Brown Sugar Peach Cake

This brown sugar peach cake became an instant summer favorite the first time I baked it for a family gathering. The combination of sweet peaches and a buttery crumb is irresistible, and it is so simple to throw together any time you crave something fruity and comforting.

When I discovered how much flavor a box of peach gelatin added to the mix, I never looked back. Now my friends ask for the recipe every peach season.

Ingredients

• Yellow cake mix: brings the classic tender cake texture and is incredibly convenient. Choose a reliable brand and check for a moist crumb on the box description.
• Peach gelatin powder: delivers fragrant, tangy fruit flavor in every crumb. Look for Jell-O brand for robust taste.
• Eggs: bind everything together and help the cake rise. Use fresh eggs; check for a clean shell with no cracks.
• Light tasting olive oil or vegetable oil: keeps the cake moist without overpowering the peach flavor. Pick a neutral-tasting oil for best results.
• Frozen peaches: provide juicy pops of real fruit in every bite. Go for peaches with no added sugar and vibrant yellow color.

Step-by-Step Instructions

Prepare the Baking Pan:

Grease a standard cake pan thoroughly with butter or oil. Line with parchment if you like an easy release. This prevents sticking and helps you unmold the cake smoothly.

Mix the Dry Ingredients:

In a large bowl, combine the yellow cake mix and both packets of peach gelatin powder. Whisk until the powders are well incorporated and no streaks remain. This ensures even flavor and color throughout.

Add the Wet Ingredients:

Crack eggs into the bowl. Pour in your chosen oil and mix well until everything is combined and glossy. Pay attention that no dry pockets linger at the bottom.

Fold in the Peaches:

Chop or break up any large frozen peach slices. Gently fold them into the batter so each bite will have a piece of fruit. The frozen peaches will thaw during baking and release their juices.

Pour and Bake:

Smooth the batter into your prepared pan. Bake at 350 degrees Fahrenheit for about 35 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean.

Cool and Serve:

Let the cake cool in the pan for 10 minutes before turning it onto a cooling rack. Serve warm or at room temperature with a dusting of powdered sugar if you like.

Save

One of my favorite memories is baking this cake with my grandmother during peach season. We always sneaked extra peach slices into our taste test before the cake hit the oven.

Storage Tips

Once completely cooled, store your cake tightly wrapped at room temperature for two days or in the fridge for up to five days. For longer keeping, slice the cake, wrap each piece in plastic, and freeze it. Thaw in the fridge overnight or microwave gently for an instant treat.

Ingredient Substitutions

If peaches are out of stock, swap in frozen mango or mixed berries for a twist. Lemon or raspberry gelatin also gives a fun variation. You can substitute unsweetened applesauce for half the oil for a lighter cake.

Serving Suggestions

Cut generous slices and serve with whipped cream or vanilla ice cream for a comforting dessert. For a brunch spread, try a drizzle of honey or a dollop of Greek yogurt. A cup of coffee or sweet tea makes a perfect pairing with this fruity cake.

Fun Peach Cake History

Growing up, box mix peach cakes were on every family reunion table in the South. Combining convenience products like gelatin and cake mix created dependable desserts that could stand up to travel and humid summer days. Today, these retro cakes feel homey and nostalgic, yet still just as delicious.

Recipe FAQs

→ Can I use fresh peaches instead of frozen?

Yes, fresh peaches work well. Peel and slice them, using the same amount as the frozen weight.

→ Should the peach Jell-O be prepared before adding?

No, use the dry peach Jell-O powder directly with the cake mix and other ingredients.

→ Is it possible to substitute the yellow cake mix?

You can use white or vanilla cake mix for a slightly different flavor profile.

→ Which type of oil is best?

Light tasting olive oil or vegetable oil both create a soft, moist texture without overpowering the peach flavor.

→ How do I serve the cake for best flavor?

Let the cake cool slightly before slicing, and try adding a dollop of whipped cream or a scoop of vanilla ice cream.