Brown Sugar Peach Cake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 3 -Drain about 1/2 cup of the peach juice from the cans into a glass measuring cup and discard the rest.

Step 4 -Chop the peaches into small pieces, then pat them dry with paper towels.

Step 5 -In a small bowl, add the chopped peaches and 1 tablespoon of the yellow cake mix and toss to coat.

Step 6 -In a large bowl, add the remaining yellow cake mix, the eggs, the vegetable oil, and the reserved 1/2 cup of peach juice and beat until it is well-combined.

Step 7 -Pour the cake batter into the prepared baking dish.

Step 8 -Sprinkle the coated peach pieces over the batter mixture.

Step 9 -Bake the cake until a toothpick inserted into the center comes out clean with a few moist crumbs, about 28-33 minutes.

Step 10 -Transfer the baking dish to a wire rack and let the cake cool.

Step 11 -In a medium saucepan over medium heat, add the brown sugar, the butter, and the heavy cream and bring to a boil, stirring constantly.

Step 12 -Cook the cream mixture, stirring constantly, until the brown sugar has dissolved, about 10-15 minutes from the time the heat was applied.

Step 13 -Add the vanilla extract to the cream mixture and stir to combine.

Step 14 -Transfer the saucepan from the heat. Gradually add the confectioners' sugar to the icing mixture and whisk until it is smooth.

Step 15 -Immediately pour the icing over the warm cake and use a spatula to quickly spread in an even layer.

Step 16 -Slice and serve.