Description
This Easy Fresh Peach Cake is a delightful and moist dessert featuring ripe peaches baked into a vanilla cake enhanced with peach Jell-O and topped with a luscious brown butter cream cheese frosting. Perfect for summer gatherings, it combines the fruity sweetness of peaches with a rich, nutty, and creamy finish, offering a beautiful balance of flavors and textures.
Ingredients
Cake Base
- 1 box French Vanilla Cake Mix
- Eggs, oil and water (as required on cake mix box)
- 3 ounce box peach Jell-o
Peach Layer
- 3-4 large ripe peaches, peeled, pitted and sliced (approximately 2 cups thinly sliced peaches)
- ¼ cup white granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans (divided use, about 2 tablespoons reserved for topping)
Brown Butter Cream Cheese Frosting
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 ½ packages cream cheese (12 ounces), softened to room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
- Prepare Browned Butter: Place ½ cup unsalted butter in a small saucepan or skillet over medium heat. Stir occasionally as it melts, then stir constantly as it foams and begins to brown with nutty aroma and small brown flecks. Remove from heat before it burns and allow to cool and resolidify while preparing the cake.
- Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Spray the bottom of a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Mix Cake Batter: In a bowl, prepare the French Vanilla Cake Mix according to package instructions using eggs, oil, and water. Stir in the entire 3-ounce box of peach Jell-o until well combined.
- Layer Batter and Peaches: Pour half of the batter (around 2 cups) evenly into the prepared baking dish. Spread thinly sliced peaches in a single layer over the batter.
- Add Cinnamon Sugar and Pecans: Combine ¼ cup white granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this mixture evenly over the peaches. Then, sprinkle about ½ cup chopped pecans, reserving 2 tablespoons for garnish, over the peaches.
- Top with Remaining Batter: Pour the remaining cake batter over the fruit and spread evenly to cover the peaches and nuts.
- Bake the Cake: Bake in the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
- Make Frosting: In a mixing bowl, beat the cooled browned butter using a stand or hand mixer until smooth. Add the softened cream cheese, vanilla extract, and salt, continuing to beat until creamy and combined.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on medium speed until the frosting is smooth, creamy, and well combined.
- Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake. Finally, sprinkle the reserved 2 tablespoons of chopped pecans on top as garnish before serving.
Notes
- Use ripe but firm peaches to ensure they hold their shape and provide maximum flavor.
- The browned butter adds a rich nutty flavor; make sure not to burn it to avoid bitterness.
- If pecans are not preferred, you can substitute with walnuts or omit nuts entirely.
- Ensure the cake is fully cooled before frosting to prevent melting of the frosting.
- For an extra moist cake, cover and refrigerate overnight allowing flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
