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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg