A delightfully peachy cake made from a cake mix and a packet of Jello, of all things! There are real peaches in the cake, which makes it super moist (ok, and a lot of oil). It is topped with a rich brown sugar frosting!

Peach Cake with Brown Sugar Frosting from The Food Charlatan

GUYS! I’ve been waiting for this day for years. YEARS. (I actually just stumbled on an old blog post of mine from 2013 where I talk about this day.)

Peach Cake with Brown Sugar Frosting from The Food Charlatan

My sister Nikki wrote a book and now it’s published! And it’s being released TODAY! You can buy a print copy OR the ebook on Amazon.

Peach Cake with Brown Sugar Frosting and MY SISTER WROTE A NOVEL, BUY IT! (From The Food Charlatan)

Doesn’t it look so cool?

I’ve been reading this book from draft one. Nikki started writing it about 5 years ago and has been working to get it published ever since. It’s finally here!! Want to see the back?

Peach Cake with Brown Sugar Frosting and MY SISTER WROTE A NOVEL, BUY IT! (From The Food Charlatan)

Here’s the first page:

Peach Cake with Brown Sugar Frosting and MY SISTER WROTE A NOVEL, BUY IT! (From The Food Charlatan)

Salem is a shy high school girl whose sister (and idol) was killed in a freak gas explosion. (If that wouldn’t shatter you, I don’t know what would.) But she’s starts to realize that Carrie’s death was no accident. You can read the whole first chapter if you click the “LOOK INSIDE” link right above the book cover on Amazon.

It’s so good!! Check it out! I love this story so much!

Did you know that authors often have very little control over the marketing aspects of their books? Including the back cover synopsis. What it doesn’t mention is that there is a frenemy-type romance that’s pivotal to the story: Cordero, super hot and mysterious gang member, who Salem’s trying to get information from (to answer questions about her sister’s death.) He’s my favorite character!

I asked Nikki what recipe I should make for her book release, and she suggested something with peaches. In the book there is a union strike going on, so none of the peaches in the orchards surrounding the town are getting picked. They’re just falling and rotting. (Spoiler alert, Salem gets rotten peaches thrown at her one time. How fun is that?? Can you imagine?)

Peach Cake with Brown Sugar Frosting

Have you ever made this Blackberry Cake with Coconut Cream Cheese Frosting? It’s a yellow cake mix with a packet of raspberry jello and a pound of frozen blackberries. Sounds weird, but it’s delicious and is a HUGE family favorite around here.

Peach Cake with Brown Sugar Frosting from The Food Charlatan

Peach Cake with Brown Sugar Frosting from The Food Charlatan

Cut the sliced peaches in half.

Peach Cake with Brown Sugar Frosting from The Food Charlatan

Peach Cake with Brown Sugar Frosting from The Food Charlatan

This is the frosting. Left: before ice bath. Right: post ice bath.

Peach Cake with Brown Sugar Frosting from The Food Charlatan

Beat 3-5 minutes.

Peach Cake with Brown Sugar Frosting from The Food Charlatan

 I turned it into a peach cake: yellow cake mix, peach jello, a pound of frozen peaches, and BROWN SUGAR frosting, which almost borders on caramel frosting. The jello is what makes the cake so delightfully orange (or pink, in the case of the Blackberry Cake.) The corners are my favorite part. The edges of the cake get very brown but they do not dry out. Instead they are ultra chewy, the opposite of most cakes. It’s ridiculously easy to make and it’s SO GOOD!

Peach Cake with Brown Sugar Frosting from The Food Charlatan

It’s also super rich. The cake is sweet and the frosting is even sweeter. It is the same super fudgey frosting that goes on top of Nana’s Famous Fudge Brownies, except I left out the chocolate and used brown sugar instead of white. The result is an ultra decadent, caramel-y icing.

Peach Cake with Brown Sugar Frosting from The Food Charlatan

I think it’s an amazing combo. Brown sugar + peaches, HELLO. But if you think it sounds overwhelming, you could swap out the brown sugar frosting for the cream cheese frosting that goes on the Blackberry Cake. (Omit the coconut extract.)

I brought this over to my friend Sarah’s house today and she told me that she hates Jell-O and hates box mixes but she loved this cake. WIN!

Peach Cake with Brown Sugar Frosting from The Food Charlatan

Just look at that chewy edge!!

Congrats Nikki! You did it! You are officially an author. Dreams do come true! Live it up! You deserve it! I will always be your biggest fan! (Well. Except Mom.)

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Peach Cake with Brown Sugar Frosting

4.95 from 53 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 12
A delightfully peachy cake made from a cake mix and a packet of Jello, of all things! There are real peaches in the cake, which makes it super moist (ok, and a lot of oil). It is topped with a rich brown sugar frosting!
 

Ingredients

For the cake:

  • 1 (15-oz) box yellow cake mix
  • 2 (3-oz) boxes Peach Jell-O, not made
  • 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 to go in the recipe

Instructions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13 inch cake pan.
  • In a large bowl or stand mixer, beat together the cake mix, 2 boxes of peach Jell-O, 4 eggs, and the cup of oil.
  • Open the bag of frozen sliced peaches. Cut each slice in half so they are a little more bite size.
  • Use a sturdy wooden spoon to fold the peaches into the cake batter.
  • Pour the batter into the greased cake pan.
  • Bake at 350 for about 40-45 minutes. Check the center of the cake with a toothpick; if it comes out without batter it is done. (very moist crumbs are ok.) The edges will be quite brown.
  • Let the cake cool completely on a wire rack.
  • While the cake cools, make the brown sugar frosting. In a 2 quart pot, add butter, brown sugar, and heavy cream.
  • Stir together over medium high heat until it reaches a boil (bubbles all the way across the top). Set a timer for 1 minute and stir frequently.
  • Remove from heat. Stir in the vanilla.
  • Prepare an ice bath. Set the pot of frosting in the ice bath (don't get water in the frosting!!) Let the frosting cool in the ice bath, scraping sides occasionally, until the frosting is room temperature and much thicker. See photos.
  • Use a hand mixer to beat the frosting for about 3-5 minutes, until it is thicker but still pourable.
  • Spread the frosting over the cooled cake.
  • This keeps on the counter for a day or two, but after that I would put it in the fridge. Good luck keeping it around that long!

Notes

* I like to use light tasting olive oil, but you can use any vegetable oil.
**I've never tried it, but I think this would work fine with fresh or canned peaches. Just make sure they are drained VERY well. I wanted to try the recipe with fresh, but it's May and they just aren't available yet!

Nutrition

Serving: 1g | Calories: 639kcal | Carbohydrates: 82g | Protein: 5g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 428mg | Potassium: 171mg | Fiber: 1g | Sugar: 66g | Vitamin A: 633IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 639
Keyword: Brown Sugar, frosting, peach cake, Peaches
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

More fruity cakes you will like I’m sure!

Blackberry Cake with Coconut Cream Cheese Frosting << this is the original cake for today’s recipe. I just did peach instead of blackberry! Follow this link to get the cream cheese frosting recipe. It would taste really great on today’s peach cake, if brown sugar frosting isn’t your thing.

Blackberry Cake with Coconut Cream Cheese Frosting

 

Chocolate Cherry Sheet Cake with Fudge Frosting << So decadent!

Chocolate Cherry Sheet Cake with Fudge Frosting from The Food Charlatan

 

Strawberry Truffle Cake << You get to make a cake. And then smash it. Then add strawberries. So fun!

Strawberry Truffle Cake

 

More peach cake to love!

Peach Coffee Cake from The Baker Mama
Grilled Pound Cake with Warm Peach Coulis from Noble Pig
Peach Breakfast Cake from Reluctant Entertainer

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Comments

  1. I forgot to buy heavy cream at the store. Do you know if whole milk would still work, or the substitute where you combine whole milk and butter? I wasn’t sure if the consistency would still work out okay.

    1. Hi Kimberly, just use the ingredients called for in the recipe, none of the ingredients called for on the cake mix. Enjoy!

    1. Hi Anne! You’re going to want to buy a box of peach Jello, NOT peach pudding. There is no instant version :) Enjoy!

  2. 5 stars
    This was THE BEST cake ever!!!!! Wow!!!! I used fresh peaches and drained them well then froze them for an hour. Turned out incredible! The frosting is insane! So dang good!!!!

  3. I think you could cut the frosting recipe in half because it was thick enough that it almost overpowers the cake. That being said, it was delicious and everyone in my family loved it!

  4. 5 stars
    Great recipe. I cut the peaches into smaller pieces but otherwise followed the recipe. The frosting came out great and was delicious. I believe the key is to make sure you only allow to boil for 1 minute, no more than that. Once cooled in the water bath and beaten with the mixer it lighted up and became “fluffy” this took me 6 minutes of beating. My husband devoured it and went back for more. We will definitely keep this cake in our dessert rotation. 😊

    1. Hi Kim, how does it look? Did the frosting start to melt? It will taste good no matter what, the texture might be a little runny if it was too hot. Enjoy!

  5. I made this cake for a large crowd. It was a big hit. I received many compliments, and I actually didn’t even get to try it! I used the frozen peaches as suggested, but I did dice them so there was smaller pieces throughout. Will definitely make again. 

  6. What makes me want to read Shatter the most is that I love a great mystery and your sister’s book sounds gripping and compelling! Congratulations to your sister, Nikki, for getting her book finished and published, I admire her commitment and determination. I have always wanted to write a book but haven’t attempted it yet. I’m sure that she is grateful for your support through her journey to publication.

  7. Hi! I just made this tonight And I only had a white box mix so it came out more pinkish than yellow ish, but still very good! I also used canned peaches and I drained them in a stainer and I also let them dry a little bit on some paper towels and that seemed to help! I did have trouble getting it out of the pan so I just cooled it in the fridge for a little bit instead of on a rack.

    1. Great idea to use canned peaches Mary! Good tip to dry them out, wetness would be the biggest issue. Thanks so much for sharing!

  8. Just wondered if you have ever tried or think it would turn out OK to substitute at least 1/2 of the oil with applesauce just to reduce the calories/ fat?

  9. Made cake for company everyone loved it. Cut peaches in 4 pieces only thing I did different. Will be making again

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