
- Pour the batter into the greased pan and bake for 40-45 minutes or until a toothpick comes out clean. Let the cake cool on a wire rack.
- For the frosting, combine butter, brown sugar, and heavy cream in a saucepan. Boil for 1 minute, stirring frequently, then remove from heat and stir in vanilla.
- Set the frosting pan in an ice bath to cool, scraping the sides occasionally. Once cooled, use a hand mixer to beat the frosting until thickened but still pourable.
- Spread the frosting over the cooled cake.
- Store on the counter for 1-2 days, or refrigerate for longer freshness.
Notes:
- I prefer light-tasting olive oil, but you can use any vegetable oil.
- Fresh or canned peaches can work in place of frozen, just be sure to drain them thoroughly.
Nutrition (per serving):
- Calories: 639
- Carbohydrates: 82g
- Protein: 5g
- Fat: 34g
- Saturated Fat: 10g
- Sugar: 66g
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