1 box (15 oz) yellow cake mix (Duncan Hines recommended)

3 large eggs (or the number specified on your cake mix box)

1/3 cup vegetable oil (or the amount specified by your cake mix)

1/2 cup peach nectar or peach juice

1 lb peeled and chopped peaches (about 3–4 medium-sized peaches)

Drop of orange food coloring (optional)

1/2 cup unsalted butter, cut into pieces

1/2 cup heavy cream

1 cup packed brown sugar

1 tsp vanilla extract

2 1/2 cups sifted confectioner’s sugar

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Preheat the oven to 350°F (175°C).
In a large bowl, blend together the cake mix, eggs, vegetable oil, and peach nectar (plus food coloring, if using) until smooth.
Gently fold in the chopped peaches, then pour the batter into a lightly greased 9×12 baking pan.
Bake for 28 minutes or until a toothpick inserted comes out clean, with only moist crumbs attached.
While the cake bakes, prepare the frosting: In a saucepan, combine the butter, heavy cream, and brown sugar. Bring to a boil while stirring constantly. Once boiling, remove from heat and stir in vanilla extract. Gradually whisk in the sifted confectioner’s sugar until smooth.
Once the cake has cooled slightly, pour the frosting over it. Spread it quickly to cover the cake evenly, as the frosting will set rapidly.
Let the frosting harden at room temperature or place the cake in the refrigerator to set before cutting.

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
If you prefer warm cake, you can reheat individual slices in the microwave for about 15 seconds.
For a gluten-free version, use a gluten-free yellow cake mix.
If using canned peaches, drain and pat them dry to avoid excess moisture.
If you prefer a different frosting, options like cream cheese frosting or whipped cream would also work.
To make the frosting thicker, add more sifted confectioner’s sugar until desired consistency is reached.