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One-Bowl Peaches and Vanilla Bean Bundt Cake
One-Bowl Peaches and Vanilla Bean Bundt Cake
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Flavorful peach bundt cake with fresh peaches and vanilla bean paste.
Ingredients:
  • 3 eggs
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 cup milk
  • 3 oz cream cheese, softened
  • 1 1/2 teaspoons vanilla bean paste
  • 1/4 cup peach preserves
  • 1 cup diced fresh peaches or diced frozen (thawed and drained) peaches
  • 2 oz cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla bean paste
Instructions:
  • Preheat your oven to 325°F and generously spray a 10- or 12-cup fluted tube cake pan.
  • In a large bowl, use an electric mixer on low to beat all Cake ingredients, except peaches, for 1 minute, scraping the bowl constantly. Increase speed to medium and beat for 2 minutes. Pour the batter into the pan and sprinkle peaches on top.
  • Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes, then invert onto a cooling rack or heatproof serving plate, and remove the pan. Allow it to cool completely, approximately 1 hour, before placing the cake on a serving plate.
  • In a medium bowl, use an electric mixer to blend 2 oz cream cheese and butter until smooth. Add powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla bean paste, continue mixing until smooth. Spread the mixture on the cooled cake.

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