There is nothing better than sinking your teeth into a a big juicy peach in the summer. I actually have a tree in my yard and I try to use every last peach on it. I make everything from cobblers to pies and little tarts.
I am known in the neighborhood for the the peach desserts I make. I guess you could say its a thing in our house. It is just the perfect summertime fruit that can go in anything from desserts, to salads to just eating one on its own.
This peach cake was I think by far one of my favorites. Super moist cake topped with perfectly sweet brown sugar topping. Real chunks of peaches give a nice added texture to the cake. It is unbelievably easy to make and the perfect dessert for any one new to baking to try.
Impress your guests with this little hidden gem of a treat. A quick and easy dessert that will feed your whole dinner party and taste just like summer should. Try it out this weekend it and bring a whole new peach treat to your table.
Want more cake recipes? Check out:
Blueberry Cheesecake Poke Cake
Preheat oven to 350 F and grease a 9x13 inch pan. In a large bowl, mix together cake mix, Jell-O mixes, 4 eggs and vegetable oil.
Cut your peaches in half to make little bite size pieces and fold into the cake batter.
Pour the batter into the baking dish and bake for 40-45 minutes.
Allow the cake to fully cool. In a small saucepan, mix and melt butter, brown sugar and heavy cream.
Bring to a full boil and simmer for 1 minute, stirring constantly.
Remove from heat and add in vanilla.
Allow the icing to cool in an ice bath until the mixture becomes thicker.
Once thickened, beat the icing for 2-3 minutes with a hand mixer.
Spread the thickened, cooled frosting over the cake top.
Allow to fully cool. Cut up, slice and enjoy!
Ingredients
For the cake
- 1 Box yellow cake mix
- 2 Boxes Peach Jell-O
- 4 eggs
- 1 cup vegetable oil
- 1 Bag frozen peaches, do not thaw
For the frosting
- 1/2 cup salted butter
- 2 cups brown sugar, packed
- 2/3 cup heavy cream
- 1 teaspoon vanilla
Directions
- Preheat oven to 350 F and grease a 9x13 inch pan.
- In a large bowl, mix together cake mix, Jell-O mixes, 4 eggs and vegetable oil.
- Cut your peaches in half to make little bite size pieces and fold into the cake batter.
- Pour the batter into the baking dish and bake for 40-45 minutes.
- Allow the cake to fully cool.
- In a small saucepan, mix and melt butter, brown sugar and heavy cream.
- Bring to a full boil and simmer for 1 minute, stirring constantly.
- Remove from heat and add in vanilla.
- Allow the icing to cool in an ice bath until the mixture becomes thicker.
- Once thickened, beat the icing for 2-3 minutes with a hand mixer.
- Spread the thickened, cooled frosting over the cake top.
- Allow to fully cool. Cut up, slice and enjoy!
