Ingredients for Peach Almond Bundt Cake
- Yellow Cake Mix
- 3 large eggs
- 1/2 cup vegetable oil
- Peach Pie Filling
- 1 teaspoon almond extract
- Powdered Sugar
- Half And Half Cream
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How to Make Peach Almond Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1 teaspoon almond extract. Mix until smooth.
- The batter will be thick. Gently fold in 1 (21 oz) can of peach pie filling, halving the peach slices if necessary, taking care not to overmix.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare your glaze (recipe suggestions below).
- Once the cake is completely cool, drizzle with glaze and garnish with fresh peach slices (optional).
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
207g
Fat
22g
Carbs
27g
