Table of Contents
Instructions Preheat oven to 350F Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9×13 pan. Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly.
Brown Sugar Peach Shortcake Recipe – Buttery flaky shortcake biscuits get topped with brown sugar soaked ripe peaches and fluffy whipped cream for the ultimate summer delight. Preheat oven to 400 degrees and line a baking pan with parchment paper. Add flour, sugar, baking soda and salt to bowl of a food processor. Pulse a few times to combine.
In a large bowl or stand mixer, beat together the cake mix, 2 boxes of peach Jell-O, 4 eggs, and the cup of oil. Open the bag of frozen sliced peaches. Cut each slice in half so they are a little more bite size. Use a sturdy wooden spoon to fold the peaches into the cake batter. Pour the batter into the greased cake pan.
Once the cakes are baked and cooled, you’ll want to make the frosting. This frosting is SO good! It’s made with some butter and mascarpone cheese, powdered sugar and some of the peach filling. The mascarpone flavor really comes through and is such a light, lovely compliment to the peaches and brown sugar cake.
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