Brown Sugar Peach Cake

TOP Reviews:

After tackling the mathematical dilemma of measuring 2/3C of butter out of 2 1/2C sticks, I needed a drink. So, based on the other reviews, I used the peach juice to make a margerita. The cake didn’t miss it a bit. It turned out wonderful.

I’ve made this recipe several times – always with fresh fruit and never adding the extra juice. Everyone loves it!! It doesn’t hold it’s shape very well, but with whipped cream or vanilla ice cream, it just can’t be beat – especially when it’s still warm. It works equally well with peaches, apples, blueberries and raspberries.

Don’t expect this to be a regular cake-cake. This is more like a sticky, gooey, absolutely yummy peach cobbler with a crunchy top. I used half white sugar and half brown sugar, which was so-o-o good, added a teaspoon of cinnamon, and used half white flour, half whole wheat. I did leave out just a bit of the syrupy juice (maybe 1/8 cup). We loved this cake-cobbler concoction!

I think I must have really messed up. I made this cake and it turned out too juicey. Maybe I added too much peach juice?????

I’ve already had to double this recipe and am about to have to quadruple it. Yep, it’s THAT popular in the Dyes household. My husband and all the kids – big, little, and even four-legged can’t get enough. This is definitely my most-requested dessert, and is also one of the easiest to make.

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I followed this recipe except I used 2 large peaches instead of canned peaches. It didn’t yield much juice but the results were just right! This cake was excellent and yep, I love peaches!

Delicious! The only thing I’ve had trouble with is that it doesn’t keep its shape when you serve it, as I expected a cake to do. But it tastes great, especially warm with a little whipped cream and cinnamon over the top. It’s very easy too — perfect for my unexpected company this past weekend! Thanks, Jenny!

I substituted the peaches in this recipe for pineapple chunks, added some nutmeg and topped it with a lemon pineapple glaze and it was amazing! It didn’t need 50 mins though, i only kept it in for barely 40 and it was great! Thanks for the recipe

INGREDIENTS

Cake:
1 (15 oz.) box yellow cake mix
4-6 fresh peaches, peeled and sliced, or 1 (16 oz.) package frozen peaches, unthawed
2 (3 oz.) packages peach jello
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