Ingredients
Scale
- 15 ounce yellow cake mix (like Duncan Hines)
- 3 large eggs (or as specified by your cake mix)
- 1/3 cup vegetable oil (or as specified by your cake mix)
- 1/2 cup peach nectar or peach juice
- 1 lb peeled and chopped peaches (about 3-4)
- 1 drop orange food coloring (optional)
- 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
Instructions
- Preheat oven to 350°F.
- Blend the cake mix, eggs, oil, and peach nectar (and food coloring, if using) until well combined. Fold in the peaches.
- Pour the batter into a lightly sprayed 9×12 pan. Bake for about 28 minutes, or until a toothpick comes out clean (moist crumbs are fine).
- For the frosting, combine butter, cream, and brown sugar in a saucepan. Bring to a boil, stirring constantly. Remove from heat and add vanilla and sifted confectioner’s sugar. Whisk until smooth.
- Pour the frosting over the cake immediately, spreading evenly before it sets.
- Let the frosting harden at room temperature or in the refrigerator before cutting.
Notes
- Use ripe peaches for best flavor.
- Adjust frosting consistency with heat if needed.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg