This Peach Pie Spice Cake is a deliciously moist bundt cake that has a surprise peach pie filling!
Total Time:1 hour
Yield:12 servings 1x
15.25 oz spice cake mix
3.4 oz. French vanilla INSTANT pudding mix
1 cup plain Greek yogurt
3/4 cup canola oil
4 large eggs
21 oz. can Lucky Leaf Peach fruit filling
For the Icing:
2 tbsp butter, softened
4 oz. cream cheese, softened
1 cup powdered sugar
2 tbsp milk (2% or whole)
1 tsp vanilla extract
pinch of salt
Preheat the oven to 350 degrees F. Grease and flour a bundt cake pan (or use the non-stick baking spray) and set aside.
In a large bowl combine the cake mix, pudding mix, greek yogurt, oil and eggs. Beat on low speed for 30 seconds, then increase speed to medium and beat for 2 minutes.
Spoon half of the batter into the prepared bundt pan and use a spoon to create a valley in the middle of the batter.
Scoop in peach fruit filling into the center of the cake, making sure to not allow the fruit filling to touch the sides of the pan. Top the peaches with the remaining cake batter and carefully spread the cake batter around, enclosing the filling.
Bake for 45 to 50 minutes, until the cake has cooked through. Let cool in pan for 10 minutes before inverting onto a wire rack to let cool completely.
To Make Frosting:
Combine the frosting ingredients in a bowl and beat until smooth and creamy. Use a piping bag or zip close bag with the tip cut off to pipe the frosting onto the cooled cake. Refrigerate any leftovers. Enjoy!