Peach Bundt Cake
This Peach Bundt Cake starts with a yellow cake mix and is made extra moist with Greek yogurt and juicy peach pieces. Topped with a simple vanilla glaze, it’s a simple summer dessert that works with fresh, frozen, or canned peaches.
Cake Mix Peach Bundt Cake
Peaches are easily one of my favorite fruits, especially in baked goods like my Peaches and Cream Poke Cake. The only downside is that here in California, fresh peaches aren’t available year-round, which makes peach season something I really look forward to. This Peach Bundt Cake is a favorite because it’s so simple to throw together, thanks to the cake mix base, but the Greek vanilla yogurt adds moisture and flavor that makes it feel homemade.
It’s also super flexible. I usually use fresh peaches with the skin on, but frozen work just as well straight from the freezer, and canned peaches are fine as long as they’re well drained. There’s something about peaches in baked desserts like my Mini Peach Pies that just works every time.
Ingredients
- Yellow cake mix – A simple shortcut that forms the base of the cake with consistent results. I used Duncan Hines for this cake.
- Greek vanilla yogurt – Adds moisture and a light vanilla flavor that complements the peaches.
- Canola or vegetable oil – Keeps the crumb soft and tender.
- Eggs – Provide structure and help the cake rise.
- Peaches – Add sweet, juicy flavor and bits of texture throughout the cake.
- All-purpose flour – Lightly coats the peaches to prevent them from sinking into the batter.
- Powdered sugar – Used to make a smooth, sweet glaze.
- Milk – Adjusts the thickness of the glaze for easy drizzling.
- Vanilla extract – Adds a warm, sweet flavor to the glaze.
How to Make the Easy Peach Cake
- Prep – Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or use baking spray with flour. (If using a dark-colored pan, reduce the oven temperature to 325 degrees F).
- Mix the batter – In a large bowl, combine the cake mix, Greek yogurt, oil, and eggs. Beat until smooth and well combined.
- Prepare the peaches – In a small bowl, toss the chopped peaches with the flour to lightly coat them.
- Fold in the peaches – Gently stir the floured peaches into the cake batter.
- Bake – Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
- Make the glaze – In a small bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk a little at a time until the glaze reaches a pourable consistency.
- Glaze the cake – Once the cake is fully cooled, drizzle the glaze over the top.
Variations and Substitutions
- Use different fruit – Swap peaches for nectarines, apricots, or chopped strawberries. Just keep the total amount about the same.
- Try a different yogurt – Plain Greek yogurt or sour cream can be used in place of vanilla yogurt. If using plain, you may want to add an extra splash of vanilla extract.
- Change up the glaze – Add a bit of lemon juice to the glaze for a tangy contrast, or swap the vanilla for almond extract.
- Add spice – A pinch of cinnamon or nutmeg in the batter can add warmth and depth, especially if you’re using canned peaches.
Tips for Success
- Grease the pan well – Make sure to coat every curve and corner of your Bundt pan to prevent sticking. Baking spray with flour works best.
- Adjust for pan color – If you’re using a dark-colored Bundt pan, reduce the oven temperature to 325 degrees F to avoid overbrowning.
- Don’t skip flouring the peaches – Tossing them in flour helps keep them evenly distributed throughout the cake instead of sinking to the bottom.
- Let it cool fully before glazing – If the cake is even slightly warm, the glaze will soak in instead of sitting nicely on top.
Want to be the first to know when the next easy cake recipe is published? Sign up for our newsletter updates below.
Learn how to make a moist and flavorful Peach Bundt Cake using yellow cake mix, Greek yogurt, and fresh, frozen, or canned peaches. This step-by-step tutorial covers everything from prepping your pan to glazing the finished cake so you can confidently bake a peach dessert that tastes homemade. Whether you’re searching for an easy peach cake, a peach dessert with cake mix, or a reliable summer cake recipe, this video will walk you through it all.
Looking for More Easy Bundt Cake Recipes?
Check out these other cakes made in a Bundt pan!
Did you love this peach dessert with cake mix? Please leave a star rating and share your thoughts in the comments below.
Peach Bundt Cake Recipe
Ingredients
- 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 oven to 350 degrees F (or 325 degrees F if using a dark-colored Bundt pan). Grease and flour a 10- to 12-cup Bundt pan, or use baking spray with flour.
- In a large bowl, combine the cake mix, yogurt, oil, and eggs. Beat until the batter is smooth and fully combined.
- In a small bowl, toss the chopped peaches with the flour to coat.
- Gently fold the floured peaches into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk as needed to reach a pourable consistency.
- Drizzle glaze over the cooled cake before serving.
Notes
- Room temperature – Store the glazed cake in an airtight container at room temperature for up to 2 days.
- Refrigerator – For longer storage, refrigerate the cake for up to 5 days. Bring it to room temperature before serving for the best texture.
- Freezer – The unglazed cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge. Add the glaze after thawing.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
Can you bake the peach cake in a 9×13 pan?
Yes, but you will need to reduce the baking time. Start checking for doneness around 30 minutes.
Mandy, what can I substitute for the yogurt? Thank you for any help you can give. Lois
Plain Greek yogurt or sour cream both work. I recommend adding a splash of vanilla if using either of these.
Mandy, what can I substitute for the yogurt? Lois