Peach Bundt Cake

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4.72 from 35 votes
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A homemade peach bundt cake recipe made with fresh peaches and topped with a sweet cream cheese icing. Tastes like a classic pound cake with the addition of sweet peaches and sweet and tangy cream cheese frosting.

For more peach recipes try our peach blueberry galette, peach sangria, and peach lemonade.

Golden bundt cake topped with drizzle of icing. Cake is on white cake stand and fresh peaches are in background.

Whether you enjoy this sweet peach cake for dessert or for breakfast alongside your morning coffee, you are going to love this peach pound cake.

Ingredients

Here is an overview of what you will need to make your peach bundt cake with cream cheese icing.

Peach Bundt Cake Ingredients layed our on white countertop: bowl of granulated sugar, bowl of all-purpose flour, bowl of vanilla extract, bowl of peach chunks, 4 sticks of unsalted butter, 8 large white eggs

Peach bundt cake ingredients:

  • 4 sticks salted butter, room temperature
  • 2 ¼ cups granulated sugar
  • 8 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 ¼ cups all-purpose flour, sifted
  • 2 cups fresh peaches, pitted, and chopped (about 2 large or 3 medium peaches)
Cream Cheese Icing Ingredients on white countertop: bowl of vanilla extract, half stick of salted butter, cream cheese on plate, bowl of powdered sugar

And for the cream cheese icing:

  • 4 ounces cream cheese, room temperature
  • 4 Tablespoon salted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted

Instructions

Preheat the oven to 350° F. Grease a 10-inch bundt pan with non-stick cooking spray.

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium-speed until light and fluffy, about 5 minutes. Use a spatula to scraping down the sides of the bowl as necessary.

Add the vanilla and sugar, beating together on medium speed until the sugar is fully incorporated, about 1 minute.

Glass mixing bowl with

Beat in the eggs, one at a time. Be sure each egg is fully incorporated before adding the next. Use a spatula to scraping down the sides of the bowl as necessary.

With the mixer set to the lowest speed, gradually add the flour to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix!

Gently fold in the peaches.

Glass mixing bowl with thick peach bundt cake batter in it, sticking to a wooden spoon

Transfer the batter to the bundt pan.

Bundt cake pan filled with batter with chunks of fresh peaches in it

Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. 

Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely. 

While the cake cools, prepare your icing:

Beat the cream cheese, butter, and vanilla together on medium speed until smooth and creamy (about 2 minutes).  On low speed, add the powdered sugar slowly. Continue mixing and adding powdered sugar, scraping down the sides of the bowl as necessary.

Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy– about 2 minutes.

Metal mixing bowl with freshly made cream cheese icing

Drizzle or spread the icing over the cooled bundt cake and enjoy!

Golden brown bundt cake filled with chunks of fresh peaches and topped with drizzle of icing. A slice is being removed with cake server.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Tips for the Best Peach Pound Cake

  • Make sure you bring all your ingredients to room temperature before beginning.
  • Don’t skip sifting your flour.
  • Use a stand mixer rather than a hand mixer, if at all possible.
  • Cream the butter until fluffy before adding the sugar. Then cream them some more.
  • Make sure each egg in mixed in before adding the next.
  • Add the floud gradually, mixing on low until just incorporated. Do not overmix!

Cream Cheese Frosting Notes and Tips

  • We went light on the icing and just added a small drizzle, but feel free to add a thicker drizzle or spoon/spread the icing over the cake for extra sweetness.
  • If the icing is too thick you can add mix in a bit of milk, a teaspoonful at a time, until the icing reaches the desired consistency. If you want to cover the top of the cake with icing it helps to thin it out a bit before pouring it on.
  • This homemade peach cake is also wonderful with a dusting of powdered sugar on top in lieu of icing.

Recipe FAQ

Can I use frozen peaches instead of fresh peaches?

Yes! You can use frozen peaches. Add them to the batter frozen, just be sure to chop them up into bite-sized pieces before adding to the batter. If they have thawed a bit blot any excess moisture on them with a paper towel.

Can I use canned peaches?

Yes, but be sure that you drain them well and blot them off with a paper towel so that they don’t add extra moisture to the cake.

Do you cool a bundt cake upside down?

Do not flip your bundt cake over right after it comes out of the oven. Allow the bundt to cool down for about 10 minutes before turning it over onto a wire rack and lifting up the pan.

How do you get a stuck bundt cake out of the pan?

If your bundt cake sticks to the pan after turning it over onto a wire rack don’t worry. Try banging the bottom and edges of the pan a couple of times and give it a few gentle shakes to help release it. If that doesn’t work leave the pan upside on the wire rack to allow it to cool some more and try again in 10 minutes.

More bundt cake recipes

Recipe
Golden bundt cake topped with drizzle of icing. Cake is on white cake stand and fresh peaches are in background.
Recipe
4.72 from 35 votes

Peach Bundt Cake

Author: Jaclyn
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
A delicious homemade bundt cake made with fresh peaches and topped with cream cheese icing.

Ingredients
 

For the Peach Bundt Cake :

  • 4 sticks salted butter room temperature
  • 2 ¼ cups granulated sugar
  • 8 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 ¼ cups all-purpose flour sifted
  • 2 cups fresh peaches chopped and pitted (about 2 large or 3 medium peaches)

For the Cream Cheese Icing:

  • 4 ounces cream cheese room temperature
  • 4 Tablespoons salted butter room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar sifted
  • milk or heavy cream optional

Instructions

  • Peach Bundt Cake
  • Preheat the oven to 350° F. Grease a
    10-inch bundt pan withwith non-stick cooking spray and set aside.
  • Using a stand mixer fitted with the paddle attachment, beat the butter on medium-speed until light and fluffy, about 5 minutes. Use a spatula to scraping down the sides of the bowl as necessary.
  • Add the vanilla and sugar, beating together on medium speed until the sugar is fully incorporated, about 1 minute.
  • Beat in the eggs, one at a time. Be sure each egg is fully incorporated before adding the next. Use a spatula to scraping down the sides of the bowl as necessary.
  • With the mixer set to the lowest speed, gradually add the flour to the batter. Stop mixing as soon as the flour is fully incorporated. Do not overmix!
  • Gently fold in the peaches.
  • Transfer the batter to the bundt pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. 
  • Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then, run a knife around the edge and turn it out onto a wire rack to cool completely. 

Cream Cheese Icing:

  • Using a stand or hand mixer, beat the cream cheese, butter, and vanilla together on medium speed until smooth and creamy– about 2 minutes. 
  • On low speed, add the powdered sugar a little at a time, scraping down the sides of the bowl as necessary. Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy– about 2 minutes. 
  • Drizzle or spread icing over the cooled peach bundt cake and enjoy.
  • NOTE: If the icing is too thick you can add mix in a bit of milk, a teaspoonful at a time, until the icing reaches the desired consistency. If you want to cover the top of the cake with icing it helps to thin it out a bit before pouring it on.

Notes

You can peel the peaches as well if desired, although it is not necessary.
We went light on the icing and just added a small drizzle, but feel free to add a thicker drizzle or spoon the icing over the top of the cake for extra sweetness.
The cream cheese icing recipe will yield enough to cover the entire cake. If you want to just add a small drizzle as well did you can half the recipe
Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1g | Calories: 857kcal
Golden bundt cake topped with drizzle of icing. Cake is on white cake stand and fresh peaches are in background.

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4.72 from 35 votes (33 ratings without comment)

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19 Comments

  1. Thanks a lot for this peach bundt cake recipe! Really easy to make and taste really awesome!

    1. I have not tested the recipe with almond flour or monkfruit sweetener myself so I can’t say for sure. If you do decide to give it a try please let me know how it comes out.

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