Peaches and Cream Bundt Cake Recipe

Name: Peaches and Cream Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box white cake mix; 1 packages instant vanilla o white chocolate pudding; 1/2 cup peach puree(place peaches in blender with no skin and blend well); 1/4 cup milk; 1 cup sour cream or plain yogurt; 3/4 cup butter melted; 4 large eggs; 3 sliced peaches; 3 oz cream cheese; 1 tbsp butter; 1 cup powdered sugar; 3 tbsp milk

Servings: persons

1 box white cake mix
1 packages instant vanilla o white chocolate pudding
1/2 cup peach puree(place peaches in blender with no skin and blend well)
1/4 cup milk
1 cup sour cream or plain yogurt
3/4 cup butter melted
4 large eggs
3 sliced peaches
3 oz cream cheese
1 tbsp butter
1 cup powdered sugar
3 tbsp milk

1
Preheat oven to 350F and grease your Bundt pan well.
2
Sift cake mix into a small bowl to remove any lumps, add pudding mix and set aside.
3
In a large bowl, combine peach puree, milk, sour cream, butter and eggs
4
Stir in cake mix and pudding mix until smooth.
5
Dump into prepared pan and spread out evenly.
6
Place peach slices on top of the batter (fanning around in a circle) and gently press into the cake.
7
Bake for 40-50 minutes or until an inserted knife comes out clean.
8
Let cool in pan, then turn out.
9
For the Glaze:
10
Place cream cheese and butter in a microwave proof bowl and heat for 20 seconds.
11
Add powdered sugar and 2 Tbsp.
12
milk and whisk until smooth.
13
Add more milk if the glaze is too thick.

1067

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 box white cake mix, 1 packages instant vanilla o white chocolate pudding, 1/2 cup peach puree(place peaches in blender with no skin and blend well), 1/4 cup milk, and more.

Yes, Peaches and Cream Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peaches and Cream Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions