Peaches and Cream Bundt Cake. This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Sift cake mix into a small bowl to remove any lumps, add pudding mix and set aside. This moist peach pound cake is baked in a Bundt cake pan.
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A cross between a peach cobbler, cake and even a light cheesecake, this unique and delicious peaches and cream cake is one for the remakes!
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You can have Peaches and Cream Bundt Cake using 12 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Peaches and Cream Bundt Cake
- It's 1 box of white cake mix.
- You need 1 packages of instant vanilla o white chocolate pudding.
- Prepare 1/2 cup of peach puree(place peaches in blender with no skin and blend well).
- It's 1/4 cup of milk.
- You need 1 cup of sour cream or plain yogurt.
- Prepare 3/4 cup of butter melted.
- You need 4 large of eggs.
- You need 3 of sliced peaches.
- You need 3 oz of cream cheese.
- It's 1 tbsp of butter.
- It's 1 cup of powdered sugar.
- Prepare 3 tbsp of milk.
Peaches flavor the cake, filling and frosting. This scrumptious pound cake is filled with peaches and cream cheese making it so much moister than regular pound cakes. Then it's drizzled with a luscious cinnamon glaze providing an extra pop Peach Bundt Cake - A Pretty Life In The Suburbs. This Peach Bundt Cake is tender, sweet and so delicious.
Peaches and Cream Bundt Cake instructions
- Preheat oven to 350°F and grease your Bundt pan well..
- Sift cake mix into a small bowl to remove any lumps, add pudding mix and set aside..
- In a large bowl, combine peach puree, milk, sour cream, butter and eggs.
- Stir in cake mix and pudding mix until smooth..
- Dump into prepared pan and spread out evenly..
- Place peach slices on top of the batter (fanning around in a circle) and gently press into the cake..
- Bake for 40-50 minutes or until an inserted knife comes out clean..
- Let cool in pan, then turn out..
- For the Glaze:.
- Place cream cheese and butter in a microwave proof bowl and heat for 20 seconds. Add powdered sugar and 2 Tbsp. milk and whisk until smooth. Add more milk if the glaze is too thick. 10. Pour glaze over cooled cake and serve with fresh peaches..
Combine cake mix, melted butter, and egg in medium bowl. To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy. It only gets better as it sits in the fridge and the layers get moister with each passing hour. This Peaches and Cream Cake was inspired by my new cake stand. Yep, that's how my brain worked on this one.