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.

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


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
4 large eggs
1 cup vegetable oil
1 teaspoons vanilla extract
2 cups brown sugar
2/3 cup heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt, optional
Ice bath, optional


Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
Beat together cake mix, jello, eggs, oil and vanilla extract in a large bowl or mixer until just incorporated, then fold in chopped peaches.
Pour batter into greased baking dish, then place in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
Remove cake from oven and let cool completely.
While cake cooks, combine brown sugar, heavy cream and butter in a large saucepan over medium-high heat.
Bring mixture to a boil and cook for 1 minute, then remove mixture from the heat and stir in vanilla extract and salt, if using.
Set up ice bath with a large bowl full of ice water (if desired). Carefully place frosting pot into ice bath and stir, being careful not to get water in the frosting, until mixtures cools and thickens …

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