Peach Bundt Cake
by Sommer Collier — last updated on May 29, 2026 
Every bite of my Peach Bundt Cake tastes like summer. I fold juicy, fresh peaches into a moist, airy cake batter, then drizzle it with a sweet cream glaze that drips into every nook and cranny. It’s one of my favorite warm-weather desserts because it’s easy to make and packed with perky peachy flavor.
Peaches and cream. Now that’s an iconic combination of flavors, and this peach cake, made in a bundt pan, is pretty much a baked version of that. I love how every bite is filled with a soft, buttery crumble and juicy peaches that are all drenched in a sweet cream glaze. The key, of course, is the peaches. I’m talking really good peaches that are in season, and summertime is when they’re in their best form… ripe and juicy. But I want to be honest. When fresh peaches are bad, they can totally ruin the flavors of this cake, and so I don’t even bother. The bland flavor and mealy texture are a huge disappointment. On such occasions, I throw in the towel and bake this cake with frozen peaches, because they are picked and frozen in the peak season. (I promise, no one will know!)
My favorite reason to bake this cake is that it’s nostalgic. It reminds me of summer, being laid back and enjoying the warm weather. Plus, it’s got that similar bakery-style feeling of my strawberry bundt cake recipe that pairs perfectly with a cup of coffee or a cold glass of milk.
Patti – ⭐⭐⭐⭐⭐ Ahhhhmazing! I used frozen peaches because really good peaches are few and far between here. It really doesn’t need the icing.
Table of Contents
Sommer’s Recipe Highlights
Perfect Summer Dessert – This peach cake is my favorite baked summer treat. It’s fruity, light, and sweet enough without being too heavy or overly indulgent. Plus, in my book, summer is synonymous with juicy, ripe peaches, and there’s no better way to use them than in this cake!
Easy and Impressive – Even though this cake looks bakery-worthy, which it is, it’s surprisingly simple to make, like my pineapple upside down cake. Even for novice bakers, this cake is totally do-able. Just make sure to have an electric mixer on hand because it saves a lot of time. The result is a gorgeous cake that will impress all your guests.
Insanely Moist – This cake is incredibly moist and tender, and the peaches are baked right into the batter, which definitely makes the texture even softer. Paired with a cold, refreshing beverage, this dessert is the perfect sweet pick-me-up! It’s not a fussy cake, but a relaxed, homey cake to slice and serve on sultry summer evenings.
Key Ingredients and Tips
- Peaches – This is the star ingredient of this cake! I cannot emphasize enough how important it is to use juicy, ripe peaches that are in season. They give the perfect amount of sweetness and fruity flavor that make this cake standout. But if you don’t have those on hand, frozen peaches (thawed) work great, too!
- Unsalted butter – For the cake batter, I always use softened unsalted butter. It creates a rich, buttery flavor in every bite and keeps the cake soft and moist.
- Sugar – For the cake, I use a traditional white granulated sugar, and for the creamy drizzle, I like to use powdered sugar.
- Eggs – Eggs are crucial when making any cake because they help it maintain its structure and add a rich, decadent note.
- All-purpose flour – To make the base of this cake, I use a sifted all-purpose flour. It’s my go-to when baking any bundt cake.
- Sour cream – This is my secret ingredient for making this cake. I use a regular sour cream because it makes the cake really moist, and it adds a subtle tang that balances out all the sweetness from the peaches and sugar.
- Heavy cream – To make the drizzle, I use a thick heavy cream. It’s what gives the glaze that signature creaminess, and helps it hold its shape in white ribbons down the side of each piece.
- Orange juice – Just a splash of fresh orange juice adds a delicious tanginess to the creamy, sweet drizzle.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – The first thing I always do is preheat the oven to 375 degrees Fahrenheit, so that it’s perfectly hot and toasty for my cake. Then, I grease a bundt pan with some olive oil or softened, unsalted butter. Pro Tip: It’s a good idea to move the oven racks right when you set the temperature. You need to make sure you have room for a bundt pan in the middle of the oven, plus space for the cake to rise!
Sift – I grab a large mixing bowl, and carefully sift in the flour, baking soda, and a pinch of salt for flavor.
Mix – In another bowl, I mix the butter and granulated sugar with an electric mixer, until it’s perfectly fluffy and soft. This usually takes a full 3-5 minutes, but it makes a big difference in the texture of the cake. Then, I beat in the eggs one at a time, followed by the sour cream, and dash of vanilla extract.
Combine wet and soft – Now, I pour the flour mixture into the bowl with all the wet ingredients, and I beat the batter once more to make sure it’s all combined.
Add in the peaches – I grab my peaches, remove the skins, and cut them up into cubes. (Don’t forget to throw out the pits!) Then, I toss them in some flour and scoop about a third of the batter into the bundt pan. I sprinkle some of the peaches on top, then I add some more batter, and then some more peaches.
Bake – I pop the bundt cake into the oven and bake it for about an hour, to an hour and twenty minutes.
Cool and decorate – Once the cake is baked, I let it cool down to room temperature. Then, I grab a small mixing bowl and whisk the heavy cream, orange juice, and powdered sugar until it’s thick and creamy. Now, my favorite and final step. I generously pour the glaze over the cake, and then it’s time to enjoy!
Recipe Variations
- Other fruit – Use other stone fruit like nectarines, plums, and apricots instead of peaches, or in addition to them, for a delicious fruity twist.
- White chocolate – I love to sprinkle in some mini white chocolate chips or chunks for a gooey, chocolatey finish.
- Shredded coconut – Mix a handful of shredded coconut into the cake batter for a tropical version of this cake.
- Nuts – I love to add some crushed pecans or walnuts over the glaze for some added texture and nuttiness.
Serving Suggestions
This moist peach bundt cake is delicious and indulgent enough on its own. I love to slice myself a thick piece and enjoy it with an iced latte. However, there are so many incredible ways to dress this cake up, especially if you’re serving it to guests. Here are a few of my favorite ways to serve it:
- Pair it with a scoop of vanilla ice cream or some fresh whipped cream.
- Top it with some more fresh peaches or a drizzle of peach jam.
- Serve it restaurant-style with a sprig of fresh mint and some powdered sugar.
Storing
You can store leftover peach cake, wrapped in plastic wrap, at room temperature for up to a week, and in the refrigerator for up to 2 weeks. This is also a great dessert to freeze. Wrap it well in plastic, then in foil, and freeze for up to 3 months. Thaw it at room temperature for several hours, then cut and serve!
Frequently Asked Questions
Most likely, you overbaked it or mismeasured the flour. When measuring flour for baked goods, A) stir it in the bag to fluff the flour up, B) spoon the fluffed flour into measuring cups, then C) level each cup. If you measured properly and baked it for the appropriate time, there’s a chance your oven runs too hot. You can find a video to calibrate your oven on YouTube, just look it up by the make/model.
There are 2 things you can do to protect the bundt cake’s moisture level. First, cover it with plastic wrap. Second, store it at room temperature inside a cake dome.
This step really helps the peaches from all sinking to the bottom of the pan, because the flour basically grips itself to the batter.
Totally. In fact, I think this cake tastes even better once it’s had a couple hours to settle.
Looking for More Summertime Cakes? Try These:
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Peach Bundt Cake
Video
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1 pound diced peaches fresh or frozen, with or without skins
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon orange juice or pineapple juice
Instructions
- Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)
- In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.
- Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.
- Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
- Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.
I’ve made this cake several times now to rave reviews. I’ve only used fresh ripe GA peaches but this next round will be my frozen ones. (Gotta make room for this year’s peaches!). Can’t say enough about the tastiness of this cake! Thanks for a delicious cake!
Turned out great. Used frozen thawed peaches. My husband and daughter loved it with whipping cream. Would make again.
Made this cake with a brown sugar glaze/Carmel and it was delicious! My husband’s all time favorite dessert now, and he’s very particular about sweets. It’s a dense yet light bundt cake and absolutely delicious. I did use canned peaches (using my coronavirus stockpile) and it was amazing. I’m going to try with coconut oil instead of butter as I’m now out of butter and my husband is craving more cake. Will update with result.
I made this recipe to the T. I had to use frozen peaches. The batter was absolutely delicious. The cake was heavy and almost tasteless. I was embarrassed that my husband brought it to his mother at the nursing home for her birthday. It looked beautiful but, again, almost tasteless. Must have been the frozen peaches. It also could have used some cinnamon. So, use FRESH, tasty peaches. I won’t be making this again. Wish it turned out better.
Am looking to make a birthday cake for my son but would like to make a layer cake. Can this be converted to 2 8″ pans?
Hi Katherine,
This might be a little too dense for a layer cake. I suggest using our Strawberry Layer Cake recipe and swapping the berries for peaches. :)
https://www.aspicyperspective.com/fresh-strawberry-cake-from-scratch/
My family loved this cake! I used fresh, sweet peaches and added some chopped pecans in the bottom of the pan. It added a nice crunch to the top of the cake. Absolutely delicious!
I made this cake and even after mistakenly not turning oven down it came out perfect. I didn’t even make the frosting glaze it was that good. I just added a little nutmeg cinnamon and allspice and it was awesome. Thank you for this recipe.
Made today and hubby said one of his favorite! Moist! Added a few chopped pecans to the top. Husband said he would like to have them added to the layers. PS. Be sure to grease pans well. I use Bakers Joy Spray
I just made this cake. It is really good, very moist. I had to bake it for 80 minutes, but it came out beautifully. My only issue was that the batter boiled over in the oven. I weighed the peaches and my pan was the right size but the batter level did come up pretty high. Oh well, next time I will put a little batter in a mini-bundt. I think I could cut back on the sugar as well. That would depend on the flavor of the peaches though. I heated up the extra peaches I had with a little butter, brown sugar, and cinnamon, and used that as a topping. Quite delicious.
I have made this cake so many times because everyone who tries it requests that I make it for them again! I use frozen sliced peaches that I dice whilst still frozen and then store in a bowl in my refrigerator until I’m ready to layer them, still frozen, into the Bundt pan with the cake batter. That’s possibly why it takes 95-100 minutes for it to bake in my oven, but it’s well worth the wait. Of all the cakes I bake, from simple muffins through to elaborately decorated birthday cakes, this is by far the most popular, which may be why I’ve been asked to take to a Thanksgiving dinner tomorrow!
This looks so good, perfectly soft and flavourful. We are quite a way off peach season here but I will be making this when it finally comes around
Made this over the weekend. Delicious! Here are some of my notes:
* used 1lb bag of frozen peaches. Was thinking that 1lb fresh was actually less peach than frozen as you’d have to subtract the pits, etc, leaving less peach. This may have affected my cooking time
* used a slightly smaller bundt pan (http://www.surlatable.com/product/PRO-1270636/Nordic+Ware+Jubilee+Bundt+Pan). I think this pan is 8 cups vs. traditional bundt at 10 cups. This may have affected my cooking time
* Cooking Time: at the 60-80 minute mark, my cake was still far from done. The edges were only lightly browned and the middle was still quite jiggly. I kept checking at 5-10 minute increments. I lost track but believe I cooked it for about 110 minutes! It still came out delicious. It wasn’t overcooked on the outside like you might think it would and the inside was still moist and yummy.
* I LOVE cream cheese frosting, so I made a simple cream cheese frosting and added a touch more milk to make it sag better over the cake. Squirted it onto the cake with a pastry-tip in a plastic bag for ease of application.
I took the cake to a BBQ I was invited to that night and everyone LOVED it. Also got a couple of requests for the recipe, so in my book that makes it a winner.
Like I said, don’t be too concerned if you have to cook it a lot longer- just keep checking on it. This is a great recipe. The flavor is very subtle and delicate. We ate the small amount leftover for breakfast the next day. Mmmm-mmmmm…..