This is a decadent, delicious, summery cake, no bones about it. Packed full of peaches and frosted with an indulgent brown sugar frosting, this is a dessert neither for the faint hearted nor those seeking subtle flavors. Not today. Today’s cake is perfect for birthday parties or barbecues, or for any event when you want to go a little over the top – the frosting alone, cooked on the stove top, then cooled and whipped into fluffy perfection, is sinfully delicious and we can’t get enough. With each bite of this cake you get a scoopful of perfectly cooked peaches and moist cake that are decked out with the aforementioned frosting – and it doesn’t get better than that.
Part of how this cake gets its flavor isn’t just in the fresh peaches we put in there, it’s also because of the peach jello that’s mixed in as well. If we had just used sliced peaches, we would’ve had a yellow cake with peaches in it, not a peach cake; mixing in the jello turns the whole thing into an actual peach cake – success! This unabashed beauty is just the thing to make on a nice, sunny day, so get ready, ‘cause people will definitely be requesting this once they try it!
°1 yellow cake mix 15 ounces (I like Duncan Hines)
°3 large eggs (or the amount specified by your cake mix)
°1/3 cup vegetable oil (or the amount specified by your cake mix)
°1/2 cup peach nectar
°1 pound peeled and chopped peaches (3-4)
°1 drop orange food coloring (optional)
Preheat oven 350F
Mix cake mix, eggs, oil and nectar and food coloring, if using, until well blended. Fold in the peaches and form the dough into a lightly basted 9×13 casserole. Bake for about 28 minutes, or until done…you can check with a toothpick, it should come out without the dough clinging to it, but the moist crumbs are fine.
Put the butter, cream and brown sugar in a saucepan and bring to a boil, stirring constantly. Remove the heat, adding the vanilla and the sifted sugar. Beat until well blended and the sugar lumps are gone. Return to low heat if necessary.
Drizzle the frosting over the cake, trying to cover it evenly on the first go, as it will set quickly and you won’t be able to spread it without breaking the surface.
Let the icing harden at room temperature or in the refrigerator before cutting.