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Summertime Peach Bundt Cake

A from-scratch pound cake studded with sweet peaches. Top it off with the perfect icing for a stunning summer dessert.

Simple and beautiful, this peach bundt cake is a classic buttery pound cake studded with peaches and topped with the perfect icing.

finished cake on counter.

❤️ Why you’ll love this recipe

  • Super pretty: The icing won’t run, making sure your cake is lovely enough for a party
  • It’s delicious, packed with flavor and perfect for summer. The butter, sugar, and peaches make it irresistible
  • There’s plenty of peach flavor with peaches in the cake and icing too.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on counter

You’ll need the following for this sweet buttery cake:

  • unsalted butter
  • granulated sugar
  • large eggs 
  • baking powder
  • all-purpose flour
  • salt
  • milk
  • diced peaches (canned is fine and what I always use)
  • powdered sugar
  • hot water 
  • vegetable oil
  • peach juice from the can

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  • 10-12 cup Bundt pan
  • Large mixing bowl
  • Hand mixer or stand mixer

🍴Instructions

Step One: Prepare

sprayed bundt pan

Preheat the oven to 350 degrees Fahrenheit with the rack in the middle. Prepare a 12-cup Bundt pan by coating it with shortening and flour or using a non-stick cooking spray with flour added.

Step Two: Make the Batter

batter in mixing bowl

In a mixing bowl, cream the butter and sugar until light and fluffy, 3-5 minutes. Add one egg at a time, mixing on medium after each addition. In a second mixing bowl, combine the dry ingredients (flour, salt, and baking powder). On low speed, gradually incorporate the flour components into the butter mixture with 1/3 of the milk at a time

Step three: add thE fruit

batter with fruit.

Finally, add in the peaches by hand. Pour the batter into the pan.

Step FouR: Bake

bundt pan with batter and fully baked cake.

Bake 45-55 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow it to cool for 1 hour before frosting. Allow the cake to cool for ten minutes before carefully removing it from the pan and placing on a rack. Allow one hour to pass before frosting.

Step FIVE

icing in bowl and bag.

In a small mixing bowl, whisk the icing ingredients until they are well combined. You will not be able to pour it. Transfer to a plastic bag and cut off one of the corners to use as a piping bag on the cake. It will drip down the sides somewhat before smoothing out.

🥫 Storage instructions

This cake will last quite well at room temperature, wrapped in aluminum foil or plastic wrap for up to 5 days.

An unfrosted cake also freezes well. Wrap the Bundt cake cake tightly in aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. It will keep for up to 6 months in the freezer.

🔍 FAQs

Can I use frozen peaches instead?

Yes, but you won’t have the needed juice for the icing. Canned is cheaper anyway 😊

How do I make this into smaller Bundt cakes?

This recipe will make 2 small BUndt cakes or 4 quartet Bundt cakes. Reduce the baking time for 35 minutes for small and 25 for quartet.

Can I make it gluten free?

Simply substitute gluten free flour. It tends to work well in pound cake recipes, but I haven’t personally tried it.

👩🏻‍🍳 Expert tips

If you’re using fresh peaches, make sure you use ripe peaches that are not too soft. You want them to retain their shape and not turn to mush when baked.

This cake is quite sticky, so be sure to spray your pan well.

I’ve always thought pound cake is best on day 2. The flavors have time to meld and it’s even more moist.

📘 Related Recipes

slice of homemade cake with peaches inside.

📖 Here’s the recipe

browned bundt cake with thick white icing
5 from 1 vote

Summer Peach Bundt Cake

Print Recipe
A from-scratch pound cake studded with sweet peaches. Top it off with the perfect icing for a stunning summer dessert.
Prep Time:45 mins
Cook Time:50 mins
Total Time:1 hr 35 mins
Click here to grab a free seasonal e-cookbook!

Equipment

  • 10-12 cup Bundt pan
  • Large mixing bowl
  • Hand mixer or stand mixer

Ingredients

For the Cake

  • 1 cup unsalted butter softened to room temperaure
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 teaspoons almond or vanilla extract
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup milk room temperature
  • 3 cups diced peaches (reserve the juice) canned is fine

For the Icing

  • 2 cups powdered sugar or more as needed
  • 2 tablespoons hot water or more as needed
  • 1 tablespoon vegetable oil
  • 1 splash peach juice

Instructions

  • Preheat your oven to 350 degrees with the rack in the center. Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added.
  • Cream the butter and sugar together on medium-high for 3-5 minutes until light and fluffy. add the eggs, one at a time, mixing on medium. Add the almond extract or vanilla if using.
  • In a separate bowl, combine the dry ingredients (the flour, salt, and baking powder). Add the dry ingredients to the butter mixture on low speed, 1/3 at a time, alternating with the milk. Finally, stir in the peaches by hand. Transfer batter into prepared pan.
  • Bake 45-55 minutes until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow to cool in the pan for fifteen minutes, then carefully turn out onto a cooling rack. Allow it to cool for 1 hour before frosting.
  • Mix the icing ingredients in a small bowl with a whisk. It will be very stiff and not pourable. Transfer into a plastic bag and cut the corner to pipe onto the cake. It will slowly drip down the sides a bit and smooth out.

Notes

If you don’t want to make the icing, try dusting the cake with powdered sugar and serving with fresh berries.
I’ve always thought pound cake is best on day 2.

Nutrition

Calories: 489kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 296mg | Potassium: 90mg | Fiber: 1g | Sugar: 54g | Vitamin A: 585IU | Calcium: 82mg | Iron: 2mg
Course: Dessert
Cuisine: American, Southern
Keyword: canned peaches desserts, peach bundt cake, peach pound cake
Servings: 12 slices
Calories: 489kcal
Author: Katie Shaw
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