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