Peaches and Cream Bundt Cake. This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Sift cake mix into a small bowl to remove any lumps, add pudding mix and set aside. A cross between a peach cobbler, cake and even a light cheesecake, this unique and delicious peaches and cream cake is one for the remakes!
Combine cake mix, melted butter, and egg in medium bowl.
To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
Our peach cake is a cobbler-like cake with a fluffy sweetened cream cheese topping.
You can have Peaches and Cream Bundt Cake using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Peaches and Cream Bundt Cake
- Prepare 1 box of white cake mix.
- It's 1 packages of instant vanilla o white chocolate pudding.
- You need 1/2 cup of peach puree(place peaches in blender with no skin and blend well).
- You need 1/4 cup of milk.
- Prepare 1 cup of sour cream or plain yogurt.
- Prepare 3/4 cup of butter melted.
- You need 4 large of eggs.
- You need 3 of sliced peaches.
- It's 3 oz of cream cheese.
- It's 1 tbsp of butter.
- Prepare 1 cup of powdered sugar.
- It's 3 tbsp of milk.
Canned peaches make the dessert easy but you can also use (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This peach cake is like an upside-down. Cake Perfume, Let Them Eat Cake, Birthday Gift Present, Best Selling, Oil Spray Body, Roll On, Tokyo Milk, Long Lasting, Decadent, Gourmand. This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Peaches and Cream Bundt Cake instructions
- Preheat oven to 350°F and grease your Bundt pan well..
- Sift cake mix into a small bowl to remove any lumps, add pudding mix and set aside..
- In a large bowl, combine peach puree, milk, sour cream, butter and eggs.
- Stir in cake mix and pudding mix until smooth..
- Dump into prepared pan and spread out evenly..
- Place peach slices on top of the batter (fanning around in a circle) and gently press into the cake..
- Bake for 40-50 minutes or until an inserted knife comes out clean..
- Let cool in pan, then turn out..
- For the Glaze:.
- Place cream cheese and butter in a microwave proof bowl and heat for 20 seconds. Add powdered sugar and 2 Tbsp. milk and whisk until smooth. Add more milk if the glaze is too thick. 10. Pour glaze over cooled cake and serve with fresh peaches..
A homemade pumpkin bundt cake filled with cream cheese and topped with an easy vanilla glaze. This Pumpkin Cream Cheese Bundt Cake is a perfect dessert for fall! This Pumpkin Bundt Cake may just take the cake (no pun intended) because it's filled with a delicious cream cheese filling. Five simple ingredients are all Veronica Ross needs to fix this lovely light dessert. Tiny bits of pear provided sweetness to the moist slices, which she serves in her Columbia Heights, Minnesota home.
