Name: Peach Bundt Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (15.25-ounce) box yellow cake mix; 1 cup greek vanilla yogurt; 3/4 cup canola or vegetable oil; 3 large eggs; 2 cups peaches cut into 1/4-inch pieces; 2 tablespoons all-purpose flour; 1 1/2 cups powdered sugar; 1-3 tablespoons milk; 1 teaspoon vanilla extract

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There’s something incredibly inviting about a freshly baked Peach Bundt Cake. Picture a moist, tender cake bursting with sweet, juicy peaches, all wrapped up in a lovely golden crust. The delightful aroma wafting through your kitchen is enough to make anyone’s mouth water. This cake is perfect for summer gatherings, Sunday brunch, or just as an indulgent treat when you’re craving something sweet. Plus, it’s super easy to whip up using a box of yellow cake mix, making it a budget-friendly option that still delivers on taste and style.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peach Bundt Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peach Bundt Cake

I first discovered this gem while flipping through an old family recipe book; it caught my eye for its simplicity and the promise of deliciousness. Since then, it’s become a staple in my home. Whether I’m sharing it at a picnic or indulging in a slice with my morning coffee, this Peach Bundt Cake never fails to impress. Trust me, once you experience its fluffy texture and flavorful glaze, you’ll be adding it to your go-to dessert list!

Why You’ll Love This Recipe

Simple & Quick: With minimal prep time, you’ll have a beautiful cake baked in just about an hour.
Irresistible Flavor: The blend of moist cake and fresh peaches creates a delightful taste sensation that is sure to please.
Eye-Catching Appeal: Serve it up at parties, and watch guests marvel at its impressive presentation.
Flexible Serving: Perfect for any occasion—snacks, breakfast, dessert, or just a sweet treat after dinner.
Diet-Friendly Options: Use low-fat yogurt or a gluten-free cake mix for tailored indulgence.

Ingredients You’ll Need

1 (15.25-ounce) box yellow cake mix: This is the base for our cake, providing a wonderfully soft texture. Feel free to choose a brand you love.
1 cup Greek vanilla yogurt: This adds moisture and a subtle tanginess. You can substitute with regular vanilla yogurt if you prefer.
3/4 cup canola or vegetable oil: Oil keeps the cake moist and tender. If you’re looking for a healthier option, consider using applesauce in place of oil.
3 large eggs: Eggs are essential for binding the cake together. Always use room-temperature eggs for better integration into the batter.
2 cups peaches, cut into 1/4-inch pieces: Fresh peaches are ideal, but frozen or canned peaches work too. Just make sure to drain them well if using canned.
2 tablespoons all-purpose flour: Coating the peaches in flour helps prevent them from sinking to the bottom as the cake bakes.
1 1/2 cups powdered sugar: This will sweeten our glaze and create a beautiful finish for the cake.
1-3 tablespoons milk: Use milk to achieve the desired consistency for your glaze.
1 teaspoon vanilla extract: Vanilla adds a lovely depth to the glaze, enhancing the overall flavor of the cake.

How to Make Peach Bundt Cake

Preheat the oven: Begin by preheating your oven to 350 degrees F (or 325 degrees F if you’re using a dark-colored Bundt pan). Grease and flour a 10- to 12-cup Bundt pan, or use baking spray with flour to prevent sticking.
Mix the batter: In a large bowl, combine the yellow cake mix, Greek vanilla yogurt, canola oil, and eggs. Using an electric mixer, beat until the batter is smooth and fully combined. The batter should be thick and creamy.
Prepare the peaches: In a small bowl, toss the chopped peaches with 2 tablespoons of all-purpose flour to coat them. This step ensures the peaches remain suspended in the batter.
Combine peaches with batter: Gently fold the floured peaches into the batter, being careful not to overmix. You’ll want to see little chunks of peach throughout the lovely gold cake batter.
Pour into the pan: Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula for even baking.
Bake the cake: Place the pan in the preheated oven and bake for 45-55 minutes. Check doneness by inserting a toothpick in the center—it’s done when it comes out clean, with maybe a few crumbs clinging to it.
Cooling: Once baked, let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Make the glaze: For the glaze, whisk together 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk. Add more milk as needed until you achieve a pourable consistency.
Drizzle glaze: Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides for a wonderful finish.

Storing & Reheating

Store your Peach Bundt Cake at room temperature in an airtight container for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake for up to three months; just wrap it tightly in plastic wrap and then in aluminum foil. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350 degrees F for about 10 minutes. Keep in mind that while the flavor remains delightful, the texture might change slightly after freezing, so consider enjoying it fresh when possible.

Chef’s Helpful Tips

Avoid overmixing: When you fold in the peaches, mixing gently helps keep the cake light and fluffy.
Use room temperature ingredients: Eggs and yogurt blend better when they are at room temperature, creating a smoother batter.
Check for doneness: Testing with a toothpick is vital; if it comes out with wet batter, give it a little more time.
Consider flavor additions: For a spice kick, you can add a teaspoon of cinnamon or nutmeg to the batter.
Make ahead: This cake keeps well, and you can make it a day in advance for parties; the flavors actually develop more overnight!

There’s so much to love about the Peach Bundt Cake. Not only is it deliciously moist and fabulously fruity, but it also showcases the sweetness of peaches beautifully. It’s incredibly easy to make, and you’re free to customize it as you see fit. Whether you’re following the recipe exactly or adding your twist, I encourage you to be adventurous with it!

Recipe FAQs

Can I use other fruits in this recipe?

Absolutely! While peaches bring a delightful flavor and moisture, you can easily substitute with other fruits like blueberries, raspberries, or even chopped apples. Just ensure the fruit is chopped small and not overly wet to avoid altering the cake’s texture.

How do I know when the cake is done baking?

The best way to check for doneness is by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready! If there’s wet batter on the toothpick, it needs a bit more time in the oven.

Can I make this cake in advance?

Yes, you can prepare the cake a day ahead of when you plan to serve it! It will actually taste even better after sitting for a freshly baked flavor. Just store it in an airtight container until you’re ready to glaze and serve it.

Can I freeze leftover Peach Bundt Cake?

Definitely! You can freeze the cake for up to three months. Just be sure to wrap it tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before serving or enjoying.

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Peach Bundt Cake

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Author: Peter
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Peach Bundt Cake features a delightful blend of yellow cake mix, creamy yogurt, and fresh peaches, resulting in an irresistible flavor perfect for gatherings or a sweet treat after dinner. Its simple preparation makes it an ideal choice for anyone looking for an easy homemade dessert.

Ingredients

Scale

1 (15.25-ounce) box yellow cake mix
1 cup greek vanilla yogurt
3/4 cup canola or vegetable oil
3 large eggs
2 cups peaches cut into 1/4-inch pieces
2 tablespoons all-purpose flour
1 1/2 cups powdered sugar
1–3 tablespoons milk
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (or 325°F for dark-colored Bundt pans). Grease and flour a 10- to 12-cup Bundt pan, or use baking spray with flour.
In a large bowl, mix the cake mix, yogurt, oil, and eggs until smooth and well combined.
In a small bowl, coat the chopped peaches with flour and toss to combine.
Fold the floured peaches into the batter gently.
Pour the batter into the prepared pan and even out the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes in the pan, then invert it onto a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar, vanilla, and 1 tablespoon of milk, adjusting with more milk to achieve desired consistency.
Drizzle the glaze over the cooled cake before serving.

Notes

For a richer flavor, try using fresh peaches in season.
Ensure the cake is completely cool before adding the glaze to prevent melting.
Store any leftovers in an airtight container at room temperature for up to 3 days.