Best 9 Peaches And Cream Bundt Cake Recipes

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Peaches and cream bundt cake is a classic dessert that is perfect for any occasion. This delicious cake is made with fresh peaches, a creamy filling, and a sweet glaze. The result is a moist, flavorful cake that is sure to please everyone. Whether you are looking for a special dessert for a party or just a sweet treat to enjoy at home, peaches and cream bundt cake is a great choice. With its simple ingredients and easy-to-follow instructions, this cake is sure to become a favorite in your kitchen.

Here are our top 9 tried and tested recipes!

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h20m

Yield 4

Number Of Ingredients 4

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

Steps:

  • Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
  • Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
  • Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g

PEACH POUND CAKE



Peach Pound Cake image

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

ONE-BOWL PEACHES AND VANILLA BEAN BUNDT CAKE



One-Bowl Peaches and Vanilla Bean Bundt Cake image

This peach bundt cake is bursting with flavor, thanks to fresh peaches and vanilla bean paste.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup milk
3 oz cream cheese, softened
1 1/2 teaspoons vanilla bean paste
1/4 cup peach preserves
3 eggs
1 cup diced fresh peaches or diced frozen (thawed and drained) peaches
2 oz cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 0 g

PEACH BUNDT CAKE



Peach Bundt Cake image

If you have fresh peaches, they'll work great in this cake. Just make sure they're peeled. Frozen fruit won't work, because the water content is too high.

Provided by Antonia Lofaso

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, softened
2 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
One 16-ounce can sliced peaches, drained of juices and roughly chopped
3 cups all-purpose flour (see Cook's Note)
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/4 cup buttermilk or whole milk
Nonstick vegetable oil spray

Steps:

  • Preheat the oven to 350 degrees F.
  • With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
  • Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
  • In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
  • In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
  • Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
  • Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
  • Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

PEACHES-AND-CREAM BUNDT CAKE



Peaches-and-Cream Bundt Cake image

This crowd-pleasing cake features the classic peaches-and-cream flavor pair. Instead of icing, the warm cake gets a liberal dusting of cinnamon sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h15m

Number Of Ingredients 11

3 sticks unsalted butter, room temperature, plus more for pan
3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1 teaspoon fine salt
4 peaches, peeled, pitted, and diced small
2 1/4 cups sugar
6 large eggs, room temperature
1 1/4 cups sour cream
1 1/4 teaspoons pure vanilla extract
1 1/4 teaspoons ground cinnamon
Whipped cream (optional)

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 14-cup nonstick Bundt pan. Whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat. In a large bowl, using a mixer, beat 2 sticks butter and 2 cups sugar on medium-high until fluffy and pale yellow. Beat in eggs, one at a time, until incorporated. With mixer on low, add flour mixture in 2 additions, alternating with sour cream, and beat until combined. Fold peaches and vanilla into batter and transfer to pan. Tap pan firmly on counter several times to remove any air bubbles and smooth top.
  • Bake until a toothpick inserted in center comes out clean, 1 hour. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
  • Meanwhile, melt remaining 1 stick butter. Combine remaining 1/4 cup sugar and cinnamon. Using an offset spatula or small knife, loosen cake from pan, then invert onto rack. Working in sections, brush cake with butter and sprinkle liberally with cinnamon sugar. Serve warm or at room temperature, with whipped cream if desired.

Nutrition Facts : Calories 426 g, Fat 22 g, Fiber 1 g, Protein 6 g, SaturatedFat 14 g

PEACHES AND CREAM CAKE (FROM SCRATCH)



Peaches and Cream Cake (From Scratch) image

I haven't made this yet, but it comes highly recommended by my daughter-in-law! It's a recipe from Mel's Kitchen Cafe.

Provided by swankypup

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted
29 ounces can sliced peaches/1 quart home-bottled peaches
2 (16 ounce) packages cream cheese, softened to room temperature (light or regular)
1 cup granulated sugar
6 tablespoons reserved peach juice
cinnamon-sugar mixture, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
  • In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
  • Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
  • Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.

Nutrition Facts : Calories 548.8, Fat 33.6, SaturatedFat 19, Cholesterol 132.4, Sodium 475.4, Carbohydrate 56, Fiber 1.6, Sugar 37.4, Protein 8.6

PEACHES AND CREAM CAKE FROM SCRATCH



Peaches and Cream Cake from Scratch image

This recipe is a great summer dessert. I have made this for years and it goes quickly at picnics and pot lucks. I got this from an old church cookbook.

Provided by Poohbear Pam

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 (4 ounce) packages vanilla pudding mix (cook type)
2 eggs
1 cup milk
29 ounces sweetened sliced peaches (save juice)
2 (8 ounce) packages cream cheese
3/4 cup sugar
2 tablespoons sugar
1 teaspoon cinnamon

Steps:

  • Beat flour, baking powder, salt, pudding, eggs and milk for 2 minutes. Pour into greased 13 x 9 pan. Drain peaches, but save 6 Tablespoons juice. Arrange peaches on top of batter. Beat cream cheese, sugar and 6 Tablespoons peach juice for 2 minutes. Spoon on top of peaches. Sprinkle with sugar and cinnamon mixture.
  • Temp 350 degrees. Bake time 35 minutes.

Nutrition Facts : Calories 190.3, Fat 7.5, SaturatedFat 4.5, Cholesterol 39.8, Sodium 267.6, Carbohydrate 28.3, Fiber 0.8, Sugar 19.5, Protein 3.3

PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY



Peaches 'N' Cream Poke 'Box' Cake Recipe by Tasty image

Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 6

1 box white cake batter, prepared according to package instructions
6 peaches, peeled and chopped
6 tablespoons sweetened condensed milk
1 tablespoon heavy cream
2 cups whipped cream
2 peaches, thinly sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
  • Bake for 25 minutes, or until the center is cooked through.
  • In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
  • Remove cake from oven and let cool for 30 minutes or until room temperature.
  • Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
  • Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
  • Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
  • Pairs well with Chardonnay.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams

POUND CAKE WITH PEACHES AND CREAM



Pound Cake with Peaches and Cream image

All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 55m

Yield Makes one 5-by-9-inch cake

Number Of Ingredients 4

3 peaches, sliced into 1/4-inch-thick wedges
1/4 cup plus 1 tablespoon confectioners' sugar
1 cup cold heavy cream
1 store-bought pound cake, sliced horizontally into 3 even pieces

Steps:

  • Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form.
  • Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake.
  • Wrap cake gently with plastic wrap, and freeze for at least 45 minutes.
  • Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately.

Tips:

  • Use fresh peaches: Fresh peaches provide the best flavor and texture for this cake. If you can't find fresh peaches, you can use frozen or canned peaches, but be sure to drain them well before using.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until they are combined.
  • Grease and flour the bundt pan: This will help the cake to release easily from the pan.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before glazing: This will help the glaze to set properly.

Conclusion:

This peaches and cream bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, sweet peach flavor, and creamy glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this peaches and cream bundt cake a try!

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