The smell of brown sugar bubbling on the stove takes me straight back to summer afternoons when my mom would make this Brown Sugar Peach Cake using peaches from our neighbor’s tree. As the warm icing is poured over the hot cake, it soaks into every corner, creating a sticky-sweet glaze that tastes even better than caramel. This Brown Sugar Peach Cake is rich, comforting, and filled with the kind of homemade flavor that turns simple ingredients into an unforgettable dessert.
If you're craving something fruity like my Pineapple Upside Down Cake or looking for another crowd-pleaser to follow your Jello Fruit Salad, this Brown Sugar Peach Cake comes together fast with a cake mix and turns out bakery-soft every time.
Why You'll Love This Brown Sugar Peach Cake
This Brown Sugar Peach Cake doesn't ask much from you. You mix everything in one bowl, fold in the peaches, and bake. The icing takes about five minutes on the stove. No fancy techniques, no complicated steps. The brown sugar icing tastes like melted caramel and butter mixed together, and it turns a simple cake mix into something people ask for the recipe for. Fresh peaches add the best flavor, but frozen and canned work just as well when you're in a pinch.
Jump to:
- Why You'll Love This Brown Sugar Peach Cake
- Brown Sugar Peach Cake Ingredients
- How To Make Brown Sugar Peach Cake
- Substitutions and Swaps
- Kid-Approved Changes
- Equipment For Brown Sugar Peach Cake
- How to Store This Brown Sugar Peach Cake
- Expert Tips
- The Day Emma Helped Me Make It
- FAQ
- Related
- Pairing
- Brown Sugar Peach Cake
Brown Sugar Peach Cake Ingredients
Here's what you'll need to make this Brown Sugar Peach Cake from start to finish.
See recipe card below this post for ingredient quantitie
Fresh peaches: The base of this Brown Sugar Peach Cake. Peeling them takes a few extra minutes, but the flavor is worth it. You can use frozen or canned if fresh aren't available.
Yellow cake mix: Gives you a soft, fluffy base without measuring a dozen ingredients. The unprepared mix gets combined with wet ingredients to make the batter.
Unsalted butter: Adds richness and moisture to both the cake and the icing. Make sure it's melted and slightly cooled before mixing.
Peach nectar: Boosts the peach flavor and keeps the cake extra moist. You can find it in the juice aisle.
Vanilla extract: Adds warmth and depth to both the cake batter and the brown sugar icing.
Eggs: Bind everything together and help the cake rise and stay soft.
Brown sugar: The star of the icing. It melts into a deep caramel flavor that soaks into the warm cake.
Heavy whipping cream: Makes the icing smooth and pourable. Don't swap it for milk or it won't set right.
Powdered sugar: Thickens the icing and adds sweetness. Sift it before whisking to avoid lumps.
How To Make Brown Sugar Peach Cake
Follow these steps to bake the cake and make the Brown Sugar Peach Cake icing.
Preheat the oven: Set your oven to 350°F and grease a 13×9-inch baking dish. Line it with parchment paper if you want easier cleanup.
Prep the peaches: Peel fresh peaches using the blanch-and-shock method. Score an "X" on the bottom, boil for 30 seconds, then drop them into ice water. The skins will slide right off. Chop into bite-size pieces.
Mix the batter: Add the dry cake mix, melted butter, peach nectar, vanilla, and eggs to a large bowl. Beat with an electric mixer for about a minute until the batter looks thick and smooth.
Fold in the peaches: Use a rubber spatula to gently fold the chopped peaches into the batter. Spread everything evenly into your prepared pan.
Bake the cake: Slide the pan into the oven and bake for 25 to 30 minutes. Start checking around 28 minutes with a toothpick. The center should come out mostly clean with just a few crumbs.
Start the icing: About 10 minutes before the cake finishes, combine brown sugar, butter, and heavy cream in a medium saucepan. Bring it to a boil over medium-high heat, whisking constantly. Let it bubble for 30 to 45 seconds.
Finish the icing: Pull the pan off the heat and whisk in the vanilla. It'll bubble up for a second. Add the sifted powdered sugar and whisk until smooth, about 1 to 2 minutes.
Pour and cool: As soon as the cake comes out of the oven, pour the warm icing over the hot cake and spread it quickly with a spatula. Let the cake cool to room temperature before slicing. For cleaner slices, refrigerate for 30 minutes after it cools.
Substitutions and Swaps
Canned peaches: Drain them well and pat dry with paper towels. Use about 2 cups of chopped peaches.
Frozen peaches: Thaw completely and drain off any excess liquid before folding into the batter.
Peach nectar substitute: Use orange juice or apple juice if you can't find peach nectar. The flavor will be a little different but still tasty.
Salted butter: If that's all you have, skip the extra salt in the recipe or reduce it by half.
Light brown sugar: Works just as well as dark brown sugar in the icing. Dark brown sugar gives a deeper molasses flavor.
Kid-Approved Changes
Let kids help peel the peaches using the blanch-and-shock method. They love watching the skins slide off. Give them a butter knife to chop the peaches into chunks. Let them pour the icing over the hot cake and spread it with a spatula. If your kids don't love chunks of fruit, chop the peaches smaller so they blend into the cake more. Serve with a scoop of vanilla ice cream on the side for extra appeal.
Equipment For Brown Sugar Peach Cake
13×9-inch baking dish: The right size for this sheet cake. Glass or metal both work fine.
Medium saucepan: For making the brown sugar icing on the stovetop.
Large mixing bowl: Holds the cake batter while you beat it.
Electric mixer: Makes the batter smooth and creamy in about a minute. A hand mixer works just as well as a stand mixer.
Rubber spatula: For folding in the peaches and spreading the icing.
How to Store This Brown Sugar Peach Cake
Cover the cooled Brown Sugar Peach Cake tightly with plastic wrap or foil and keep it at room temperature for up to 2 days. The icing will stay soft and sticky. For longer storage, refrigerate the covered cake for up to 5 days. Let slices come to room temperature before serving, or warm them slightly in the microwave for 10 to 15 seconds. You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight.
Expert Tips
Use room temperature eggs so they blend into the batter more smoothly. Don't skip the step of pouring the icing over the hot cake. The heat helps the icing soak in and creates that sticky-sweet layer. If your peaches are super juicy, pat them dry with a paper towel before folding them in.
This keeps the batter from getting too wet. Make sure to sift the powdered sugar before adding it to the icing. Lumps are hard to whisk out once the icing starts to cool. For cleaner slices, refrigerate the cooled cake for 30 minutes before cutting. The icing will firm up just enough to make slicing easier.
The Day Emma Helped Me Make It
Emma wanted to help me peel the peaches last summer, so I showed her the blanch-and-shock trick. She dropped the first peach into the boiling water and squealed when it bubbled up. "It's like a hot tub for peaches, Mom!"
We pulled them out after thirty seconds and dumped them into ice water. The skins slid right off, and Emma couldn't stop giggling. "This is so weird. Can we do it again?"
She helped me chop them into chunks while I mixed the batter, and when the icing was ready, I let her pour it over the hot cake. "It smells like the county fair," she said, licking a tiny bit off the spoon. The cake disappeared at dinner that night, and Emma told everyone at the table that she made it herself.
FAQ
How do I prevent my peach cake from being soggy?
Pat your peaches dry before folding them into the batter, especially if you're using canned or thawed frozen peaches. Extra moisture can make the cake too wet. Bake the cake until a toothpick comes out mostly clean, and let it cool completely before covering.
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake is not spreading the batter evenly in the pan. Uneven batter leads to some parts overbaking while others stay underdone. Take an extra minute to smooth everything out with a spatula before baking.
How does brown sugar affect a cake?
Brown Sugar Peach Cake adds moisture and a deeper, caramel-like flavor compared to white sugar. In this icing, it creates a rich, buttery glaze that soaks into the cake and makes every bite taste like caramel. It also keeps the cake tender.
Does a peach dump cake need to be refrigerated?
Not right away. This Brown Sugar Peach Cake can sit at room temperature for up to 2 days if covered. After that, refrigerate it to keep it fresh. The icing stays soft either way, so don't worry about it hardening in the fridge.
Related
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Pairing
These are my favorite dishes to serve with Brown Sugar Peach Cake
Brown Sugar Peach Cake
Ingredients
- 1.1 pounds fresh peaches peeled and chopped into small chunks
- 1 box yellow cake mix 15 oz (dry mix only, not prepared)
- 12 tablespoons unsalted butter melted and cooled slightly
- ⅔ cup peach nectar room temperature for easy mixing
- 1¼ teaspoons vanilla extract pure vanilla recommended
- 4 large eggs room temperature for smooth batter
- Brown Sugar Icing
- 1⅓ cups brown sugar packed firmly for richness
- ⅔ cup unsalted butter cut into pieces for even melting
- ⅖ cup heavy whipping cream full-fat for smooth texture
- 1¼ teaspoons vanilla extract added off heat
- 2¼ cups powdered sugar sifted to avoid lumps
- Fresh peach slices optional garnish for serving
Instructions
- Preheat the oven to 350°F and generously grease a 13x9-inch baking dish.
- Peel the peaches and cut them into small, bite-sized pieces.
- Add the dry cake mix, melted butter, peach nectar, vanilla, and eggs to a large mixing bowl.
- Beat the mixture with an electric mixer until thick, creamy, and fully blended.
- Gently fold the chopped peaches into the batter using a spatula
- Spread the batter evenly into the prepared baking dish.
- Bake until the center is set and a toothpick comes out mostly clean, about 27–30 minutes.
- Place brown sugar, butter, and cream into a saucepan and bring to a rolling boil while whisking constantly.
- Remove the saucepan from heat and whisk in the vanilla extract.
- Gradually whisk in the powdered sugar until the icing becomes smooth and glossy.
- Pour the warm icing over the hot cake immediately and spread quickly before it sets.
- Allow the cake to cool completely before slicing and serving.
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