Easy Fresh Peach Cake

A serving spatula holding a slice of Easy Peach Cake.

A vanilla cake with fresh peaches and a homemade brown butter frosting on top. Perfect for summer.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 479kcal

Author Brandie Skibinski

Ingredients

For the cake:

1 box French Vanilla Cake Mix
ingredients needed to make cake: eggs, oil and water
3 ounce box peach Jell-o
3-4 large ripe peaches, peeled, pitted and sliced (equals approximately 2 cups of thinly sliced peaches
¼ cup white granulated sugar (see notes below)
1 teaspoon ground cinnamon
½ cup chopped pecans (optional, divided use)

For the frosting:

½ cup (1 stick) unsalted butter, softened to room temperature (cut into slices for easier melting)
1 ½ packages cream cheese, softened to room temperature (12 ounces)
2 teaspoons vanilla extract
¼ teaspoon salt
4 cups powdered sugar

Instructions

To save time, prepare the browned butter first so that it has time to resolidify while baking the cake. Add ½ cup (1 stick) unsalted butter, softened to room temperature to a small saucepan or skillet.
Heat over medium while stirring occasionally.
Once the butter fully melts, it will start to foam. Then stir constantly (and I do mean constantly!) as it continues to cook for another minute or two. You will begin to see small brown flecks in the butter, and it will start to smell like nuts and caramel.
Stir for another minute and then remove from heat. You want a lot of brown flecks, but you don’t want them to burn. Allow the butter to cool while you make the cake.
Preheat the oven to 350F degrees. Prepare a 9x13-inch baking dish by spraying the bottom only with nonstick cooking spray. Set aside.
Prepare 1 box French Vanilla Cake Mix with ingredients needed to make cake: eggs, oil and water (using the amounts on the back of the box). Add the 3 ounce box peach Jell-o to the batter and thoroughly mix in.
Pour half of the cake batter (about 2 cups) into the bottom of the pan and spread evenly across the bottom.
Add 3-4 large ripe peaches, peeled, pitted and sliced in a single layer over the cake batter (see my notes below about the peaches.)
In a small bowl combine ¼ cup white granulated sugar and 1 teaspoon ground cinnamon/
Sprinkle the cinnamon sugar evenly over the peaches.
Sprinkle the chopped pecans, except for 2 Tablespoons, over the peaches.
Pour the remaining cake batter over the peaches and spread to evenly cover.
Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake and allow it to cool completely before frosting.
Add the brown butter to a mixing bowl and use a stand or hand mixer to cream the butter until smooth. (You can use the whisk or beater attachment)
Add 1 ½ packages cream cheese, softened to room temperature, 2 teaspoons vanilla extract and ¼ teaspoon salt and continue to beat (or use whisk) until smooth and creamy.
Add the powdered sugar 1 cup at a time mixing on medium to combine.
Fully mix in the powdered sugar until everything is well combined and creamy.
Add the frosting to the fully cooled cake and spread to evenly cover. Sprinkle with the remaining chopped pecans and serve.

Video

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Note: if you don't want this to have brown butter frosting, just skip the brown butter step and continue with a normal buttercream frosting with softened to room temperature butter.
We love the cinnamon sugar in this cake but if you don't want any added sugar, just sprinkle the cinnamon on the peaches or skip that step altogether.
If you are concerned your peach slices will sink to the bottom of the cake, add 2 Tablespoons of flour to the sliced peaches and toss to coat before laying them on the cake batter. Peaches are a heavier fruit and they can still sink despite your best efforts.

Nutrition