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A peach bundt cake from a mix is topped with brown sugar icing and served on a white plate.

Peach Bundt Cake from a Mix

Chrysti Benner
For a simple summer shortcut recipe, this peach bundt cake is just the ticket. Made with cake mix and canned peaches, it's an easy but crowd-pleasing dessert.
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Prep Time 15 minutes
Cook Time 32 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 289 kcal

Equipment

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

Serving: 1gCalories: 289kcalCarbohydrates: 42gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 33mgSodium: 290mgPotassium: 38mgFiber: 0.5gSugar: 28gVitamin A: 102IUVitamin C: 0.004mgCalcium: 89mgIron: 1mg
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