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.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 250mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg