This peach bundt cake is moist, flavorful, and filled with fresh, ripe peaches and a brown sugar crust—the perfect dessert for summer.
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It’s Peach Season!
There is nothing better than a ripe, juicy summer peach. 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!
Summer peaches are available from May until late September, so if you can get your hands on a box, buy them in bulk! There is nothing like a juicy summer peach, and this peach bundt cake highlights the natural flavors of the fruit. You can also make peach bundt cake using canned peaches, but try to use fresh if it’s summertime.
Using Peach Nectar In This Cake
Peach nectar is a drink you’ve likely heard of but do not see often. It is a juice derived from peaches, yet it’s thicker than regular juice. Peach nectar also contains some pulp from the pressing process. Using peach nectar in this bundt cake gives it a deeper peachy flavor.
You can either 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.
🥘 Ingredients
As this is a peach cake recipe using cake mix, it's super simple to make but still tastes amazing! No shame in getting a little help from the grocery store.
The full list of ingredients in this cake are:
- Box of yellow cake mix
- Peach nectar
- Vegetable oil
- Eggs
- Diced peaches
- Flour
- Granulated sugar
- Powdered sugar
It is completely acceptable to make this cake with a homemade cake batter, but why would you? Boxed cake mix is one of those ingredients that is hard to tell apart from a homemade mix made from scratch, especially if you use peach nectar in the cake batter.
🔪 How To Make Peach Bundt Cake
To make this recipe with cake mix, 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 it from the pan. To finish, I like to lightly dust the top with powdered sugar.
💭 Some Tips When Making Peach Cake Using Cake Mix:
- Tip #1: If you don’t have fresh peaches on hand, you can always make this bundt cake using canned or thawed frozen peaches. But of course, I recommend the fresh fruit whenever possible.
- Tip #2: If, after 40 minutes of cooking, the cake is still raw or the toothpick inserted does not come out clean,let it bake for 10 minutes longer and increase the oven temperature to 350*F. Also, 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.
- Tip #3: When baking, be sure to add the eggs one at a time so that they incorporate fully into the batter. A stand mixer makes this much easier, as it is hands-free and the cake batter gets fully incorporated. I love my stand mixer!
- Tip #4: When the cake is done, cool completely before serving. Serve with a nice dollop of whipped cream for a decadent topping or you can of course serve it with some lovely homemade peach ice cream
FAQs
Do I Have To Use Fresh Peaches?
It is recommended to use fresh peaches in this bundt cake recipe, but you can use frozen peaches or canned peaches if that is all you have on hand.
If using canned peaches, do you sprinkle them with flour also?
Yes. Just be sure to 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.
Can I use frozen peaches?
Yes, they must be thawed , and drained off , of as much juice as possible , before adding them to the batter.
What Flavor Of Boxed Cake Mix Should I Buy?
This peach cake recipe originally called for vanilla cake mix, but you can change it up and use something interesting! If you can find vanilla bean or a spice cake mix, that would be a delicious change!
Is Peach Bundt Cake Healthy?
Due to the amounts of butter and sugar in the cake, it is not considered a health food recipe. However, fresh peaches have lots of vitamins and minerals in them, and you are getting a serving of fruit when eating this cake. Everything in moderation!
Do I Need To Have A Bundt Cake Pan For This Cake?
This cake was developed using a bundt pan for that pretty, decorative touch, but you can also make this recipe in a pound cake pan. Peach pound cake using cake mix tastes identical to a peach bundt cake—it’s just shaped differently.
Where to buy Peach Nectar?
Peach Nectar is actually relatively easy to find in liquor stores or even some grocery stores. Of course you can also buy it on Amazon.
How to make Peach Nectar?
If you are interested in making your own version of Peach Nectar, we recommend a mix of peach juice and 2 tablespoons of Triple Sec.
Can I Use Other Fruit In Bundt Cake?
These cake recipe if very versatile. You can make any flavored fruit cake you like! If apples are in season, try using apples. If blueberries are in season, try a yummy blueberry cake...though I definitely suggest a homemade blueberry cobbler if you are trying to figure out what to make with blueberries.
Additionally, why not try some candy in your bundt cake? Checkout this amazing Halloween Bundt Cake recipe for a tasty candied cake!
Other Cake Recipes To Try
- If you want to spice things up with an awesome cake, this rum cake recipe is a huge favorite in our house, particularly around the holidays.
- Looking for another fruit-based cake? If it's almost fall, then you must try this amazing pumpkin cake.
- Finally, if you're just looking for something celebratory and fun than nothing beats a great funfetti cake
Peach Bundt Cake Recipe
Ingredients
- 1 box yellow cake mix
- 1 cup peach nectar
- ¾ cup vegetable oil
- 4 eggs
- ½ cup sugar
- 2 cup diced peaches
- ½ tbsp flour
- 1 tbsp sugar for coating the bundt pan
- ¼ 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.
Video
Notes
- 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.
- When making the mix, add the eggs one at a time and stir so they incorporate fully in the batter. Or get yourself a lovely stand mixer- you won't regret it!
- If the cake is still a bit raw after full baking time (toothpick test), then bake for 10 minutes longer and check again. If it needs more time, just keep checking on 3-5 minute intervals.
Nancy
I made this cake because I had 4 peaches to use up and peach nectar left over from some summer drinks. I made it according to recipe only cutting sugar in batter down to 1/4 cup. I didn’t understand the reason for the added sugar since this was a prepared cake mix. I baked it for an additional 15 mins until my cake tester came out clean. The cake was soggy as others noted on the top where the peaches were. There wasn’t anyway for me to know this since my cake tester was completely clean! The edges of cake were a little crunchy because of the sugar. It was good, but just doesn’t seem to be spot on because of these issues. I felt like I had to give it an honest review.
Corinne
The cake was delicious! Used canned peaches in natural juice and then used that instead of the nectar. Added almond extract. I headed the bundy pan and then dusted several peach slices with flour seasoned with pumpkin pie spice and brown sugar then arranged them fast side down in the bundy pan, carefully spooned the batter in until they were covered, then added the rest. Because of the sectioned peach addition I had a little too much batter, so I baked a little test cake! It did take about 50 minutes. Beautiful presentation with the peaches visible! Drizzled with an almond glaze - VERY well received! It's a keeper for sure, thank you!
Corinne
Definitely should proof read before posting! Greased the BUNDT pan, added the peach slices FAT side down..... Anyway, delicious!
Jenny
So glad you loved it Corinne! The almond glaze sounds amazing.
Debbie Duff
I have made this cake twice and both times it turned out great!
Jenny
Wonderful to hear Debbie!
Jenn B
I thought the batter seemed very loose before I baked this & it was, this has way too much liquid. I used a yellow cake mix, fresh peaches & followed the recipe precisely. I baked it for the 40 min & it was still gooey near the top so I baked it another 15 minutes still mushy. Finally upped the temp & baked another few minutes when I took it out the center sank. When I tried to release it the whole bottom was wet & stuck to the pan. I now have it back in for another 12 minutes at the lower temp. I'll see how it goes but I'm very disappointed as this was to be for my family get together tomorrow
Michele
This cake was a huge disaster for me. I followed the directions exactly. After baking for 40 minutes and testing multiple sites of the cake with a toothpick it appeared done. Once it fully cooled and I released the cake from the Bundt pan it was clearly still raw in the middle. The only thing I could do was try placing it back in the pan and cooking longer but I knew it was unlikely at this point to make a difference. Baked for 15 minutes but not surprisingly it stuck to the pan upon release and the entire cake broke in half and was still not fully cooked. There is either too much liquid in the cake ingredients or the baking time needs to be much longer than the directions state.
Jenny
Oh No! I'm so sorry it was a disaster Michele. Per what Samantha said did you remove the skin from the peaches? Did you do 3-5 minute checks once you put it back in the over or full 15 minutes? Maybe it was just overcooked at that point? Again, so sorry it didn't turn out great.
Barb
Looks beautiful, tastes wonderful! Wish I could figure out how to attach a picture.
Jenny
Oh I'm so glad! I'm not sure if you can attach a picture in the comments but I'd love to see it! You can attach it on this Pinterest Pin though which is even better because more people will see it: https://www.pinterest.com/pin/351912460501903/
Samantha Siblall
Do you remove the skin of the peaches?
Faye E Henley
This was the best peach pound cake I have had. I used frozen peaches and I used the juice for the nectar. If you haven't tried this you must.
J Steffen
It is fluffin delicious!!
Jenny
thanks so much! So glad to hear it
Favour
This looks great! I have to try it.
Jenny
Great! Let me know how it goes!
Celia E Jarvis
Especially good when served with homemade peach ice cream
REBECCA BARTLEY
if you are using canned peaches, can you use the syrup in it for the juice? do we have to buy the nectar ?
Jenny
Hi Rebecca, you can try using that syrup but I would doctor it a little bit. Here's what another reader did and she said it turned out fantastic!
I used the peach juice and added 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
Sandy
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.
Jenny Melrose
Sounds amazing! What a great idea to sub in the Triple Sec! Thanks so much for posting
Lori demarco
Great recipe , I used fresh peaches and added some cinnamon .
Jenny Melrose
so glad you liked it! Sounds yummy w/ the added cinnamon
Lorraine
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.
Jenny Melrose
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.
Debbe Baker
⁉️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
great tip!
Debbe’ Baker
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
Anne
Can I use frozen peaches?
Jenny Melrose
sure! Just defrost first
Debbe Baker
Yes, they must be thawed , and drained off , of as much juice as possible , before adding them to the batter.
Debbe’ Baker
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
Ann Pagni
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.
Jenny Melrose
So glad! That sounds yummy I'll have to try your additions.
Linda
If using canned peaches, do you sprinkle them with flour also?
Jenny Melrose
Yes Mam!
Debbe Baker
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!