ONE-BOWL PEACHES AND VANILLA BEAN BUNDT CAKE

One-Bowl Peaches And Vanilla Bean Bundt Cake image

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.