One-Bowl Peaches and Vanilla Bean Bundt Cake

This peach bundt cake is bursting with flavour, thanks to fresh peaches and vanilla bean paste. ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ white cake mix

1 cup milk

3 oz (85 g) cream cheese, softened (from 8-oz/250 g package)

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 (56 g) cream cheese, softened (from 8-oz/250 g package)

3 tablespoons butter, softened

1 cup icing sugar

1 tablespoon milk

1/2 teaspoon vanilla bean paste

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1

Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
2

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.
3

Bake 45 to 50 minutes or until toothpick inserted in centre 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.
4

In medium bowl, beat 2 oz (56 g) cream cheese and the butter with electric mixer on medium speed until smooth. Beat in icing sugar, 1 tablespoon milk and 1/2 teaspoon vanilla bean paste until smooth. Spread mixture on top of cooled cake.

Vanilla bean paste is available at many grocery stores and superstores. If desired, substitute an equal amount of vanilla extract in place of the vanilla bean paste. Or, use half of a scraped-out vanilla bean.
This cake was photographed using a chiffon bundt pan. Deeper pans like the chiffon bundt pan may require an additional 2 to 7 minutes of bake time.