One-Bowl Peaches and Vanilla Bean Bundt Cake

By SewingDragonfly

From Betty Crocker

The recipe calls the frosting "Peach Glaze" but there is no peach in it

Ingredients

• 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

Details

Servings 12

Preparation

Step 1

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.