Peach Bundt Cake is like a warm embrace in dessert form. This delightful cake combines the sweetness of ripe peaches with the light, tender crumb of a yellow cake mix, creating an unforgettable treat. The yogurt adds moisture, ensuring each bite is soft and flavorful. As you cut into this beautiful Bundt, you reveal pieces of peach nestled within every slice – a true celebration of summer, no matter the season.

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 remember the first time I baked this peach Bundt. It was a sunny afternoon, and I had a basket of just-picked peaches beckoning to be used. After baking, the aroma filled my kitchen, drawing in family and friends with promises of something delicious. This cake doesn’t just look gorgeous; it tastes incredibly delightful too. With very minimal effort, you’ll have a stunning dessert that will wow everyone at your next gathering. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This cake comes together in about an hour, perfect for last-minute gatherings.
Irresistible Flavor: The combination of juicy peaches and subtle vanilla creates a comforting sweetness.
Eye-Catching Appeal: Its beautiful shape and golden color make it a showstopper on any dessert table.
Flexible Serving: Enjoy it as a dessert, snack, or even a special breakfast treat!
Diet-Friendly Options: Use gluten-free cake mix for a gluten-free version that everyone can enjoy.

Ingredients You’ll Need

1 (15.25-ounce) box yellow cake mix: This is the base of the cake and offers a sweet, buttery flavor. You can substitute with a gluten-free cake mix if needed.
1 cup Greek vanilla yogurt: Adds moisture and a slight tang, enhancing the cake’s overall flavor. Plain yogurt works too if you’re in a pinch.
3/4 cup canola or vegetable oil: Provides richness and keeps the cake moist. Feel free to use melted coconut oil for a different flavor profile.
3 large eggs: Essential for structure and binding. Make sure they’re at room temperature for the best results.
2 cups peaches, cut into 1/4-inch pieces: Fresh, frozen, or canned, they bring juicy sweetness and texture to the cake. If using frozen, make sure they are thawed and drained well.
2 tablespoons all-purpose flour: Helps to coat the peaches so they don’t sink to the bottom of the cake during baking.
1 1/2 cups powdered sugar: For the glaze that adds a sweet finishing touch.
1-3 tablespoons milk: Used to adjust the glaze consistency to your liking.
1 teaspoon vanilla extract: Enhances the overall flavor, making it even more irresistible.

How to Make Peach Bundt Cake

Preheat Your Oven: Set your oven to 350°F (or 325°F for dark-colored Bundt pans). Grease and flour a 10- to 12-cup Bundt pan thoroughly, or use a baking spray with flour to ensure the cake releases easily.
Mix the Batter: In a large mixing bowl, combine the yellow cake mix, Greek vanilla yogurt, canola oil, and eggs. With a hand mixer or whisk, beat until the mixture is smooth and well combined – don’t overmix, just until there are no lumps.
Prepare the Peaches: In a small bowl, toss the 2 cups of chopped peaches with 2 tablespoons of all-purpose flour. This step coats the peaches, preventing them from sinking during baking.
Fold in the Peaches: Gently fold the floured peach pieces into the cake batter. Be careful not to overwork the batter; you want to keep it light and airy.
Pour the Batter: Transfer the peach-studded batter into your prepared Bundt pan and smooth out the top with a spatula. Gently tap the pan on the counter to eliminate any air bubbles.
Bake the Cake: Place the pan in the preheated oven and bake for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
Cool the Cake: Let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This helps keep the cake from becoming soggy.
Make the Glaze: In a medium bowl, whisk together the 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon milk. Add more milk, a teaspoon at a time, until you achieve a pourable consistency.
Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. Let it drip down the sides for that beautiful finish.

Storing & Reheating

To keep your Peach Bundt Cake fresh, store it at room temperature in an airtight container for up to 3 days. If you need more time, refrigerate it, where it will stay good for about a week. For longer storage, freeze slices in an airtight container for up to 3 months. When ready to enjoy, simply thaw at room temperature and warm it slightly in the microwave if desired; just be cautious as it may affect the texture.

Chef’s Helpful Tips

Don’t Overmix: Mixing the batter too much can lead to a dense cake, so mix just until fully combined.
Peach Freshness: Make sure your peaches are ripe and sweet for the best flavor. Slightly firm peaches work perfectly, especially if you’ll be chopping them.
Perfecting the Glaze: If the glaze is too thick, add a splash more milk until you reach your desired pourable consistency.
Serving Ideas: Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Make Ahead: The cake can be baked a day before serving, which allows the flavors to meld and develop even more.

Peach Bundt Cake is not just another dessert; it’s a beautiful nod to the season’s best produce and an enchanting way to bring joy to any table. It combines simplicity with delightful flavors, making it the perfect go-to recipe for any occasion. Don’t hesitate to experiment with other fruits or mix in a handful of nuts for extra crunch. The more you make it, the more you’ll enjoy each variation. Enjoy every slice, and share the love of baking with your friends and family!

Recipe FAQs

Can I use frozen peaches instead of fresh?

Absolutely! Just ensure frozen peaches are thawed and drained well before adding them to your batter, as they’ll release excess moisture while baking.

How long does the cake last?

At room temperature, this cake will stay fresh for up to 3 days in an airtight container. If refrigerating, it can last about a week!

Can I add more fruit to the cake?

Yes, you can experiment with other fruits! Blueberries or raspberries would pair beautifully with peaches. Just keep the total fruit volume similar.

Why did my cake sink in the middle?

This might happen if the oven temperature is too low or if the batter was overmixed. It’s crucial to preheat your oven correctly and to mix just until combined for a fluffy cake.

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Peach Bundt Cake

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Author: Peter
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Peach Bundt Cake is bursting with fresh peach flavor and has a delicious glaze that makes it a perfect addition to any gathering or family meal. Its simple ingredients and easy preparation make it an ideal choice for both novice and experienced bakers looking for a delightful 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 (fresh, frozen, or canned)
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 oven to 350°F (325°F for dark Bundt pans) and grease and flour a 10- to 12-cup Bundt pan.
In a large bowl, mix the cake mix, yogurt, oil, and eggs until smooth.
In a small bowl, coat the peach pieces with flour.
Gently fold the peaches into the batter.
Pour the batter into the prepared pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick comes out clean.
Cool the cake in the pan for 15 minutes before inverting onto a wire rack.
For the glaze, whisk powdered sugar, vanilla, and 1 tablespoon of milk; adjust milk for desired consistency and drizzle over cooled cake.

Notes

You can use fresh, frozen, or canned peaches for this recipe.
Make sure to allow the cake to cool properly before glazing for best results.
Store leftover cake covered at room temperature for up to 3 days.