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One-Bowl Peaches and Vanilla Bean Bundt Cake

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One-Bowl Peaches and Vanilla Bean Bundt Cake
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 12
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This peach bundt cake is bursting with flavor, thanks to fresh peaches and vanilla bean paste.
Updated Jul 30, 2014

Ingredients

Cake

Peach Glaze

  • 2 oz cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla bean paste

Steps

  • 1
    Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 2
    In large bowl, beat all Cake ingredients except peaches with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan. Sprinkle peaches on top of cake batter.
  • 3
    Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • 4
    In medium bowl, beat 2 oz cream cheese and the butter with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla bean paste until smooth. Spread mixture on top of cooled cake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Vanilla bean paste is available at many grocery stores and superstores. If desired, substitute an equal amount of vanilla extract in place of the vanilla bean paste. Or, use half of a scraped-out vanilla bean.

Nutrition

310 Calories, 10g Total Fat, 5g Protein, 48g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
28%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
360mg
15%
Potassium
120mg
3%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
16g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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