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Peach Cake with Brown Sugar Cream Cheese Frosting


  • 1 Box cake mix I use butter yellow but white or yellow work too
  • 29 Oz sliced peaches in 100% juice drained & juice reserved
  • All the juice from the can of peaches
  • eggs however many called for on the back of the cake mix box
  • butter or oil whatever amount called for on the back of the box of cake mix
  • Splash of vanilla (optional)

For the brown sugar cream cheese frosting

  • 2 8Oz packages of cream cheese at room temperature
  • 1 Stick unsalted butter at room temperature
  • 4 Cups confectioners sugar
  • 3/4 Cup brown sugar
  • Splash of vanilla


  • Preheat your oven according to the directions on the back of the box of cake mix.
  • Chop the sliced peaches into 1 inch chunks. Set aside.
  • In a large bowl, combine the cake mix with ALL the juice from the 29oz can of peaches, eggs, butter or oil, & vanilla (if using). Fold in the peach chunks. Pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray.
  • Bake in the preheated oven for 40 minutes. Cool completely after baked before frosting.

For the frosting

  • Beat all of the frosting ingredients together in a large bowl until smooth and creamy. The brown sugar does add a little ‘grit’ to the frosting, which I love but if you don’t want any of the brown sugar texture, you can run it through your food processor or blender first and it will eliminate that. You can also omit it and substitute with more confectioners sugar.