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Peach Custard Bundt Cake




Source of Recipe


Internet


List of Ingredients




1/4 cup butter
1/2 cup brown sugar
2 tbs. peach juice
1 (29-oz.) can peaches
1/4 cup chopped walnuts (optional)
1 pkg. yellow cake mix
1 (3 oz.) pkg. golden egg custard mix
1/2 cup cooking oil
3 eggs
1 cup peach puree
1/2 tsp. nutmeg

Recipe



Grease 12-cup Bundt Pan.
Melt butter with brown sugar.
Add 2 tbsp. peach juice.
Pour into Bundt Pan.
If using halves of peaches, cut in half and place a portion of peach in each large section of Bundt Pan. Sprinkle with nuts, if desired.
If using peach slices, place 2 slices in each wide section of Bundt Pan and one slice in each narrow sections.
Blend remaining peaches and juice in blender.
Measure one cup of puree for cake batter.
Combine cake mix, custard mix, cooking oil, eggs, puree and nutmeg and beat 2-3 minutes.
Pour on top of prepared peaches and bake at 350º for 45-50 minutes; or until cake tests done.
Cool in pan 2 minutes; turn out on serving plate.
Serve warm.
May be served with vanilla ice cream or whipped cream.