Easy Peach Bundt Cake Recipe with Canned Peaches and Cake Mix
A dessert that embodies the essence of summer, where the sweet tang of ripe peaches melds seamlessly into a tender, golden crumb. Each slice offers a moist, delightful experience, punctuated by the soft, yielding texture of fruit baked to caramelized perfection. The aroma alone, a blend of warm vanilla and stone fruit, hints at the comforting indulgence that awaits.
Equipment
- 10-inch Bundt Pan
- Large Mixing Bowl
- Electric Mixer (handheld or stand mixer)
- Whisk
- Measuring cups and spoons
- Rubber Spatula
- Wooden Skewer or Toothpick
- Wire Rack
Ingredients
- 1 15.25 ounce package yellow cake mix
- 1 14 ounce can sliced peaches in syrup, drained (reserve 1/4 cup syrup)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- Optional: Powdered sugar for dusting
Instructions
- Step 1: Prepare the Oven and Bundt Pan: Preheat oven to 350F (175C). Grease and flour a 10-inch bundt pan thoroughly to prevent the cake from sticking. Alternatively, use a baking spray that includes flour.
- Step 2: Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, eggs, vanilla extract, and sour cream (or yogurt) until well combined and smooth. This creates a rich and emulsified base for the cake.
- Step 3: Incorporate Cake Mix: Gradually add the yellow cake mix to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake. A few streaks of dry mix are acceptable at this stage.
- Step 4: Fold in the Peaches: Gently fold in the drained and sliced canned peaches into the batter. Distribute the peaches evenly throughout the mixture, ensuring that each slice gets its fair share.
- Step 5: Pour into Bundt Pan: Carefully pour the batter into the prepared bundt pan, spreading it evenly. Gently tap the pan on the counter to release any trapped air bubbles.
- Step 6: Bake to Golden Perfection: Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out with only a few moist crumbs attached. The cake should be golden brown and spring back lightly when touched.
- Step 7: Cool and Invert: Let the cake cool in the bundt pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly and prevents it from breaking during unmolding.
- Step 8: Glaze (Optional): While the cake is still slightly warm, brush it with the reserved peach syrup. This adds moisture and enhances the peach flavor. Alternatively, dust with powdered sugar for a simple yet elegant finish.
- Step 9: Serve and Enjoy: Once the cake has cooled completely, slice and serve. This peach bundt cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Optional Tips:
- - For a richer flavor, substitute melted butter for the vegetable oil.
- - Add a teaspoon of almond extract to enhance the peach flavor.
- - Sprinkle chopped pecans or walnuts over the batter before baking for added texture.
- - If you find the cake is browning too quickly, tent it with foil during the last 15 minutes of baking.
Notes
Variations
This peach bundt cake readily lends itself to a multitude of adaptations, accommodating diverse preferences and dietary needs.
- Ingredient Swaps: Refined coconut oil can replace vegetable oil for a subtle coconut flavor and potentially healthier fat profile. Almond flour, in part or whole, can substitute cake mix for a gluten-free alternative, although texture adjustments may be necessary. Fresh peaches, when in season, can be used instead of canned, but sugar adjustments are advised due to differing sweetness levels.
- Regional Twists: Incorporating spices such as cardamom or ginger adds warmth and complexity, reflecting influences from Middle Eastern or Asian culinary traditions. Adding a bourbon or rum-infused glaze offers a Southern-inspired flair. Pecans or walnuts can add a Southern twist to the recipe.
- Dietary Adjustments: For a dairy-free version, dairy-free sour cream or yogurt alternatives can be substituted. Sugar-free cake mix and canned peaches packed in water (with artificial sweetener) facilitate a lower-sugar rendition. For vegan modifications, egg replacers can be employed, although texture may be compromised.
Serving Suggestions
The versatility of a peach bundt cake allows for enjoyment across various occasions. It functions equally well as a centerpiece for a brunch gathering or a comforting dessert following a weekday meal. Complementary pairings enhance the overall experience. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream adds a cool, creamy counterpoint to the cake’s warmth. A simple dusting of powdered sugar provides an elegant finish, while a drizzle of caramel sauce introduces a contrasting sweetness. The cake can be served warm or at room temperature, depending on preference. It also pairs well with coffee, tea, or a dessert wine.
Storage Tips
Proper storage is essential to maintaining the cake’s moisture and flavor. At room temperature, the cake should be stored in an airtight container for up to three days. Refrigeration extends the shelf life to approximately one week; however, the cake may become slightly drier. To preserve the original texture, wrap individual slices in plastic wrap before refrigerating. For longer-term storage, the cake can be frozen for up to two months. Wrap the entire cake tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving. Reheating individual slices in a microwave for a few seconds can restore some of the original warmth and moistness. A cake stand with a dome cover works great for counter-top storage.
Frequently Asked Questions
- Question 1: Can I use a different type of canned fruit?
Answer: Yes, other canned fruits like pineapple, mandarin oranges, or mixed fruit can be substituted for peaches, though flavor and moisture levels may vary. - Question 2: Can I make this cake ahead of time?
Answer: Absolutely. The cake can be baked a day in advance and stored at room temperature in an airtight container. Add glaze just before serving for optimal freshness. - Question 3: What if my cake sticks to the bundt pan?
Answer: Ensure the bundt pan is thoroughly greased and floured. Letting the cake cool slightly before inverting also helps. If sticking persists, try using a baking spray specifically designed for intricate pans. - Question 4: Can I reduce the amount of sugar?
Answer: It is possible, but doing so may affect the cake’s texture and moistness. Try reducing the amount by 1/4 cup initially and adjust to your liking in future batches.