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Peach Cake with Brown Sugar Icing
Peach Cake with Brown Sugar Icing
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulgent peach cake with praline brown sugar icing made easily with boxed cake mix and canned peaches for a year-round treat.
Ingredients:
  • 2 (15-ounce) cans peaches in fruit juice, juices reserved
  • 1 (15.25-ounce) box Duncan Hines yellow cake mix, divided
  • 3 large eggs
  • 1/2 cup vegetable oil
Instructions:
  • Preheat your oven to 350°F (175°C) and generously coat a 13x9-inch pan with nonstick cooking spray.
  • Pour the peach juice from the cans into a measuring cup until you reach 1/2 cup. Keep the 1/2 cup of peach juice and discard the rest.
  • Prepare the peaches by patting them with paper towels to remove excess moisture. Combine the chopped peaches with 1 tablespoon of cake mix in a small mixing bowl, tossing to coat evenly.
  • Combine the leftover cake mix, eggs, oil, and 1/2 cup reserved peach juice in a large mixing bowl. Use an electric mixer to blend until smooth. Pour the batter into the prepared pan and evenly sprinkle chopped peaches over the top.
  • Bake in the preheated oven for 28-33 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). Let the cake cool on a wire rack while you make the icing.
  • Combine brown sugar, butter, and cream in a saucepan and simmer over medium heat, stirring continuously until sugar dissolves, about 10-15 minutes. Mix in vanilla until smooth, then remove from heat.
  • Whisk in confectioners' sugar slowly until the mixture is smooth.
  • Pour the icing over the warm cake right away and swiftly spread it out evenly with a spatula, as it will harden fast.

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