Description
This Peach Bundt Cake offers irresistible flavor with minimal prep. Made with peach pieces and a delightful glaze, it’s the perfect homemade dessert for gatherings or family dinners.
Ingredients
Scale
- 1 (15.25-ounce) box yellow cake mix
- 1 cup greek vanilla yogurt
- 3/4 cup canola or vegetable oil
- 3 large eggs
- 2 cups peaches cut into 1/4-inch pieces (fresh, frozen, or canned)
- 2 tablespoons all-purpose flour
- 1 1/2 cups powdered sugar
- 1–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (or 325°F for dark Bundt pans) and prepare a 10- to 12-cup Bundt pan with grease and flour or baking spray.
- In a large bowl, mix the cake mix, yogurt, oil, and eggs until smooth.
- In a separate bowl, coat the chopped peaches with flour.
- Fold the floured peaches gently into the batter.
- Pour the batter into the prepared Bundt pan and smooth the surface.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Mix powdered sugar, vanilla, and 1 tablespoon of milk for the glaze; adjust milk for desired consistency and pour over the cooled cake.
Notes
Ensure the Bundt pan is well-greased to prevent sticking.
For added flavor, try using flavored yogurt with your favorite fruit extracts in the glaze.
This cake can be served warm or chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg