Peaches are ripe and in season right now…but this cake can be made all year long. You can use one cup of chopped fresh peaches or one cup of chopped frozen peaches…either way you slice it, your cake is going to be delicious. The almond glaze on top is the perfect match for the peach cake too. No matter what time of year it is, it’s always time for a slice of peach bundt cake.
1 box of white cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup chopped fresh or frozen (thaw them out completely first) peaches
2 cups powdered sugar
2-3 splashes of milk
2 teaspoons almond extract
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in peaches. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with milk and extract and mix together with a spoon. (Add more powdered sugar if your glaze is too runny or more milk if it’s too thick.) Spoon over cooled cake.
Peach Bundt Cake makes everyone happy