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Peach Cake with Brown Sugar Frosting from The Food Charlatan
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4.93 from 41 votes

Peach Cake with Brown Sugar Frosting

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 639kcal
Author: Karen


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


  • 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!


* 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!


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