Description
This Peach Bundt Cake offers an irresistible blend of fresh peaches and yogurt, making it a flavorful dessert perfect for any gathering. Easy to prepare and sure to impress, this cake is a delightful way to enjoy a homemade treat!
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 degrees F (or 325 degrees F for dark-colored Bundt pans). Grease and flour a Bundt pan.
- Combine the cake mix, yogurt, oil, and eggs in a large bowl. Beat until smooth and well blended.
- Toss the chopped peaches in a small bowl with flour to coat.
- Gently fold the peaches into the batter until evenly distributed.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 45-55 minutes, testing with a toothpick in the center for doneness.
- Once baked, let cool in the pan for 15 minutes before inverting onto a wire rack for full cooling.
- For the glaze, mix powdered sugar, vanilla, and 1 tablespoon of milk together, adding more milk for desired consistency.
- Drizzle the glaze over the cooled cake before serving.
Notes
Using fresh peaches will give the best flavor, but frozen or canned can be substituted.
Ensure the cake is fully cooled before adding the glaze to prevent it from melting away.
Store leftover cake in an airtight container at room temperature for several days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg