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Peach Cake With Brown Sugar Glaze

peach-cake-with-brown-sugar-glaze

Cook Time: 55 Min

Yield: 12 Servings

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peach-cake-with-brown-sugar-glaze

Ingredients

  • CAKE
  • 1 box yellow cake mix
  • 1 (8 oz.) can diced peaches
  • 1 C. water
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 Tbsp. Spice Islands® Pumpkin Pie Spice
  • GLAZE
  • 2 Tbsps. firmly packed brown sugar
  • 3 to 4 tsps. milk
  • 1/2 C. powdered sugar

Directions

  1. HEAT oven to 350ºF. Coat a 12-cup fluted ring pan lightly with no-stick cooking spray like Baker’s Joy®.
  2. PLACE 1/4 C. dry cake mix in small bowl. Stir in peaches.
  3. COMBINE remaining cake mix with water, oil, eggs and pumpkin pie spice in bowl of electric mixer. Beat at low speed until moistened. Increase speed to medium. Beat 2 minutes. Gently fold in peach mixture. Pour into prepared pan.
  4. BAKE 50 to 55 minutes, or until toothpick inserted in center comes out clean and center springs back when touched lightly. Cool on wire rack for 5 minutes. Invert onto serving dish. Cool completely.
  5. COMBINE brown sugar and milk in small microwave-safe bowl. Heat on HIGH (100% power) 20 seconds. Stir to dissolve. Whisk in powdered sugar until glaze is smooth and of desired consistency. Drizzle over cooled cake.

Peach Cake With Brown Sugar Glaze

peach-cake-with-brown-sugar-glaze

Cook Time: 55 Min

Yield: 12 Servings

Ingredients

  • CAKE
  • 1 box yellow cake mix
  • 1 (8 oz.) can diced peaches
  • 1 C. water
  • 1/3 C. Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 Tbsp. Spice Islands® Pumpkin Pie Spice
  • GLAZE
  • 2 Tbsps. firmly packed brown sugar
  • 3 to 4 tsps. milk
  • 1/2 C. powdered sugar

Directions

  1. HEAT oven to 350ºF. Coat a 12-cup fluted ring pan lightly with no-stick cooking spray like Baker’s Joy®.
  2. PLACE 1/4 C. dry cake mix in small bowl. Stir in peaches.
  3. COMBINE remaining cake mix with water, oil, eggs and pumpkin pie spice in bowl of electric mixer. Beat at low speed until moistened. Increase speed to medium. Beat 2 minutes. Gently fold in peach mixture. Pour into prepared pan.
  4. BAKE 50 to 55 minutes, or until toothpick inserted in center comes out clean and center springs back when touched lightly. Cool on wire rack for 5 minutes. Invert onto serving dish. Cool completely.
  5. COMBINE brown sugar and milk in small microwave-safe bowl. Heat on HIGH (100% power) 20 seconds. Stir to dissolve. Whisk in powdered sugar until glaze is smooth and of desired consistency. Drizzle over cooled cake.

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