One-Bowl Peaches and Vanilla Bean Bundt Cake
1 box white cake mix
1 cup milk
3 ounces cream cheese, softened
1 1/2 teaspoons vanilla bean paste or extract
1/4 cup peach preserves
1 cup diced fresh peaches or diced frozen (thawed and drained)
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste or extract
Heat oven to 325 degrees. Generously spray a a 10- or 12-cup fluted tube cake pan.
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.
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Bake 45 to 50 minutes, or until toothpick inserted in center 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.
For glaze: In medium bowl, beat cream cheese and the butter with electric mixer on medium speed until smooth. Beat in powdered sugar, milk and vanilla until smooth. Spread mixture on top of cooled cake.