Bundt Cake/ cake/ recipe

Peach Bundt Cake

This Peach Bundt Cake is tender, sweet and so delicious.  The peaches add the perfect touch of flavour…you want a piece now, I know it.

Got peaches? There are so many peaches in the markets right now and they are sweet and juicy and SO delicious…I just can’t get enough!  Sometimes I like to buy them by the case and it can be a challenge to use them up before they get too ripe.  But I’m usually up for the challenge!  I like to make jam, crisps, pies, chutneys you name it!  So recently I had some peaches calling out to me (they really did) and said that they wanted to be baked into a cake.  So of course I had to say yes.  Cake? Yes please.  😉

So I made a Peach Bundt Cake using the base from my Apple Bundt Cake, and it turned out beautifully!  The cake is moist and sweet and delicious.  And the peaches add the perfect touch of flavour…you want a piece now, I know it.

Peach Bundt Cake {A Pretty Life}

This Peach Bundt Cake is a perfect cake for breakfast or coffee/tea with friends and family.  It’s so good.  No one will be able to eat just one piece.



Peach Bundt Cake

This Peach Bundt Cake is tender, sweet and so delicious.  The peaches add the perfect touch of flavour…you want a piece now, I know it.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 12 slices 1x


  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • 1 cup milk
  • 3 peaches (chopped)
  • 1 tsp cinnamon
  • 1/4 cup brown sugar


  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by rubbing the inside of the pan with butter then dust it lightly with flour. Set aside.
  3. With a mixer cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add the vanilla.
  6. In a separate bowl, combine the flour and baking powder.
  7. To the butter mix, add 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
  8. In another bowl, combine the peaches, cinnamon and brown sugar. Let sit for 5 minutes.
  9. Put clumps of the cake batter around the bottom of the pan, followed with the peach mixture, and repeat until finished.
  10. Bake for 45 minutes.
  11. Let cool for about 10 minutes in the pan, then turn the cake out onto a plate, and sprinkle with sugar.

 – – – –I hope you love it!

Peach Bundt Cake {A Pretty Life}

Looking for more peach deliciousness?

Have a delicious day!

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  • Reply
    August 22, 2014 at 7:42 AM

    Do I have peaches!?? Just picked over two bushel off of our tree! Thanks for sharing this–I’m in need of peach recipes!

  • Reply
    Michele @ Alwayzbakin
    August 23, 2014 at 5:37 AM

    I DO want a piece now! It sounds delicious!

  • Reply
    August 23, 2014 at 12:56 PM

    It looks so light and delicious, adding the confectionery sugar on top is a nice touch!

  • Reply
    Kerrie @ Family Food and Travel
    August 24, 2014 at 4:46 PM

    This look absolutely perfect! What a delicious bundt cake made with my favourite late summer ingredient. Can’t wait to try this – perfect for afternoon tea.

  • Reply
    kelly young
    August 27, 2014 at 10:04 PM

    so for the apple i do everything the same?

    • Reply
      August 27, 2014 at 10:10 PM

      Yes exactly! The apple one is so good too!

    • Reply
      kelly young
      August 27, 2014 at 11:49 PM

      thanks i will try this very soon sounds delish

  • Reply
    Lindsay @ Delighted Momma
    September 2, 2014 at 3:58 PM

    Beautiful looking and sounding dessert! Just getting caught up on your blog and you have so many fun things going on! Yeay!

  • Reply
    September 10, 2014 at 5:49 PM

    Yum! I just made peach pie and have been on a hunt for more yummy peach desserts. Looking forward to meeting you at BlogPodium!

  • Reply
    February 17, 2015 at 7:19 AM

    This looks delicious! Can I use canned peaches? Would I have to rinse the syrup off?…just wondering…

    • Reply
      February 23, 2015 at 8:44 AM

      Hi sorry for the late reply! I think you could absolutely use canned peaches, just without the juice of course. But I wouldn’t worry about rinsing off the syrup – I think it would be fine! Let me know how it goes!

  • Reply
    May 27, 2015 at 9:50 AM

    This looks delicious! Has anyone tried this recipe as muffins?

    • Reply
      May 27, 2015 at 1:57 PM

      I’ve never tried the recipe as muffins…but if you do, let me know how they turn out!

  • Reply
    Carlee @cookingwithcarlee
    July 22, 2015 at 8:20 PM

    Yum! I can’t wait for the fresh peaches to be ready around here! It should be any time now.

  • Reply
    Theresa @DearCreatives
    July 24, 2015 at 12:19 PM

    This sounds yummy. I can’t wait to try this recipe. Hope your having a great week.

  • Reply
    Gail Akeman
    July 24, 2015 at 12:22 PM

    Thank you for joining the Small victories Sunday Linkup. Please join again. Pinned to the group board.

  • Reply
    Sarena @ Teal Inspiration
    July 25, 2015 at 12:26 PM

    Oh my gosh, this looks so yummy! Found you on the #HomeMattersParty and just had to stop and comment because I want a piece of this right now! lol

  • Reply
    Katherines Corner
    July 25, 2015 at 2:10 PM

    Oh this is making me drool I would love a slice with a cup of tea. pinned ! Hugs

  • Reply
    July 25, 2015 at 2:34 PM

    Peaches are my favorite fruit, so this recipe is right up my alley! Great pics, too. 🙂

  • Reply
    Alayna @AlaynasCreations
    July 25, 2015 at 3:42 PM

    Looks fantastic! I love peaches and so does my daughter.
    Thanks for sharing with us at the #HomeMattersParty

  • Reply
    Mandee Thomas
    July 28, 2015 at 12:25 PM

    Mmmm…this looks SO yummy! I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂

  • Reply
    August 30, 2015 at 7:17 AM

    Hi Jo-Anna,
    I made your amazingly delicious bundt cake – which, by the way, takes almost no time to put together [you already know that!] – and took it to share with colleagues at the office. Everyone raved about it!
    It was so good, I snuck a second piece to take home to my husband [who also loved it.]
    I plan on making another one for a family picnic before, sadly, peaches are gone for the season.
    Thanks for sharing this great recipe! It’s one of my all time favourites.
    ~ Jan

    • Reply
      September 1, 2015 at 6:54 PM

      I am SO happy to hear that! Thank you for sharing…you made my day! 🙂

  • Reply
    July 29, 2016 at 6:27 AM


  • Reply
    July 30, 2016 at 10:01 AM

    Okay— that just looks too awesome! Now I have a specific goal at the next outdoor market I go to! Oh, and I have to get a bundt pan 🙂 . The ingredient list looks great. Yum. Thank you!!!

  • Reply
    Sunshine baker
    August 24, 2016 at 12:56 PM

    Just made this. It took 38 minutes in a fluted bundt pan. I reduced the white sugar to 3/4 cup. It could be reduced a tad more for our taste. The cake is good and it’s light. Next time I would add more peaches so you could have peaches in each bite. Thanks for sharing the recipe!

  • Reply
    carole carlson
    January 16, 2017 at 8:29 PM

    Can I use frozen peaches? Should they be defrosted

    • Reply
      January 18, 2017 at 1:30 PM

      Hi Carole! I think you could use frozen peaches just fine! I would just make sure to cut them up fairly small and add them frozen. Let me know how it turns out!

  • Reply
    June 24, 2017 at 4:52 AM

    To enhance the peach flavor, I substituted a little of the milk with peach schnapps…very good! Thank you for sharing the recipe.

  • Reply
    Faith Carol
    July 3, 2018 at 5:25 PM

    5 stars
    I have a new bundt pan and was looking for a recipe to use it. This is in the oven now and it smells amazing! I can’t wait to try it.

    I had quite juicy peaches so i used some of the left over juice mixture to make a glaze for the warm cake (were big in icing here). Thanks for sharing!

    • Reply
      Jo-Anna Rooney
      July 10, 2018 at 8:26 AM

      Hi Faith! I’m so happy you found a recipe for your new Bundt pan! This is a favourite of mine too…so yummy!

  • Reply
    August 12, 2018 at 11:02 AM

    The cake is in the oven, can’t wait to taste it! I hated throwing all that wonderful, tasty juice down the drain, I hope it wasn’t suppose to go in the cake?, the recipe didn’t say. Maybe I could have used some in place of the milk, decrease the white sugar a bit.

  • Reply
    August 17, 2018 at 10:04 PM

    Just flipped this out of the pan; it smells wonderful. I used cup-4-cup GF flour, added a pinch of salt, four large peaches (which I peeled), and added a little bit of nutmeg and cardamom, along with the cinnamon. Looking forward to sharing with extended family tomorrow!

  • Reply
    August 20, 2018 at 9:28 PM

    5 stars
    Best. Cake. Ever.

  • Reply
    Aisha A.
    August 22, 2018 at 10:00 PM

    5 stars
    We recently moved into a new home and inherited a peach tree. I came across your recipe while searching what to make and was so happy! This cake was easy to make and delicious!! I took it to a family event and the entire cake was gone!!

    I did make a small tweak and added peach yogurt and only used 3/4 cups milk. The cake was perfectly peachy, soft and moist. I love the addition of brown sugar and cinnamon to the peaches before baking, it really amped up the flavor.

    I will be saving this recipe and making it again. Thanks for sharing!

    • Reply
      Jo-Anna Rooney
      August 24, 2018 at 1:44 PM

      Hi Aisha! I’m so happy you enjoyed this recipe…it’s a perfect way to use up peaches!

  • Reply
    December 30, 2018 at 4:37 PM

    3 stars
    The cake was easy to make. I used can peaches and added some of the juice to the milk for added flavor. It was light and not too sweet. My only somewhat negative comment is it could be a little more moist.

  • Reply
    June 13, 2019 at 1:29 PM

    Could I use peach pie filling instead of peaches?

    • Reply
      Jo-Anna Rooney
      June 13, 2019 at 4:21 PM

      Hi Becca! I’m not really sure…I think it might be a bit too jammy to add to the cake…the peaches are more like chunks in the cake.

  • Reply
    August 26, 2020 at 6:59 PM

    5 stars
    This was delicious …. made exactly as per the recipe and it was super moist with just enough sweetness.

  • Reply
    March 10, 2021 at 12:25 PM

    i would like to know how many calories per serving pls

    • Reply
      Jo-Anna Rooney
      March 10, 2021 at 1:36 PM

      Hi! I have just added all of the nutrition information to the recipe so you can see that now. But just a quick answer is about 264 calories (considering this cake is sliced into 12 pieces).

  • Reply
    May 9, 2021 at 5:16 AM

    Hey, just decided to try this recipe. I wanted to ask that can we use granulated white and brown sugar in this recipe?

    • Reply
      Jo-Anna Rooney
      May 13, 2021 at 11:08 AM

      Hi! In most baking recipes, you can substitute brown sugar for white sugar in a 1 to 1 ratio. So if the recipe calls for 1 cup white sugar, you can use 1 cup brown sugar instead. The sweetness level will be exactly the same, but the brown sugar may change the texture of your cake. So to answer your question, I think it would be ok to use both sugars.

  • Reply
    July 28, 2021 at 7:34 PM

    How many cups of batter does this recipe make? I have a 10 cup bundt pan, and I’m not sure if it will fit. Thanks! :))))))

    • Reply
      Jo-Anna Rooney
      July 29, 2021 at 6:17 PM

      Hi Rebeka! I typically use a 10-12 cup size Bundt pan for my recipes so your pan is great!

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