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One-Bowl Peaches & Vanilla Bean Bundt Cake

Source of Recipe

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One-Bowl Peaches & Vanilla Bean Bundt Cake

Bettycrocker.com – e-mail
Reviews rate this recipe 4 of 5 stars.
Exchanges & CC
Prep Time 20 min - Total Time 2 hr 20 min
Servings 12

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

Ingredients:
Cake:
1 box Betty Crocker™ SuperMoist™ 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

Peach Glaze:
2 oz cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste

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

• 2. 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.

• 3. 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.

• 4. 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.

One serving equals: Calories 310 Calories from Fat 90), Total Fat 10g (Saturated Fat 6g,Trans Fat 0g), Cholesterol 70mg; Sodium 360mg; Total Carbohydrate 48g; (Dietary Fiber 0g, Sugars 16g); Protein 5g ++++ Exchanges: 1/2 Starch; 2-1/2 Other Carbohydrate; 1/2 Low-Fat Milk; 1-1/2 Fat; ++++ Carbohydrate Choices: 3