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There’s something extra cozy about this peach cake. Fresh peach chunks and a little peach Jello are baked into every slice. That quick brown sugar topping soaks right in, making every bite comforting—great for birthdays or anytime you want a little sweet cheer-up.
This one’s a classic at my place. When I made it for the first time, my kid kept sneaking spoonfuls of that rich brown sugar topping from the pot. Can’t blame her!
Irresistible Ingredients
- Frozen peach slices: Use unsweetened to keep things just sweet enough. They hold up and give juicy bites.
- Vanilla extract: You’ll add this at the end for a warm finish, real vanilla makes a difference.
- Eggs: Crack 'em in a separate cup first so you don’t get shells in your mix. They help the cake puff up.
- Heavy cream: Melts into the frosting, making it smooth. Take it easy over the heat so it doesn’t burn.
- Salted butter: The salt takes the edge off the sweet brown sugar in the topping.
- Vegetable oil: Makes the cake moist. Pick something plain like canola or grapeseed.
- Yellow cake mix: Just grab your favorite box—it’s easy and ensures a soft, golden base.
- Peach Jello powder: Gives a color boost and cranks up the peach vibes. You can pick one with natural stuff if you like.
- Brown sugar: Go for packed scoops for accuracy. Try dark for more molasses flavor if that’s your thing.
Step-by-Step Directions
- Frost the Cake:
- Smooth that thick brown sugar frosting right over the cooled cake. Wait at least fifteen minutes before slicing so you get clean, neat squares.
- Cool and Beat the Frosting:
- Take the pot off the burner, stir in the vanilla, and set it in an ice bath. Keep any water out! Stir every now and then as it cools until it’s not warm anymore, then beat it with a mixer for a few minutes so it’s fluffy and spreadable.
- Make the Brown Sugar Frosting:
- Melt the butter, brown sugar, and heavy cream in a saucepan over medium-high. Stir often until you see full, rolling bubbles across the top. Let it bubble away for one minute so the sugar’s melted in.
- Bake the Cake:
- Grease a 9x13 dish and pour in the batter. Bake at 350°F for 40-45 minutes. The edges should look golden brown and a toothpick will come out with a few moist crumbs. Let it cool all the way on a rack.
- Fold in the Peaches:
- Gently work the peach bits into your batter with a spoon or spatula. You want them scattered all through, just enough so every piece gets fruit.
- Prep the Peaches:
- Chop frozen peach slices into quarters or halves to make small bites so they spread out in the cake. This stops them from all sinking.
- Make the Batter:
- Dump the cake mix and Jello powder into a big bowl. Add the eggs and oil, then mix for about two minutes until it’s nice and thick. Give it a good stir so everything’s even.
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I love frozen peaches here—they give you plump, juicy pieces that never get mushy. This dessert always brings me back to hot afternoons baking with my sister, sneaking peaches and watching the icing go from glossy to thick in the bowl.
How to Store It
Once it’s cooled down, cover it and leave on the counter for a day or two. After that, tuck it in the fridge and you’ll have up to five days. If you want to stash some away, wrap cake squares tight and freeze for a couple of months. Thaw them on the counter or pop into the microwave for a warm bite.
Swap Ideas
When you have fresh peaches, peel and dice them up and blot off extra juice before using. Canned peaches also do the trick—drain them well and don’t use too much syrup. For a lighter frosting, you can sub half and half for cream, but it won’t be quite as silky.
Serving Ideas
I like to eat this cake cold right from the fridge, especially when it’s hot out. For parties, go fancy with whipped cream and a peach slice on top. Add a scoop of vanilla ice cream and it turns into a peachy sundae treat.
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Fun Backstory
Fruit-loaded cakes with quick stovetop toppings have been a long-standing favorite in American kitchens, especially for family get-togethers. Using Jello in baking hit its stride in the mid-1900s. It’s a retro trick that gives big flavor—and loads of nostalgia—for a classic comfort snack.
Recipe FAQs
- → Can I use fresh peaches instead of frozen?
Totally! Just chop the fresh peaches small and drain them a bit if they’re too juicy.
- → How do I know when the cake is done baking?
If you poke the middle with a toothpick and it comes out mostly clean, the cake’s ready. A few soft crumbs are ok.
- → What if I want a lighter frosting?
Go for cream cheese or just whipped cream if you’d rather have something less heavy.
- → Can this cake be served warm?
Yup! Grab a slice and zap it in the microwave for maybe 10 to 15 seconds to enjoy it warm.
- → How should I store leftover cake?
If you’re eating it soon, leave it out for up to two days. For longer, pop it in the fridge and it'll stay good.
- → Can I increase peach flavor?
Sure, add a little peach extract to the batter if you want a stronger peachy vibe.