beautiful & moist peach bundt cake - a perfect summer cake
It's Summertime, and here in the South the sun is shining bright. Don't we all love the Taste of Summer? Delicious fruits, crop tomatoes, fresh ears of corn, etc. This particular cake you can have all year round. It using Peach Pie Filling. If you have some good ripe peaches, you can use them. However, this cake is so moist with the pie filling. It still gives you that rich Taste of Summer feeling.
Honestly, I usually make peach pies, or hand pies. However, tonight I was wanting a moist cake. I checked out the Pantry and found a can of peach pie filling, and I had a Duncan Heinz white cake mix. It is perfectly fine using a cake mix for the base of your cake. In fact, they tend to come out of the decorative Bundt pans much easier. Make the cake your own by adding extra ingredients, fillings, etc. Adding sour cream to your cake mix will give it a thicker and rich homemade taste without dragging out all the flours, etc.
At our office, we love to #eatcakeforbreakfast. Who doesn't love a sweet treat with your coffee. I love cake! This peach Bundt cake did not disappoint!
Ingredients:
1 Duncan Heinz Super moist White Cake Mix
1/2 cup Sour Cream
1/2 Teaspoon of Organic Cinnamon
3 Large cage free eggs
1/2 cup of canola oil
1 cup of Milk - 2% is fine.
1 can Peach pie filling
1 Tablespoon of Aged Bourbon Maple Syrup -- (This is outstanding)
1/2 cup chopped pecans
Directions:
Preheat oven to 350 Degrees.
TIP ---- Don't spray your Bundt pan until right before you pour your batter in. Generously spray decorative Bundt pan and pour batter in. Don't flour pan.
In Mixer:
Add White Cake Mix to mixing bowl
Add in oil
Add in milk (room temperature)
Begin to mix on low/medium
Add in Sour Cream, Cinnamon & Maple Syrup
Fold in Eggs while mixing one at a time.
Add in Peach Pie Filling and mix until combined well.
Pour batter into sprayed Bundt Pan evenly. Add in the 1/2 cup of pecans on top of batter around cake pan for garnish. Bake at 350 Degrees for approximately 35 minutes. Make sure and toothpick test. Oven temps vary. Be sure and check! Don't overbake.
Remove from oven. Let cool for about 5 minutes and gently use a small spatula to help guide the cake out. Gently glide spatula around cake.
Dump cake on top of cake plate and cover tightly. Frost as desired after cake completely cools.
Honestly, I usually make peach pies, or hand pies. However, tonight I was wanting a moist cake. I checked out the Pantry and found a can of peach pie filling, and I had a Duncan Heinz white cake mix. It is perfectly fine using a cake mix for the base of your cake. In fact, they tend to come out of the decorative Bundt pans much easier. Make the cake your own by adding extra ingredients, fillings, etc. Adding sour cream to your cake mix will give it a thicker and rich homemade taste without dragging out all the flours, etc.
At our office, we love to #eatcakeforbreakfast. Who doesn't love a sweet treat with your coffee. I love cake! This peach Bundt cake did not disappoint!
Ingredients:
1 Duncan Heinz Super moist White Cake Mix
1/2 cup Sour Cream
1/2 Teaspoon of Organic Cinnamon
3 Large cage free eggs
1/2 cup of canola oil
1 cup of Milk - 2% is fine.
1 can Peach pie filling
1 Tablespoon of Aged Bourbon Maple Syrup -- (This is outstanding)
1/2 cup chopped pecans
Directions:
Preheat oven to 350 Degrees.
TIP ---- Don't spray your Bundt pan until right before you pour your batter in. Generously spray decorative Bundt pan and pour batter in. Don't flour pan.
In Mixer:
Add White Cake Mix to mixing bowl
Add in oil
Add in milk (room temperature)
Begin to mix on low/medium
Add in Sour Cream, Cinnamon & Maple Syrup
Fold in Eggs while mixing one at a time.
Add in Peach Pie Filling and mix until combined well.
Pour batter into sprayed Bundt Pan evenly. Add in the 1/2 cup of pecans on top of batter around cake pan for garnish. Bake at 350 Degrees for approximately 35 minutes. Make sure and toothpick test. Oven temps vary. Be sure and check! Don't overbake.
Remove from oven. Let cool for about 5 minutes and gently use a small spatula to help guide the cake out. Gently glide spatula around cake.
Dump cake on top of cake plate and cover tightly. Frost as desired after cake completely cools.
