Description
Indulge in this moist, fruit-forward dessert that perfectly balances sun-ripened peaches with a rich, caramelized brown sugar glaze. This easy-to-make sheet cake uses high-quality shortcuts to deliver a homemade taste with minimal effort. Ideal for summer gatherings, potlucks, or casual brunches, the tender crumb and velvety icing make it a guaranteed crowd-pleaser that comes together in under an hour.
Ingredients
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup peach nectar
2 cups fresh peaches, diced
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup whole milk
1 teaspoon vanilla extract
1.5 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, combine the cake mix, eggs, vegetable oil, and peach nectar until smooth.
Gently fold in the diced fresh peaches.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
While the cake cools slightly, prepare the glaze by melting the butter and brown sugar in a saucepan over medium heat.
Stir in the milk and vanilla, then bring to a gentle simmer for 2 minutes.
Remove from heat and whisk in the powdered sugar until smooth.
Pour the warm glaze over the slightly cooled cake and allow it to set before serving.
Notes
Ensure you use fresh, ripe peaches for the best flavor. If peaches are out of season, you can substitute with well-drained canned peaches. The glaze is best applied while both the cake and icing are warm to ensure an even coating.
- Prep Time: 20
- Cook Time: 28
- Category: Desserts
- Method: Baking
- Cuisine: American