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+ servings
browned bundt cake with thick white icing
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4.50 from 2 votes

Summer Peach Bundt Cake

A from-scratch pound cake studded with sweet peaches. Top it off with the perfect icing for a stunning summer dessert.
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: canned peaches desserts, peach bundt cake, peach pound cake
Servings: 12 slices
Calories: 489kcal
Author: Katie Shaw


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


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


  • 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.


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.


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