Description

This Peach Bundt Cake features the perfect blend of tender cake and juicy peaches, making it an irresistible treat for any gathering. With simple preparation using cake mix, Greek yogurt, and a sweet glaze, it’s a must-try for dessert lovers searching for easy, homemade recipes. Ideal for family gatherings or a comforting dessert!

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
2 tablespoons all-purpose flour
1 1/2 cups powdered sugar
1–3 tablespoons milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350 degrees F (or 325 degrees F for a dark-colored Bundt pan). Grease and flour a 10- to 12-cup Bundt pan, or use baking spray with flour.
In a large mixing bowl, combine the cake mix, Greek yogurt, canola oil, and eggs. Beat until smooth and well combined.
Toss the chopped peaches with flour in a small bowl to coat them.
Gently fold the floured peaches into the batter until just incorporated.
Pour the batter into the prepared Bundt pan and smooth out the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk to achieve a pourable consistency, if needed.
Drizzle the glaze over the cooled cake before serving.

Notes

Ensure the peaches are well-coated with flour to prevent sinking in the batter.
Let the cake cool completely before adding the glaze for the best presentation.
This cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg