Easy Peach Bundt Cake from a Mix
Sweet peaches bring flavor and moisture to this easy shortcut bundt cake recipe.
You’ll love how simple it is to make this peach bundt cake from a mix and a can of sliced peaches! It’s the perfect time-saving recipe.
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Peaches are one of the best parts of summer, if you ask me.
And while it’s easy to adore juicy, ripe fresh peaches, the fact of the matter is, they aren’t always available (or we don’t always have time to peel and slice them!).
But if you love peach baked goods as much as I do, you’ll want to save this shortcut recipe for a time when the craving strikes.
This simple peach bundt cake starts with cake mix and canned peaches, so it’s an easy way to enjoy a taste of summer any time of year.
The brown sugar icing on top really takes it up a notch, making this a delicious cake that’s worth sharing.
Peach Cake with a Doctored Up Cake Mix
One of my favorite kitchen shortcuts is making cake mix desserts, because it’s so simple to “doctor up” a boxed mix into something that tastes like it came from a bakery.
None of us have all day to spend in the kitchen, and there’s no shame in using these time-saving hacks–especially when the result is so delicious!
For this recipe, I doctored up a cake mix with canned peaches (there are so many things to make with canned peaches!) and some warm spices.
Then I topped it with a simple brown sugar icing that really dresses it up and gives it that “from scratch” look and feel.
If you do find yourself with some extra time, and you prefer to not use a mix, try my peach sour cream pound cake recipe! It can be made with canned or fresh peaches.
More Peach Recipes You’ll Love:
How to Make a Cake Mix Peach Bundt Cake
It’s really easy to make this peach cake!
Ingredients You’ll Need
- Yellow cake mix
- Canned sliced peaches in heavy syrup
- Vegetable oil
- Eggs
- Cinnamon
- Nutmeg
- Butter
- Brown sugar
- Milk
- Powdered sugar
How to Make It:
Find the full printable recipe available below
Puree the peaches. First, you’ll add the contents of the can of peaches, including the syrup, to a blender or food processor.
Pulse to puree until smooth.
Make the batter. Next, you’ll combine the cake mix, peach puree, oil, eggs, cinnamon, and nutmeg in the bowl of a stand mixer (or a large mixing bowl with an electric hand mixer).
Beat on low speed for 30 seconds, then scrape down the sides of the bowl. Beat on medium-high speed for 2 minutes.
Bake. Pour the batter into a prepared bundt pan, then bake for 32-34 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then slide a knife around the edges of the cake to ensure it’s loosened from the pan.
Invert the cake onto a serving plate and let cool completely.
Make the icing. Last, you’ll prepare the icing by combining the butter and brown sugar in a small saucepan over medium heat.
Melt the mixture, whisking constantly, until the sugar has dissolved. Remove from heat, then stir in the milk.
Add the powdered sugar, whisking until it’s completely smooth and no lumps remain.
Spoon or drizzle the icing over the cake, letting it run down the sides.
Let the icing set for about 15 minutes before slicing and serving.
Notes and Adaptations
- I love the addition of the brown sugar icing, as I think it pairs perfectly with the flavors of the cake. But you can omit if it you prefer, and simply dust the cake with powdered sugar.
- This cake has a subtle peach flavor. You could always add a teaspoon of peach extract if you want a more pronounced flavor.
- Cover leftover cake and store at room temperature for up to 3 days.
Recommended Equipment
Peach Bundt Cake from a Mix
Ingredients
For the Cake:
- 15.25 ounce yellow cake mix
- 15 ounce can sliced peaches in heavy syrup
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Brown Sugar Icing:
- 2 tablespoons butter
- 1/4 cup brown sugar
- 2-3 tablespoons milk
- 3/4-1 cup powdered sugar
Instructions
- Preheat oven to 350F and spray a bundt pan with baking spray, such as Baker's Joy (you can also butter and flour the pan instead, if you prefer). Set aside.
- Add the contents of the can of peaches (both the peaches and the syrup) to a blender or food processor. Pulse until a smooth puree is formed.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine cake mix, peach puree, vegetable oil, eggs, cinnamon, and nutmeg. Mix on low speed for 30 seconds, then scrape down the sides of the bowl. Increase speed to medium-high and beat for two minutes.
- Pour batter evenly into prepared bundt pan. Bake in preheated oven for 32-34 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Remove cake from oven and let cool in the pan for 10 minutes, then run a knife along the edges of the cake to loosen from the pan. Invert the cake onto a serving plate and let cool completely.
- Prepare the icing by combining butter and brown sugar in a small saucepan over medium heat. Allow the mixture to melt, whisking constantly. Once the sugar has dissolved, remove from heat.
- Quickly stir the milk into the brown sugar and butter mixture. Add the powdered sugar, using a whisk to combine until no lumps remain.
- Drizzle the icing over the surface of the cooled cake, then let the icing set for about 15 minutes before slicing and serving.
Notes
- If preferred, you can omit the icing and just dust the cake with powdered sugar. However, I think the icing is a delicious pairing with the flavors of the cake!
- Leftover cake can be covered and stored at room temperature for up to 3 days.
- This cake has a subtle peach flavor. If you want a more pronounced flavor, you could add a teaspoon of peach extract.
Nutrition
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