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

Ingredients

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