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fresh fruit tart Side view of a slice of brown sugar peach cake showing tender crumb and juicy peaches under a glossy brown sugar topping.

Brown Sugar Peach Cake

A tender Brown Sugar Peach Cake drenched in warm brown sugar icing that feels like late summer in every bite.
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American, Southern
Keyword: brown sugar glaze, peach cake, sheet cake dessert, summer baking
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 17
Calories: 415kcal
Cost: $15

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.
    Freshly chopped peaches on a wooden cutting board with a chef’s knife, peach pieces lightly coated with spices on a marble surface.
  • 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
    Overhead view of chopped peaches mixed into creamy cake batter in a glass bowl with a white 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.
    Rectangular white baking dish filled with pale yellow cake batter dotted with peach pieces, viewed from above.
  • 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.
    Top view of a white ceramic baking dish filled with smooth brown sugar topping spread evenly before baking.
  • Allow the cake to cool completely before slicing and serving.

Notes

This cake is best poured with icing while still warm, letting it melt into every crack and corner for maximum comfort.

Nutrition

Serving: 110g | Calories: 415kcal (21%) | Carbohydrates: 60g (20%) | Protein: 3g (6%) | Fat: 19g (29%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg (28%) | Sodium: 245mg (11%) | Potassium: 105mg (3%) | Fiber: 1g (4%) | Sugar: 48g (53%) | Vitamin A: 720IU (14%) | Vitamin C: 2mg (2%) | Calcium: 90mg (9%) | Iron: 1mg (6%)
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