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Peach Bundt Cake Recipe

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This recipe for Peach Bundt Cake is from Linda & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Betty Crocker™ SuperMoist™ white cake mix
1 cup milk
3 oz cream cheese, softened
1 1/2 teaspoons vanilla bean paste
1/4 cup peach preserves
3 eggs
1 cup diced fresh peaches or diced frozen (thawed and drained) peaches

Peach Glaze
2 oz cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste

Directions:
Directions:
• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except peaches with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan. Sprinkle peaches on top of cake batter.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan.

• In medium bowl, beat 2 oz cream cheese and the butter with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla bean paste until smooth. Spread mixture on top of cooled cake.

Cool completely, about 1 hour. Place cake on serving plate.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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