1- Preheat the oven to 350°F. Combine the 15-ounce yellow cake mix, 3 large eggs, 1/3 cup vegetable oil, 1/2 cup peach nectar or peach juice, and the optional 1 drop of orange food coloring until well blended.

2- Gently fold in 1 pound of peeled and chopped fresh peaches to keep them intact and distribute them evenly.

3- Pour the batter into a lightly sprayed 9×13 inch pan and bake for about 28 minutes, or until a toothpick inserted comes out clean or with moist crumbs.

4- While the cake bakes, prepare the frosting: In a saucepan, combine 1/2 cup unsalted butter (cut into pieces), 1 cup cream, and 1/2 cup brown sugar, stirring constantly until it reaches a boil.

5- Remove from heat and stir in 1 teaspoon vanilla extract and 2 1/2 cups sifted confectioner’s sugar. Whisk until smooth.

6- Pour the frosting evenly over the warm cake immediately, as it sets quickly. Allow it to harden at room temperature or refrigerate before slicing.