Peach pie cake

A light summer cake with a citrus touch, this iced peach pie cake combines an easy one-bowl cake with a can of peach pie filling. 5 minutes of prep time, no mixer needed!
A light summer cake with a citrus touch, this iced peach pie cake combines an easy one-bowl cake with a can of peach pie filling. 5 minutes of prep time, no mixer needed!

Do you love personality quizzes? I used to take every possible quiz back in highschool. I was always curious and trying to find out more about myself. You never know what you might discover, right?

Now, tears passed and from time to time I still do a quick quiz. Just to relive highschool for 2 more minutes. Despite finding out what Disney character I should be, which town I should live in or who should play my life role, I’ve never thought about what “Which sweet treat am I?

Am I simple? Traditional? Sassy? or maybe Luxurious?

I do now know the answer. Peach pie cake recipe

A while back Baker’s Joy reached out to me to create a dessert to fit with my baking personality. Baking personality? I don’t have one. I can not decide upon just one!  I’m simple, sassy, traditional and somedays on the go. My husband may also add comedic and luxurious.

How can I pick just one? Or how could I combine all of them in one? I tossed some recipe ideas in my head and I have to say, I think I found my baking personality. Surprisingly, it’s not chocolate.

It’s a light summer cake made with freshly squeezed orange juice and peach pie filling.

The cake is super simple to make. One bowl, one spatula or a wooden spoon. No mixer need, no additional dirty dishes.

What’s your baking personality? Are you curious? Take the quiz!

Peach pie bundt cake

The peach pie cake turned out even better than I expected. It’s super moist and tender, with just a little citrus touch. It’s very important to squeeze your orange juice just before adding it to the cake.

Once the cake is baked you have to leave it cool completely before pouring icing over it.

I love peaches and cream and although at first I thought about frosting the cake, the idea of just a simple icing sounded much better. And it sure was.

You can serve the cake with additional fresh slices of peach and a dollop of cream if you prefer.

One more tip before I share the recipe. You must grease the bundt pan before baking the cake. I love using Baker’s Joy. Ever since I first tried it my cakes have been removed from the pan in one piece. It’s a joy!

Peach pie cake recipe

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 3 hours

Yield: one 12 cup bundt cake

Peach pie cake recipe

A light summer cake with a citrus touch, this iced peach pie cake combines an easy one-bowl cake with a can of peach pie filling. 5 minutes of prep time, no mixer needed!

Ingredients

  • Cake
  • 3 cups all-purpose flour
  • pinch of  salt
  • 2 teaspoons baking powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup grapeseed oil
  • 1/2 cup butter, melted and cooled
  • 4 eggs 
  • 1/3 cup orange juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 (21 oz) can Peach Pie Filling
  • Icing
  • 4 cups powdered sugar
  • water

Instructions

  1. Preheat oven to 350ºF. Grease a 12 cup bundt pan with Baker’s Joy. 
  2. In a mixing bowl add the eggs and lightly beat them with a whisk. Stir in the orange juice, oil, butter and vanilla extract. 
  3. Gently fold in the flour, salt, baking powder and granulated sugar. The batter will be somehow thick. 
  4. Fold in the peach pie filling. I chopped the peach slices to make sure there will be at least a little piece of peach in each slice, but you can add the slices without cutting them. 
  5. Pour batter evenly into the prepared pan.
  6. Bake uncovered for 1 hour to 1 hour and 10 minutes.  Let cool for 15 minutes before invert onto serving plate. 
  7. Cool completely. 
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Happy Baking,

Roxana

* Although I received compensation to write this post, all opinions are mine. Baker’s Joy is a product I have been using in the kitchen for years.

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Kathy says

    Why is there a question mark for the amount of orange juice? I personally don’t like to guess at how much ingredients to use for baking a cake.

  2. Jane says

    I love peaches and I love bundt cakes, so this looks like something I’d really like.

    Would it be possible for you to replace the ? in the amount of orange juice so I can see how much I need?

    Thanks.

      • Jane says

        Thanks, Roxana. It’s weird when things glitch without an obvious reason.

        I guessed it was somewhere around that amount. I’m going to try this soon using frozen peaches. (They can sub for fresh peaches if you thaw them and then chop/mash them; otherwise they’re too tough.)

        Thanks for the recipe.

  3. tina says

    Hi! I love your recipes! But in this one,I was wondering if I can use canola oil instead of grapeseed oil and this recipe doesn’t specify exactly how many cups of orange juice is needed. Thank you, Tina .

    • says

      Hi Tina,

      You can use canola or vegetable oil instead of grapeseed oil. Sunflower oil can be used also. I would not use olive oil since it has a stronger smell and it’s thicker.

      As for the orange juice, it’s 1/3 cup. I have no idea how it turned it into a question mark.

      Roxana

  4. Beverly says

    I am so excited to try this recipe. I am a fairly new cook. Can you tell me how many cups of orange juice? The recipe doesn’t give me a number. Thank you!

  5. Suzanne says

    Looks wonderful, I cannot wait to try it! One question: I see a question mark instead of number in front of the orange juice measurement. (copied from your recipe ‘? cup orange juice, freshly squeezed’) Would you please clarify? 1 cup?

  6. Cecile says

    There is a question mark instead of a number for the amount of orange juice to use. Please correct so that I may try this wonderful looking cake.

    Thanks!

  7. Bonnie says

    I love to make bundt cakes and this looks great! What is the measurement for the orange juice? I think you have a typo error.

  8. Frances Choate says

    Hi Roxanne, I was wondering if I can use a cake mix with t heir directions? using orange juice .
    Thank you

    • says

      Hi Frances,

      I have never tried and don’t know what to advice you.
      It’s been years since I used a white cake mix, I really have no idea if it will work or not.

  9. Peggy Bowser says

    Your recipe calls for peach pie filling. Can it be adjusted for fresh peaches that were frozen. How would I adjust for this??

    • says

      Hi Peggy,

      Fresh or frozen peaches can not be used in this recipe. The peach pie filling comes not just with the slices peaches but also with the sweetened cornstarch “filling” which gives moisture to the cake, otherwise the batter is really dry and it will result in a very dry cake. If you don’t have peach pie filling, I’m pretty use any pie filling will work.

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