Description
Moist Peach Cake made with cake mix, peach gelatin, juicy peaches, and rich brown sugar frosting.
Ingredients
Scale
- 1 box yellow cake mix
- 2 boxes peach gelatin mix
- 4 eggs
- 1 cup vegetable oil
- 1 bag frozen sliced 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 batter.
- Pour batter into prepared pan.
- Bake for 40 to 45 minutes until center tests done.
- Cool cake completely on a wire rack.
- Combine butter, brown sugar, and cream in saucepan.
- Bring frosting mixture to a boil and cook for 1 minute.
- Remove from heat and stir in vanilla extract.
- Cool frosting in an ice bath until thickened.
- Beat frosting until smooth and spreadable.
- Spread frosting over cooled cake and serve.
Notes
- Do not thaw frozen peaches before adding to batter.
- Fresh or canned peaches can replace frozen peaches if drained thoroughly.
- Cool frosting completely before spreading for best texture.