Capture the flavors of summer with this delicious peach swirl bundt cake. Full of fresh peaches, cinnamon, and sugar for the ultimate sweet summer dessert!

We love adding fresh fruits to cake recipes to bring the perfect summer dessert together! In fact, our fresh strawberry bundt cake is one of our favorite recipes for summer parties or picnics!

When peaches are in season during the summer, we cannot get enough of them! This peach swirl bundt cake has fresh peaches in every bite and is a great way to use up fresh fruit from your tree!

slice of peach swirl bundt cake on a plate

The sugary glaze is literally the icing on the top of this cake and it is so, so good! This bundt cake will melt in your mouth and have you begging for seconds!

The hardest part about making this cake will be waiting for it to cook!

overhead view of glazed peach swirl bundt cake

Can I Use Canned or Frozen Peaches?

We always use fresh peaches in our recipe, because peaches are in abundance here in the summer. You can use frozen or canned peaches if you can’t find fresh peaches (or are making this out of season).

If you use frozen peaches, make sure to defrost them and drain off any water so it doesn’t add unnecessary moisture to the cake.

If you do end up using canned or frozen peaches, let us know how it turns out in the comments!

Enjoy this peach swirl bundt cake with a cup of coffee or big dollop of ice cream as you soak up that summer sun!

How to Make Peach Swirl Bundt Cake

Bring this cake together with fresh peach chunks, cinnamon sugar flavors, and an ooey gooey sweet topping.

Preheat the oven to 350 degrees Fahrenheit.
Grease one 10-inch bundt cake pan with shortening and flour (or use cake release or Baker’s Joy spray).

Combine the cinnamon and sugars together in a medium bowl. Add the peaches and toss to coat.

In a large bowl, combine the sugar, oil, eggs, and vanilla. Mix well.
In a small bowl, combine the flour, salt, and baking powder. Whisk to combine.
Add the flour to the egg mixture alternately with the orange juice, mixing well between each addition and scraping the sides of the bowl as needed. Be careful not to mix too much. Just until it is combined.

Pour ½ of the batter into the prepared pan and then top with ½ of the chopped peaches.
Pour the remaining batter over the peaches.
Add the remaining peaches to the top of the cake.

Bake at 350 degrees Fahrenheit for 80 to 100 minutes. The exact timing will depend on the size and shape of your bundt pan. A toothpick inserted in the center should come out clean when the cake is done.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.

How to Make the Glaze

Whip up the sweet topping for this peach bundt cake using these simple steps:

To make the glaze, whisk together the sugar, vanilla extract, and heavy cream. Add additional heavy cream to get desired drizzling consistency.
Drizzle the cooled cake with the glaze.
Store in an airtight container at room temperature.

peach swirl bundt cake on a plate with ice cream on the side

If you love this cake, you might want to try our Jewish apple cake.

Peach Swirl Bundt Cake

4.41 from 5 votes

Capture the flavors of summer with this delicious peach swirl bundt cake. Full of fresh peaches, cinnamon, and sugar for the ultimate sweet summer dessert!

Servings 15

Prep Time 15

Cook Time 1 20

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Ingredients

For the peaches:

5 medium peaches (peeled, pitted and chopped into ½” pieces)
2 1/2 teaspoons ground cinnamon
1/4 cup white sugar
¼ cup brown sugar

For the cake:

2 cups white sugar
1 cup vegetable oil
4 large eggs (beaten)
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 cup orange juice

Powdered Sugar Glaze:

1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons heavy cream

Instructions

Preheat oven to 350 degrees Fahrenheit.
Grease with shortening and flour one 10 inch bundt cake pan (or use cake release or Baker’s Joy spray).
Combine the cinnamon and sugars together in a medium bowl. Add the peaches and toss to coat.
In a large bowl, combine the sugar, oil, eggs and vanilla. Mix well.
In a small bowl, combine the flour, salt, and baking powder. Whisk to combine.
Add the flour to the egg mixture alternately with the orange juice, mixing well between each addition and scraping the sides of the bowl as needed.
Pour ½ of the batter into the prepared pan.
Top with ½ of the chopped peaches.
Pour the remaining batter over the peaches.
Add the remaining peaches to the top of the cake.
Bake at 350 degrees Fahrenheit for 80 to 100 minutes. The exact timing will depend on the size and shape of your bundt pan. A toothpick inserted in the center should come out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cake plate to cool completely.
To make the glaze, whisk together the sugar, vanilla extract and heavy cream. Add additional heavy cream to get desired drizzling consistency.
Drizzle the cooled cake with the glaze.
Store in an airtight container at room temperature.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**