Best One Bowl Bundt Cake Recipes

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ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE



One-Bowl Apple-Spice Bundt Cake with Butterscotch Glaze image

Chopped apples give texture and flavor to this easy one-bowl cake. The simple butterscotch glaze topping takes the flavor over the top!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
1 cup milk
3 oz cream cheese, softened
3 eggs
1 large Granny Smith apple, peeled, cored and chopped (2 cups)
2 tablespoons butter, softened
1 cup powdered sugar
3 tablespoons butterscotch topping
2 tablespoons milk
Dried apple slices, if desired

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
  • Bake 40 to 45 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.
  • In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 16 g, TransFat 0 g

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE



One-Bowl Caramelized Banana Bread Bundt Cake with Salted Caramel Glaze image

You've seen an ordinary bundt cake. You've tasted it too, and although there's nothing wrong with the classic cake, it can go a whole lot further in delicious flavor. Our banana bread bundt cake is the new incredible on the block. Adding a salted caramel glaze on top takes this banana bundt cake to all-new levels of delicious. You won't believe it only takes 20 minutes of prep to make a dessert that goes down like heaven.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h20m

Yield 12

Number Of Ingredients 10

2 tablespoons butter, melted
2 tablespoons packed brown sugar
2 sliced ripe medium bananas
1 box Betty Crocker™ Super Moist™ spice cake mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs
1 cup chopped walnuts, toasted
1/3 cup caramel topping
Kosher salt

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
  • Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
  • Bake 40 to 45 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.
  • Drizzle cake with caramel topping. Sprinkle with kosher salt.

Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 10 g, TransFat 0 g

KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE



Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake image

This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my recipe#78579 for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my recipe#315210

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

2/3 cup cocoa, sifted
2 1/4 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons instant coffee granules
1 1/2 cups unsweetened orange juice (or use 3/4 cup each juice and water or 1-1/2 cups water)
3 eggs
2 teaspoons vanilla
1 1/4 cups canola oil or 1 1/4 cups vegetable oil

Steps:

  • Set oven to 350 degrees F.
  • Set rack to second-lowest position.
  • Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
  • In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
  • Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
  • Cool in pan for about 15-20 minutes before removing.
  • Frost or glaze if desired when completely cooled.
  • STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.

ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE



One-Bowl Strawberry-Covered Chocolate Bundt Cake image

This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup sour cream
3/4 cup vegetable oil
1/3 cup water
3 eggs
1 cup chopped bittersweet chocolate
2 tablespoons butter, softened
2 tablespoons strawberry preserves
1 1/3 cups powdered sugar
2 tablespoons buttermilk
Fresh strawberries, if desired

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
  • Bake 45 to 55 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.
  • In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

Nutrition Facts : Calories 500, Carbohydrate 56 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 21 g, TransFat 0 g

ONE-BOWL PEACHES AND VANILLA BEAN BUNDT CAKE



One-Bowl Peaches and Vanilla Bean Bundt Cake image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ 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
2 oz cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste

Steps:

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

Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 16 g, TransFat 0 g

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE



One-Bowl Caramelized Banana Bread Bundt Cake with Salted Caramel Glaze image

Caramelizing the bananas in the microwave is a quick way to get plenty of great flavor without the fuss!

Provided by @MakeItYours

Number Of Ingredients 12

Cake
2 tablespoons butter, melted
2 tablespoons packed brown sugar
2 sliced ripe medium bananas
1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs
1 cup chopped walnuts, toasted
Salted Caramel Glaze
1/3 cup caramel topping
Kosher salt

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
  • Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
  • Bake 40 to 45 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.
  • Drizzle cake with caramel topping. Sprinkle with kosher salt.

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE



One-Bowl Apple-Spice Bundt Cake with Butterscotch Glaze image

Chopped apples give texture and flavor to this easy one-bowl cake. The simple butterscotch glaze topping takes the flavor over the top!

Provided by @MakeItYours

Number Of Ingredients 10

1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup milk
3 oz cream cheese, softened
3 eggs
1 large Granny Smith apple, peeled, cored and chopped (2 cups)
2 tablespoons butter, softened
1 cup powdered sugar
3 tablespoons butterscotch topping
2 tablespoons milk
Dried apple slices, if desired

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
  • Bake 40 to 45 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.
  • In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

ONE-BOWL ORANGE GRAHAM BUNDT CAKE WITH BROWN SUGAR GLAZE



One-Bowl Orange Graham Bundt Cake With Brown Sugar Glaze image

Make and share this One-Bowl Orange Graham Bundt Cake With Brown Sugar Glaze recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup flour
1 1/2 cups brown sugar
1 cup graham cracker crumbs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons grated orange zest
1 teaspoon cinnamon
1 cup butter, softened
1 cup fresh orange juice
2 teaspoons vanilla (or use orange extract)
3 large eggs
1 1/4 cups chopped walnuts
1 cup confectioners' sugar
1 tablespoon water
1/2 cup brown sugar, packed
2 teaspoons vanilla

Steps:

  • Set oven to 350 (set oven rack to second-lowest position).
  • Grease and flour a 10-inch bundt pan.
  • In a large bowl mix together all cake ingredients excetp the nuts until well blended and smooth (about 3 minutes).
  • Mix in walnuts.
  • Transfer to prepared bundt pan.
  • Bake for about 40-50 minutes or until cake tests done.
  • Invert onto a plate.
  • Let cake stand for 30 minutes before glazing.
  • For the glaze; in a bowl mix together all glaze ingredients until smooth adding in more water if needed to make a thick consistancy for glazing.
  • Drizzle over cake.

Nutrition Facts : Calories 493.4, Fat 25.4, SaturatedFat 11, Cholesterol 93.5, Sodium 520.6, Carbohydrate 63.6, Fiber 1.6, Sugar 49.6, Protein 5.3

ONE-BOWL ORANGE GRAHAM BUNDT CAKE WITH BROWN SUGAR GLAZE



One-Bowl Orange Graham Bundt Cake With Brown Sugar Glaze image

This is an easy one-bowl cake! For greasing pan see Pan Release, Professional Pan Coating (Better Than Pam Spray!).

Provided by @MakeItYours

Number Of Ingredients 17

1 cup flour
1 1/2 cups brown sugar
1 cup graham cracker crumbs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons grated orange zest
1 teaspoon cinnamon
1 cup butter, softened
1 cup fresh orange juice
2 teaspoons vanilla (or use orange extract)
3 large eggs
1 1/4 cups chopped walnuts
1 cup confectioners' sugar
1 tablespoon water
1/2 cup brown sugar, packed
2 teaspoons vanilla

Steps:

  • Set oven to 350 (set oven rack to second-lowest position).
  • Grease and flour a 10-inch bundt pan.
  • In a large bowl mix together all cake ingredients excetp the nuts until well blended and smooth (about 3 minutes).
  • Mix in walnuts.
  • Transfer to prepared bundt pan.
  • Bake for about 40-50 minutes or until cake tests done.
  • Invert onto a plate.
  • Let cake stand for 30 minutes before glazing.
  • For the glaze; in a bowl mix together all glaze ingredients until smooth adding in more water if needed to make a thick consistancy for glazing.
  • Drizzle over cake.

ONE-BOWL STRAWBERRY-COVERED CHOCOLATE BUNDT CAKE



One-Bowl Strawberry-Covered Chocolate Bundt Cake image

This cake is for the true chocolate lovers! Packed with bittersweet chocolate, pudding mix and sour cream, it delivers lots of flavor without a lot of work.

Provided by @MakeItYours

Number Of Ingredients 15

Cake
1 box Betty Crocker™ SuperMoist™ devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup sour cream
3/4 cup vegetable oil
1/3 cup water
3 eggs
1 cup chopped bittersweet chocolate
Strawberry-Buttermilk Frosting
2 tablespoons butter, softened
2 tablespoons strawberry preserves
1 1/3 cups powdered sugar
2 tablespoons buttermilk
Garnish
Fresh strawberries, if desired

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large bowl, beat all Cake ingredients except bittersweet chocolate with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in bittersweet chocolate until well combined. Pour into pan.
  • Bake 45 to 55 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.
  • In medium bowl, beat butter and strawberry preserves with electric mixer on medium speed until smooth. Add powdered sugar, and beat until smooth. Beat in buttermilk. Pour over cake. Garnish with strawberries.

KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE



Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake image

This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my Pan Release, Professional Pan Coating (Better Than Pam Spray!) for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my Chocolate Glaze for Cakes (That Hardens)

Provided by @MakeItYours

Number Of Ingredients 11

2⁄3 cup cocoa, sifted
2 1⁄4 cups all-purpose flour
2 cups sugar
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
3⁄4 teaspoon salt
1 1⁄2 teaspoons instant coffee granules
1 1⁄2 cups unsweetened orange juice (or use 3/4 cup each juice and water or 1-1/2 cups water)
3 eggs
2 teaspoons vanilla
1 1⁄4 cups canola oil or 1 1⁄4 cups vegetable oil

Steps:

  • Set oven to 350 degrees F.
  • Set rack to second-lowest position.
  • Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
  • In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
  • Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
  • Cool in pan for about 15-20 minutes before removing.
  • Frost or glaze if desired when completely cooled.
  • STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.

ONE BOWL BUNDT VANILLA "SPONGE" CAKE



One Bowl Bundt Vanilla

I modified this recipe from the "Coconut Pound Cake" recipe supplied by Nordic Ware with their castle bundt pan. The cake is way too light to be called a pound cake any more and isn't quite a sponge cake--but it is super easy, not too sweet, and makes a great sand castle!

Provided by Dwynnie

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 cup butter, softened
4 eggs
1 cup half-and-half
2 -3 teaspoons vanilla extract
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 325 degrees F.
  • Grease and flour bundt pan.
  • In a large mixer bowl, cream butter and sugar until very light and fluffy.
  • Add eggs and mix until very light and lemon colored (about 5 or 6 minutes).
  • Add half and half and vanilla; mix well.
  • Add flour, baking powder, and salt; mix well.
  • Beat on medium speed for 2 minutes, scraping the bowl occasionally.
  • Spoon into prepared pan and bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
  • Cool 15 minutes before removing from pan to cooling rack.
  • Serve with berries and whipped cream, if desired.

Nutrition Facts : Calories 265.5, Fat 14.6, SaturatedFat 8.8, Cholesterol 82.6, Sodium 243.9, Carbohydrate 30, Fiber 0.5, Sugar 15.8, Protein 4

ONE BOWL BUNDT CAKE 1991



One Bowl Bundt Cake 1991 image

this is like a pound cake, only with chocolate cookie bits thru it. Rec'd this from my sister in 1991.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 10

1 cup butter, room temp
3 large eggs
2 teaspoons vanilla
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup coarsely crushed chocolate wafer cookie
1 tablespoon cinnamon
3 cups all-purpose flour
2 cups fresh sour cream

Steps:

  • Preheat oven 350 Degrees.
  • Beat butter and eggs until fluffy.
  • Add vanilla and sugar.
  • Again beat well.
  • Beat in sour cream.
  • Blend in well.
  • Sprinkle the soda, and powder, over, then add in the flour.
  • Mix well.
  • Fold in the crushed coarsely chocolate wafers Fold in the cinnamon.
  • Pour into a greased tube pan.
  • Bake 50 minutes, at 350 degrees.

ONE-BOWL PEACHES AND VANILLA BEAN BUNDT CAKE



One-Bowl Peaches and Vanilla Bean Bundt Cake image

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

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • 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.
  • 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.
  • 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-BOWL PEACHES AND VANILLA BEAN BUNDT CAKE



One-Bowl Peaches And Vanilla Bean Bundt Cake image

Obtained online. http://www.bettycrocker.com/recipes/one-bowl-peaches-and-vanilla-bean-bundt-cake/774cf984-6d48-42fc-b9e7-65ab157e24c7?nicam2=Email&nichn2=Core&niseg2=BCD&nicreatID2=BCD_07_31_2015&utm_source=Email_newsletter&utm_medium=email&utm_campaign=BCD_07_31_2015

Provided by Chrystal Cackler @journeyrock92

Categories     Cakes

Number Of Ingredients 14

FOR THE CAKE
1 box(es) betty crocker™ supermoist™ white cake mix
1 cup(s) milk
3 ounce(s) cream cheese, softened
1 1/2 teaspoon(s) s vanilla bean paste
1/4 cup(s) peach preserves
3 - eggs
1 cup(s) diced fresh peaches or diced frozen (thawed and drained) peaches
FOR THE PEACH GLAZE
2 ounce(s) cream cheese, softened
3 tablespoon(s) butter, softened
1 cup(s) powdered sugar
1 tablespoon(s) milk
1/2 teaspoon(s) vanilla bean paste

Steps:

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

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