Peachy Bundt Cake

I've tried other fillings with this and they were...okay, but it tastes best with the peach. Because peaches are a summer fruit, this may seem like it wouldn't fit in on a Thanksgiving dessert table. Don't worry, it does! Some around here would venture to say it just wouldn't be the holidays without it. Very simple recipe. Just make sure to let it cool in the pan at least 10 minutes before removing to a wire rack, otherwise it might fall apart on you.


Peachy Bundt Cake

1 box white cake mix, regular size
1/2 cup water
1/2 cup vegetable oil
3 eggs
3/4 cup sour cream
1 box (4 serving) instant vanilla pudding
1 large can peach pie filling
1-1/2 cups confectioners sugar
1/4 cup butter, melted


Grease and flour a bundt cake pan. Preheat oven to 350 degrees.

In a bowl, using a mixer, combine cake mix, water, oil, eggs, sour cream and vanilla pudding. Blend well. Pour 1/2 of batter into prepared bundt pan. Spoon pie filling evenly over batter in pan. Pour remaining cake batter over peaches.

Bake in preheated oven for 1 hour or until a toothpick comes out clean when tested. Place on wire rack and leave in pan for 10 minutes. Remove cake to serving platter and allow to cool.

While cake cools, in a small bowl, combine confectioners sugar, melted butter and enough milk to form a glaze. Pour over top of cake and allow to drizzle down sides of cake. Makes 12 servings.