Description
This Peach Bundt Cake features a moist and flavorful base made with fresh peaches and yogurt. It’s perfect for any occasion, easy to prepare, and a crowd-pleaser!
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 your oven to 350°F (or 325°F for dark Bundt pans). Grease and flour a 10- to 12-cup Bundt pan or use baking spray.
- In a large bowl, mix the cake mix, yogurt, oil, and eggs until the batter is smooth and well combined.
- In a separate small bowl, coat the chopped peaches with flour.
- Gently fold the floured peaches into the batter until evenly distributed.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
- After baking, let the cake cool in the pan for 15 minutes, then turn it onto a wire rack to cool completely.
- To make the glaze, whisk powdered sugar, vanilla, and 1 tablespoon of milk. Adjust the milk to achieve a pourable texture.
- Drizzle the glaze over the cooled cake before serving.
Notes
Ensure the peaches are well-coated in flour to prevent sinking in the batter.
You can substitute the oil with melted butter for a richer flavor.
Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg