One-Bowl Peaches and Vanilla Bean Bundt Cake

Ingredients

Cake

1

box Betty Crocker™ Super Moist™ white cake mix

1

cup milk

3

oz cream cheese, softened

1 1/2

teaspoons vanilla bean paste

1/4

cup peach preserves

3

eggs

1

cup diced fresh peaches or diced frozen (thawed and drained) peaches

Peach Glaze

2

oz cream cheese, softened

3

tablespoons butter, softened

1

cup powdered sugar

1

tablespoon milk

1/2

teaspoon vanilla bean paste  

Steps

1  Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

2  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.

3  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.

4  In medium bowl, beat 2 oz cream cheese and the butter with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla bean paste until smooth. Spread mixture on top of cooled cake.