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Peach Bundt Cake

July 14, 2017 by Jenny 18 Comments

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This peach cake is moist, flavorful, and filled with fresh, ripe peaches and a sugary crust. The perfect dessert for summer.

Peach Bundt Cake

Peach bundt Cake

Living here in Georgia, we always have peaches in our house during the summer. There is nothing better than a ripe, juicy peach on a summer day. So I’m always looking for different ways to use peaches in my recipes, and my favorite way is of course in DESSERTS. I have a weakness for SWEETS and this peach bundt cake is one of my favorites!

Peach Bundt Cake dusted with confectioners sugar

Peach Nectar

Peach nectar is one of those drinks you’ve heard of but don’t see often. But using peach nectar in this bundt cake really gives the cake a wonderful peachy flavor. You can ether make fresh peach nectar from scratch or buy it in the store. If opting to buy it, you can usually find peach nectar in the juice aisle or at a larger liquor store like Bevmo.

How to make Peach Bundt Cake

To make the cake, mix peach nectar with a box of yellow cake mix, sugar, eggs and oil until combined. Don’t forget to add some fresh diced peaches! Remove the fuzzy skin from the peaches and dice them small. Before adding the peaches to the batter, I also toss them in just a little bit of flour so they don’t sink to the bottom of the cake.

Grease the bundt pan with shortening and then dust it with sugar. Dusting with sugar gives this cake a crackly, sweet crust. Bake for approximately 40 minutes and then let cool for 10-15 minutes before removing from pan. To finish I like lightly dusting the top with powdered sugar.

Some Tips when making this Peach Bundt Cake

  • Tip #1: If you don’t have fresh peaches on hand, you can always make this bundt cake using canned peaches. But of course I recommend the fresh ones whenever possible.
  • Tip #2: If, after 40 minutes of cooking the cake is still raw or liquid in the middle, try covering the pan with tin foil and putting it back in the oven at a lower temperature. I suggest lowering the temperature to 250 degrees and cooking for another 10-15 minutes. The tin foil should trap the heat and help cook the inside of your cake. Check it after 5-7 minutes to make sure there’s progress.

Slice of Peach Bundt Cake

This cake is AHHHHmazing on it’s own but sometimes I like to serve it alongside a scoop of vanilla or my homemade vegan banana walnut ice ice cream. I hope you are having a wonderful summer and enjoy this flavorful bundt cake.

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3.88 from 8 votes

Peach Bundt Cake

Moist, flavorful, cake filled with fresh, ripe peaches and a sugary crust. Do you need that perfect summer dessert? Here it is!
Course Dessert
Cuisine American
Keyword bundt cake, peach bundt cake, peaches, recipes with peaches
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 345kcal

Ingredients

  • 1 box yellow cake mix
  • 1 cup peach nectar
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1/2 cup sugar
  • 2 cup diced peaches
  • 1/2 tbsp flour
  • 1 tbsp sugar
  • 1/4 cup powdered sugar for dusting

Instructions

  • Preheat oven to 325 degrees F. Grease bundt pan with shortening.
  • Sprinkle 1 tablespoon of sugar in the bundt pan and toss it around until it cover the pan. With an electric mixer, mix cake mix, peach nectar, oil, eggs and sugar until combined.
  • Sprinkle diced peaches with flour and toss until they are coated. Stir the diced peaches into the batter.
  • Pour batter into prepared bundt pan and bake for 40 minutes. Remove from oven and let cool for 10-15 minutes.
  • Turn cake out on a serving plate and dust the top with powdered sugar.

Notes

Tip: you can use canned peaches in this recipe if you don't have fresh ones on hand. Of course I always recommend the real deal where possible.

Nutrition

Serving: 12g | Calories: 345kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 336mg | Potassium: 49mg | Fiber: 1g | Sugar: 31g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

Looking for some more recipes with peaches?

  • For something a bit more savory, try this Whipped Goat Cheese and Avocado Breakfast Toast
  • To keep it sweet, try this phenomenal Homemade Peach Ice Cream
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Comments

  1. Sandy

    October 29, 2020 at 7:01 pm

    5 stars
    Delicious! Only change I made was I used the peach juice from peaches I had frozen last summer and add some Triple Sec to the juice and I used melted butter instead of the oil. That Triple Sec was amazing. I didn’t measure it but seemed like it was 2 tablespoons.
    Definitely saving this one..
    Thanks for sharing.

    Reply
    • Jenny Melrose

      November 01, 2020 at 1:10 pm

      Sounds amazing! What a great idea to sub in the Triple Sec! Thanks so much for posting

      Reply
  2. Lori demarco

    July 25, 2020 at 10:29 pm

    4 stars
    Great recipe , I used fresh peaches and added some cinnamon .

    Reply
    • Jenny Melrose

      July 26, 2020 at 2:10 am

      so glad you liked it! Sounds yummy w/ the added cinnamon

      Reply
      • Lorraine

        August 29, 2020 at 12:23 pm

        I can’t figure out what happened. I followed the directions to the tea. When 40 minutes was up it looked too soft in the middle so I left it in the oven longer. It didn’t sink in the middle while it was cooling. So I figured it was ok. It wasn’t it was still liquid in the middle. I’ve never experienced anything like this before.

        Reply
        • Jenny Melrose

          August 29, 2020 at 4:12 pm

          Hi Lorraine! Try covering the pan with tin foil and putting it back in the oven at a lower temperature, like 250 for another 10-15 minutes. The tin foil should trap the heat and help cook the inside of your cake. Check it after 5-7 minutes to make sure there’s progress.

          Reply
          • Debbe Baker

            February 28, 2021 at 11:53 am

            ⁉️Anytime you trap steam in baked goods it makes them mushy ! The cake should be left uncovered while baking so the added moisture from the fruit can evaporate as much as possible and make the overall outcome of the cake evenly moist without being too moist or soggy.

          • Jenny Melrose

            March 02, 2021 at 3:32 pm

            great tip!

        • Debbe’ Baker

          February 28, 2021 at 11:45 am

          5 stars
          Let it bake longer and increase the oven temperature to 350*F. Bake for 10 minutes longer. Make sure you seperate the two cake pans with batter in them, a few inches apart while baking at the same time together in your oven. This should solve the problem. If not, and the center is still not fully baked, continue to bake at 3-5 minute intervals until tested done. Anytime you use a juicy fruit like peaches, it always takes longer for the cake to bake. I hope this helps. Deb

          Reply
      • Anne

        August 29, 2020 at 5:06 pm

        Can I use frozen peaches?

        Reply
        • Jenny Melrose

          August 29, 2020 at 7:03 pm

          sure! Just defrost first

          Reply
        • Debbe Baker

          February 28, 2021 at 11:49 am

          Yes, they must be thawed , and drained off , of as much juice as possible , before adding them to the batter.

          Reply
      • Debbe’ Baker

        February 28, 2021 at 11:38 am

        I used cinnamon too, and some nutmeg and vanilla. This really gave it a more rounded punch of flavor! I also added a vanilla glaze with a little cinnamon. DELISH

        Reply
  3. Ann Pagni

    August 09, 2019 at 4:52 pm

    5 stars
    Great recipe. I made a two layer cake using this recipe, added a peach filling, and peach buttercream frosting. It was a hit at my office.

    Reply
    • Jenny Melrose

      August 17, 2019 at 10:59 pm

      So glad! That sounds yummy I’ll have to try your additions.

      Reply
      • Linda

        January 02, 2021 at 10:50 am

        If using canned peaches, do you sprinkle them with flour also?

        Reply
        • Jenny Melrose

          January 08, 2021 at 1:43 am

          Yes Mam!

          Reply
        • Debbe Baker

          February 28, 2021 at 11:58 am

          Yes. Just drain off all of the juice first. Also, try adding a teaspoon of cinnamon , and a teaspoon of brown sugar to your flour before dusting the peaches . This increases the flavor quality a lot. Just a suggestion I tried and it turned out great!

          Reply

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Jennifer Anderson Hey, I’m Jenny! As a working mom, I understand the importance of saving time and money. My hope is that my blog brings you countless resources for great, fast recipes and easy cleaning, health and DIY tips. MORE ABOUT ME »

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