Ingredients
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, combine the cake mix, eggs, oil, peach nectar, and food coloring (if using). Mix until smooth.
- Gently fold in the chopped peaches without overmixing.
- Pour the batter into your prepared pan and smooth the surface.
- Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- While the cake bakes, make the frosting:
- In a saucepan, melt the butter, cream, and brown sugar over medium heat.
- Bring to a gentle boil while stirring constantly.
- Remove from heat, stir in vanilla, then whisk in sifted powdered sugar until smooth.
- Pour the warm frosting evenly over the warm cake as soon as it comes out of the oven. Do not spread — let it set naturally.
- Let the cake cool at room temperature or chill in the fridge before slicing.
Notes
Nutrition Facts (Per Serving)
Tips
Storage
| Nutrient | Amount |
| Calories | 492 kcal |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 78 mg |
| Sodium | 351 mg |
| Potassium | 120 mg |
| Total Carbohydrates | 78 g |
| Dietary Fiber | 1 g |
| Total Sugars | 62 g |
| Protein | 4 g |
| Vitamin A | 600 IU |
| Vitamin C | 2 mg |
| Calcium | 108 mg |
| Iron | 1 mg |
- Use canned peaches (drained) or frozen (thawed and patted dry) if fresh are not available.
- For a layered or birthday version, double the recipe and bake in two round pans.
Storage
- Room temp: 2 days, covered
- Fridge: up to 5 days