A moist, light peach cake is topped with a sugary sweet, praline-like icing for a decadent dessert. Since this recipe starts with boxed cake mix and canned peaches, you can make it easily any time of year, not just when peaches are in season! Replace the icing with a crumble topping for a more coffee cake-like variation.
Ingredients
Peach Cake:
cooking spray
2 (15-ounce) cans peaches in fruit juice, juices reserved
1 (15.5 ounce) package Duncan Hines yellow cake mix, divided
3 large eggs
1/2 cup vegetable oil
Brown Sugar Icing:
1 cup packed brown sugar
1/2 cup unsalted butter, cubed
1/4 cup heavy cream
1 teaspoon vanilla extract
2 cups confectioners sugar
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Directions
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