Imagine sinking your fork into a moist, tender slice of Peach Bundt Cake with Cream Cheese Icing as fresh peach flavor bursts across your palate, perfectly complemented by the velvety richness of cream cheese frosting. This stunning cake transforms ordinary peaches into an extraordinary dessert that’s both elegant and comforting. Whether you’re hosting a summer gathering or simply craving something special, this Peach Bundt Cake with Cream Cheese Icing delivers impressive results with surprisingly little effort. You’ll learn how to create bakery-quality cake texture, incorporate fresh peaches for maximum flavor, and whip up a cream cheese icing that takes this dessert to the next level.

Why You’ll Love This Recipe

This Peach Bundt Cake with Cream Cheese Icing is a true showstopper that balances sophisticated flavor with homestyle comfort. The delicate crumb of the cake provides the perfect backdrop for juicy peach pieces that remain tender throughout baking. Each bite offers a delightful contrast between the subtle sweetness of the cake and the bright pops of fruit, while the tangy cream cheese icing adds a luxurious finish that melts in your mouth.

What makes this recipe truly special is its versatility and foolproof nature. The batter comes together quickly without requiring special equipment, and the Bundt pan does all the decorative work for you. Even if you’re not an experienced baker, you’ll achieve professional-looking results that will have everyone requesting the recipe. The cake also keeps beautifully, actually improving in flavor the day after baking, making it perfect for advance preparation for summer gatherings, brunches, or anytime you need an impressive peach dessert that doesn’t demand hours in the kitchen.

Ingredients

For the Cake:

3 cups (375g) all-purpose flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature

2 teaspoons vanilla extract
1/2 cup (120ml) sour cream
2 1/2 cups fresh peaches, peeled and diced (about 4 medium peaches)

1/4 teaspoon almond extract (optional, enhances peach flavor)

For the Cream Cheese Icing:

8 oz (226g) cream cheese, softened

1/4 cup (57g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract

2-3 tablespoons milk or heavy cream
Pinch of salt

The key to this Peach Bundt Cake is using ripe, fragrant peaches when they’re in season. If fresh peaches aren’t available, well-drained canned peaches can substitute in a pinch, though the flavor won’t be quite as vibrant.

Pro Tips

Peach Preparation Matters: When making this Peach Bundt Cake with Cream Cheese Icing, proper peach preparation is crucial. To easily peel peaches, score an “X” on the bottom, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off. After peeling, dice peaches into small, consistent pieces (about 1/2 inch) and gently blot with paper towels to remove excess moisture. This prevents your cake from becoming soggy while ensuring every bite contains perfect peach flavor.

The Perfect Bundt Release: Nothing’s more heartbreaking than a cake that sticks to the pan. For guaranteed release, prepare your Bundt pan meticulously. First, apply a thin layer of solid shortening (not spray) to every crevice, followed by a light dusting of flour. Tap out excess flour, then refrigerate the prepared pan for 10 minutes before adding batter. After baking, allow the cake to cool for exactly 10 minutes before inverting – any sooner risks collapse, any later risks sticking.

Icing Consistency Control: The cream cheese icing should be thick enough to cling to the cake but still flow naturally down the sides. Start with less liquid than the recipe calls for, adding more a teaspoon at a time until you reach the perfect consistency. For the most attractive finish, place the cooled cake on a wire rack over a baking sheet before pouring the icing, allowing excess to drip through. This creates a clean, professional look without pooled icing at the base of your Peach Bundt Cake.

Instructions

Step 1: Prepare Your Ingredients
Begin by positioning your oven rack in the center and preheating to 350°F (175°C). Thoroughly prepare your Bundt pan using the pro tip method described above. Measure all ingredients and allow refrigerated items like eggs, butter, and sour cream to come to room temperature. Peel and dice your peaches, then pat them dry with paper towels. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.

Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter on medium speed until creamy and lightened in color, about 1 minute. Gradually add the sugar and continue beating for 3-4 minutes until the mixture becomes fluffy and pale. This extended creaming creates air pockets that help your Peach Bundt Cake rise beautifully. Scrape down the sides of the bowl occasionally to ensure even mixing.

Step 3: Add Remaining Wet Ingredients
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using). The mixture may look slightly curdled – this is normal. Add the sour cream and mix until just incorporated. The sour cream adds moisture and tenderness to your cake, making each bite of Peach Bundt Cake irresistibly soft.

Step 4: Combine Wet and Dry Ingredients
Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients in three portions, mixing just until combined after each addition. Be careful not to overmix, which can develop gluten and make your cake tough. Using a rubber spatula, gently fold in the diced peaches until evenly distributed throughout the batter.

Step 5: Bake to Perfection
Spoon the batter into your prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out with just a few moist crumbs (not wet batter). The cake will pull slightly away from the sides when done, and the top will be golden brown.

Step 6: Cool and Release
Allow the cake to cool in the pan for exactly 10 minutes on a wire rack. Then place a serving plate over the top of the pan and carefully invert both together. Lift the pan off – your Peach Bundt Cake should release cleanly. Let the cake cool completely before icing, about 2 hours.

Step 7: Make Cream Cheese Icing
In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and salt, beating on low until incorporated. Gradually add milk or cream until you reach your desired consistency. The icing should be thick enough to hold its shape but fluid enough to drizzle.

Step 8: Apply the Finishing Touch
Once your Peach Bundt Cake is completely cool, drizzle the cream cheese icing generously over the top, allowing it to flow naturally down the sides. For an extra special presentation, garnish with thin peach slices or a light sprinkle of cinnamon.

Variations

Brown Sugar Pecan Peach Cake: Transform your Peach Bundt Cake into a Southern-inspired treat by replacing 1 cup of granulated sugar with brown sugar and adding 1 cup of toasted, chopped pecans to the batter along with the peaches. The nuts add delightful crunch and the brown sugar deepens the flavor profile with caramel notes that beautifully complement the peaches. Top with a brown butter glaze instead of cream cheese for a rustic, homey dessert perfect for fall gatherings.

Peach Raspberry Swirl Cake: Create a visually stunning variation by gently folding 1 cup of fresh raspberries into half the batter. Layer the plain peach batter alternately with the raspberry-peach batter in your Bundt pan, then swirl gently with a knife for a marbled effect. The raspberry’s tartness cuts through the sweetness of the Peach Bundt Cake, creating a more complex flavor profile while adding beautiful color contrast when sliced.

Gluten-Free Peach Cake: For those with dietary restrictions, this Peach Bundt Cake with Cream Cheese Icing converts beautifully to gluten-free by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Add 1/4 teaspoon extra baking powder to ensure proper rise, and consider adding 1 tablespoon of cornstarch to mimic the tenderness that gluten provides in traditional cakes.

Storage and Serving

This Peach Bundt Cake with Cream Cheese Icing actually improves in flavor after a day, making it perfect for advance preparation. Store uniced cake at room temperature, covered with a cake dome or large bowl, for up to 2 days. Once iced, refrigerate the cake for up to 5 days, but always bring slices to room temperature before serving to experience the full depth of flavor and soft texture.

For longer storage, freeze uniced cake tightly wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before icing and serving.

Elevate your Peach Bundt Cake with these serving suggestions:

Warm individual slices for 10-15 seconds in the microwave and serve with a scoop of vanilla ice cream for a deluxe dessert.

Pair with fresh whipped cream and additional sliced peaches for a perfect summer brunch centerpiece.
Serve alongside coffee for an indulgent afternoon treat, or with champagne for a celebratory dessert that highlights the cake’s peachy notes.

FAQs

Can I use canned or frozen peaches instead of fresh?
Yes, you can use canned peaches (well-drained and patted dry) or thawed frozen peaches in your Peach Bundt Cake. For canned, reduce the sugar by 1/4 cup as they’re typically sweetened. Frozen peaches should be completely thawed and excess moisture removed before adding to the batter.

Why did my cake sink in the middle after baking?
Sinking usually indicates underbaking or opening the oven door too early. Ensure your oven is properly preheated and resist checking the cake until at least 45 minutes have passed. Also, make sure your leavening agents (baking powder/soda) are fresh.

Can I make this cake ahead of time for an event?
Absolutely! This Peach Bundt Cake actually develops better flavor after a day. Make the cake up to 2 days ahead, store uniced at room temperature, then add the cream cheese icing a few hours before serving.

How do I prevent my peaches from sinking to the bottom of the cake?
Toss your diced peaches in 1 tablespoon of the measured flour before folding them into the batter. Also, make sure your batter has enough structure (not too thin) and that your peaches are cut into small, uniform pieces.

Can I substitute the sour cream with something else?
Yes, full-fat Greek yogurt makes an excellent 1:1 substitute for sour cream in this Peach Bundt Cake recipe, maintaining the same moisture and tenderness while adding a slight tanginess that complements the peaches.

Conclusion

This Peach Bundt Cake with Cream Cheese Icing is comfort food at its finest — a celebration of summer’s sweetest fruit transformed into a bakery-worthy creation that looks as beautiful as it tastes. It’s the kind of dessert that bridges the gap between everyday treat and special occasion showstopper, versatile enough for both family dinners and elegant gatherings. With its perfect balance of fruity freshness and rich creaminess, this cake isn’t just a recipe – it’s a seasonal tradition worth making year after year when peaches are at their peak.

Peach Bundt Cake with Cream Cheese Icing