Creamy, juicy, and irresistibly tender, this Peach Bundt Cake is the perfect dessert for summer gatherings or cozy weekend baking. With a rich cream cheese–butter batter studded with diced peaches and a glossy glaze on top, it delivers nostalgic comfort with every slice. Fun fact: stone fruits like peaches were treasured in ancient China not just for flavor but as symbols of longevity — talk about a cake with pedigree!
This recipe is simple enough for a busy evening and impressive enough for company. If you love fruit-forward bundt cakes, you might also enjoy the layered textures in my Apple Cream Cheese Bundt Cake with Caramel Pecan Topping, which shares the same cozy, rich profile but with apples and crunchy pecans. Whether you’re a beginner or a seasoned baker, this Peach Bundt Cake is approachable, quick to prepare, and very family-friendly. Read on and get excited to bake — you’ll want to serve seconds.
What is Peach Bundt Cake?
Why is it called a Peach Bundt Cake? Is it because it’s shaped like a ring, or because it smells like a peach orchard in July? Maybe both. The bundt pan gives every slice a lovely, dramatic shape that shows off the peach slices on top. Who doesn’t love a cake that looks fancy without being fussy?
Rumor has it the name also comes from the cake’s ability to win hearts at potlucks — after all, “the way to a man’s heart is through his stomach.” Try this playful, juicy cake and see if it becomes your family’s new classic. Go ahead — give it a whirl and tell me which part you loved most.
Why You’ll Love This:
- Peach-forward comfort: Each bite folds soft diced peaches into a rich cream cheese and butter batter, giving moistness and a slightly tangy balance that wakes up your taste buds.
- Cost-effective and better than store-bought: Fresh peaches (or canned in a pinch) and pantry staples make this an economical option that tastes far superior to pre-made cakes.
- Flavorful finishing touches: Sliced peaches layered in the bundt pan and a simple vanilla-confectioners glaze elevate the cake from everyday to unforgettable.
Compared to other bundt recipes on the blog, like the autumnal apple varieties, this cake is lighter and fruitier, making it perfect for warm-weather desserts or anytime you want a bright, homey treat. You’ll love how simple ingredients transform into something special — bake it this weekend!
How to Make:
Quick Overview
This Peach Bundt Cake is easy to prepare and bakes into a moist, tender loaf with a slight tang from cream cheese and a glossy glaze for finish. Preparation is straightforward: cream the butter and cream cheese, fold in eggs and flour, add diced peaches, layer sliced peaches and a brown sugar butter topping in the pan, pour the batter, and bake. Expect about 20 minutes active prep and 60–70 minutes baking time for a total of roughly 1 hour 30 minutes from start to finish. The standout element is the buttery brown sugar topping under the peach slices that caramelizes gently during baking.
Ingredients
- 3 cups All Purpose Flour
- 3 cups Granulated Sugar
- 6 Large Eggs
- 1.5 cups Unsalted Butter, softened (room temperature) and divided as needed
- 8 oz Cream Cheese, softened at room temperature
- 2 tsp Vanilla Extract (divided: use some in batter and some in glaze)
- 1/4 tsp Salt
- 1 cup Diced Peaches, fresh or canned with the juices drained off
- 2 Peaches, sliced fresh (or 8 oz canned sliced peaches with the juices drained)
- 1/2 cup Brown Sugar (for topping)
- 1/4 cup Melted Butter (for topping)
- 1 cup Confectioners Sugar (for glaze)
- 2-3 Tbsp Milk (for glaze, adjust to desired thickness)
- 2 Tbsp Brown Sugar (for sprinkling on cake before baking)
Directions
- Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray or butter. Make sure the pan is well-greased to help the cake release cleanly.
- In a large mixing bowl, cream together 1.5 cups softened unsalted butter, 3 cups granulated sugar, and 8 oz softened cream cheese until smooth and combined. Use a hand mixer or stand mixer at medium speed. Scrape the bowl as needed.
- Add the 6 large eggs one at a time, mixing after each egg until incorporated. Stir in 2 tsp vanilla extract.
- Gradually add 3 cups all-purpose flour into the batter, about 1/2 cup at a time, mixing on low speed. Scrape down the sides of the bowl and mix in 1/4 tsp salt until batter is fully combined.
- Gently fold 1 cup diced peaches into the cake batter with a spatula. Be careful not to overmix; the fruit should be evenly distributed.
- Prepare the topping: melt 1/4 cup butter and stir in 1/2 cup brown sugar until combined. Place the 2 sliced peaches in the bottom of the greased bundt pan in a single decorative layer. Pour the brown sugar and melted butter mixture over the sliced peaches. Sprinkle 2 Tbsp brown sugar lightly over the peach layer for extra caramelization.
- Pour the prepared cake batter evenly on top of the peach topping. Gently tap the bundt pan on the counter a few times to remove any large air bubbles.
- Bake at 300 degrees F for 60–70 minutes. Start checking at 60 minutes: insert a toothpick into the center; it should come out clean or with a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 20–30 minutes. Then invert the pan onto a serving plate so the peach-topped side is up.
- Prepare the glaze by whisking together 1 cup confectioners sugar, 1 tsp vanilla extract, and 2–3 Tbsp milk until you reach the desired consistency. Drizzle the glaze over the cooled cake and let set before slicing.
What to Serve With:
- Vanilla ice cream or softly whipped cream for extra indulgence
- A simple mixed green salad with a lemon vinaigrette to contrast the cake’s sweetness
- Fresh fruit like berries or sliced nectarines for a colorful plate
- Hot brewed coffee or a lightly sweetened iced tea to balance richness
Top Tips for Perfecting:
- Ingredient substitutions: If fresh peaches aren’t available, drained canned peaches work well — pat them dry to avoid extra moisture.
- Temperature matters: Bring the cream cheese and butter to room temperature for a smooth, lump-free batter.
- Prevent sinking peaches: Fold fruit gently and avoid overmixing to keep peaches suspended in batter rather than sinking.
- Timing adjustment: Ovens vary — start checking for doneness at 60 minutes and tent with foil if the cake surface browns too quickly.
- Flavor boost: Add a pinch of cinnamon or a squeeze of fresh lemon juice to the batter for complexity.
- Common mistake to avoid: Don’t invert the cake while it’s piping hot — let it cool slightly so it keeps its shape.
For another spin on bundt cake techniques and glazes, see my notes inspired by the Cinnamon Swirl Bundt Cake with Pecan Brown Butter Glaze, which shares helpful glazing tips that work here too.
Storing and Reheating Tips:
- Refrigeration: Store leftover peach bundt cake covered at room temperature for up to 2 days. For longer storage, keep wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days.
- Freezing: Slice the cake and individually wrap slices in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm individual slices in the microwave for 8–12 seconds or in a 325°F oven for 7–10 minutes for a fresh-baked feel. If refrigerated, allow a few minutes to come closer to room temperature for optimal flavor.
FAQs
What kind of peaches should I use — fresh or canned?
Fresh ripe peaches give the best flavor and texture, but well-drained canned peaches are an excellent substitute when fresh aren’t in season.
Can I make this cake in a loaf pan instead of a bundt pan?
Yes. Bake in a greased 9×5 loaf pan and increase the baking time slightly; check for doneness after 50–60 minutes.
How do I prevent the cake from sticking to the bundt pan?
Grease the pan thoroughly with butter or nonstick spray and dust lightly with flour. Make sure to cool the cake 20–30 minutes before inverting.
Can I omit the glaze?
Absolutely. The cake will still be delicious without the glaze, though the glaze adds a pretty finish and a little extra sweetness.
Can this recipe be halved for a smaller cake?
Yes. You can halve the ingredients and bake in a smaller bundt or loaf pan; reduce bake time and check for doneness earlier.
Conclusion
This Peach Bundt Cake is a comforting, crowd-pleasing dessert that’s straightforward to make and full of juicy peach flavor. It’s perfect for family dinners, potlucks, or a special weekend treat — and it pairs wonderfully with ice cream or a cup of coffee. If you’d like another peach-inspired version with a nutty brown butter twist, check out this recipe for Peach Bundt Cake with Brown Butter Icing – Sally’s Baking for inspiration. Give this recipe a try, share slices with friends, and enjoy the warm smiles it brings.
Peach Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Hand Mixer
Ingredients
Dry Ingredients
- 3 cups All Purpose Flour
- 3 cups Granulated Sugar
- 1/4 tsp Salt
Wet Ingredients
- 1.5 cups Unsalted Butter, softened
- 8 oz Cream Cheese, softened
- 6 large Eggs
- 2 tsp Vanilla Extract divided
Fruits
- 1 cup Diced Peaches, fresh or canned juices drained off
- 2 pieces Peaches, sliced fresh or 8 oz canned sliced peaches with juices drained
Toppings
- 1/2 cup Brown Sugar for topping
- 1/4 cup Melted Butter for topping
- 1 cup Confectioners Sugar for glaze
- 2-3 Tbsp Milk for glaze, adjust to desired thickness
- 2 Tbsp Brown Sugar for sprinkling on cake before baking
Instructions
- Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray or butter.
- In a large mixing bowl, cream together 1.5 cups softened unsalted butter, 3 cups granulated sugar, and 8 oz softened cream cheese until smooth and combined.
- Add the 6 large eggs one at a time, mixing after each egg until incorporated. Stir in 2 tsp vanilla extract.
- Gradually add 3 cups all-purpose flour into the batter, about 1/2 cup at a time, mixing on low speed. Scrape down the sides of the bowl and mix in 1/4 tsp salt until batter is fully combined.
- Gently fold 1 cup diced peaches into the cake batter with a spatula.
- Prepare the topping: melt 1/4 cup butter and stir in 1/2 cup brown sugar until combined. Place the 2 sliced peaches in the bottom of the greased bundt pan in a single decorative layer.
- Pour the brown sugar and melted butter mixture over the sliced peaches. Sprinkle 2 Tbsp brown sugar lightly over the peach layer for extra caramelization.
- Pour the prepared cake batter evenly on top of the peach topping. Gently tap the bundt pan on the counter a few times to remove any large air bubbles.
- Bake at 300 degrees F for 60–70 minutes. Start checking at 60 minutes: insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for 20–30 minutes. Then invert the pan onto a serving plate so the peach-topped side is up.
- Prepare the glaze by whisking together 1 cup confectioners sugar, 1 tsp vanilla extract, and 2–3 Tbsp milk until you reach the desired consistency. Drizzle the glaze over the cooled cake and let set before slicing.