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Bake Mix-ology

Peach Streusel Bundt Cake

This Peach Streusel Bundt Cake proves you don’t need to fuss to impress. It’s time-friendly, bakery-beautiful, and every bite says just peachy.
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Servings: 14 people
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • Baking spray with flour for pan prep
  • 1 cup white sugar
  • ½ cup butter softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 8 oz container sour cream
  • ⅔ cup water
  • 1 15.25 oz box yellow cake mix
  • 1 cup all-purpose flour
Streusel (makes ~1 cup)
  • ⅝ cup all-purpose flour about 75 g, or a heaping ½ cup
  • ¼ cup packed light brown sugar 55 g
  • 2 Tbsp granulated sugar 25 g
  • ¾ tsp cinnamon
  • Pinch of salt ⅛ tsp
  • ¼ cup unsalted butter melted & cooled (56 g / 4 Tbsp)
  • Peach Filling
  • 3 15 oz cans sliced peaches in juice, drained & chopped (reserve ~3 Tbsp juice)
  • 6 Tbsp butter
  • 9 Tbsp brown sugar a little over ½ cup
  • 1½ tsp cinnamon
  • ¾ tsp nutmeg
  • 3 pinches salt
  • 3 tsp cornstarch
Powdered Sugar Glaze
  • 1 cup powdered sugar
  • 2 –3 Tbsp milk or heavy cream
  • ½ tsp vanilla extract optional
  • Pinch of salt

Equipment

  • 10-inch Bundt pan

Method
 

Instructions
  1. Preheat & Prep Pan: Heat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan with baking spray.
  2. Make Streusel: Mix flour, sugars, cinnamon, and salt. Stir in melted, cooled butter until crumbles form. Chill until ready.
  3. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time. Stir in vanilla extract.
  4. Mix Wet Ingredients: Beat in sour cream and water until smooth.
  5. Add Dry Ingredients: Gently mix in cake mix and flour until just combined.
  6. Prepare Peach Filling: In a skillet, melt butter. Add peaches, brown sugar, cinnamon, nutmeg, and salt. Cook 6–8 minutes until softened. Mix cornstarch with 3 Tbsp reserved juice, stir in, and cook until thickened (3–4 minutes). Set aside to cool slightly.
  7. Assemble Cake with Peach Swirl:
  8. Pour half the batter into the Bundt pan.
  9. Drop 4–5 tablespoons of peach filling around the batter.
  10. Use a skewer or knife to swirl peaches evenly through the layer.
  11. Add remaining batter.
  12. Repeat with 4–5 tablespoons of peach filling, swirl again.
  13. Sprinkle with streusel.
  14. Bake: Bake 65–85 minutes, or until a toothpick comes out clean. Cool 10 minutes in pan, then invert onto a wire rack.
  15. Make Glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth. Add more milk if needed for drizzling consistency.
  16. Finish: Drizzle glaze over cooled cake. Spoon remaining peach filling on top just before serving.

Notes

Tips:

  • Peach topping too thin? Add a bit more cornstarch slurry and simmer an extra 1–2 minutes.
  • Too little streusel? Double the streusel recipe next time for a chunkier layer.
  • Peach Tip: Drain canned peaches well so the batter stays fluffy.
  • Streusel Saver: Let butter cool before mixing — warm butter = greasy clumps.
  • Clean Slice Trick: Wipe your knife between cuts for bakery-style slices.