Description
A moist peach cake made with yellow cake mix, peach gelatin, and real peaches, topped with rich brown sugar frosting.
Ingredients
Scale
- 1 box yellow cake mix
- 2 boxes peach gelatin
- 4 eggs
- 1 cup vegetable oil
- 1 bag frozen peaches
- 1/2 cup salted butter
- 2 cups brown sugar
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan.
- Mix cake mix, peach gelatin, eggs, and oil until smooth.
- Cut frozen peaches into smaller pieces and fold into the batter.
- Pour batter into prepared pan.
- Bake for 40 to 45 minutes until a toothpick comes out clean.
- Cool cake completely on a wire rack.
- Combine butter, brown sugar, and heavy cream in a saucepan.
- Bring mixture to a boil and stir for 1 minute.
- Remove from heat and stir in vanilla.
- Cool frosting in an ice bath until thickened.
- Beat frosting until smooth and pourable.
- Spread frosting over cooled cake.
Notes
- Do not thaw frozen peaches before mixing into the batter.
- Drain canned or fresh peaches very well before using.
- Store leftovers covered in the refrigerator after two days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 639
- Sugar: 66
- Sodium: 520
- Fat: 34
- Saturated Fat: 10
- Unsaturated Fat: 22
- Trans Fat: 1
- Carbohydrates: 82
- Fiber: 1
- Protein: 5
- Cholesterol: 93