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. 
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!
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!
Yields one 12 cup bundt 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!
5 minPrep Time
1 hr, 10 Cook Time
3 hrTotal Time
Save RecipeIngredients
- 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
- Preheat oven to 350ºF. Grease a 12 cup bundt pan with Baker’s Joy.
- In a mixing bowl add the eggs and lightly beat them with a whisk. Stir in the orange juice, oil, butter and vanilla extract.
- Gently fold in the flour, salt, baking powder and granulated sugar. The batter will be somehow thick.
- 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.
- Pour batter evenly into the prepared pan.
- Bake uncovered for 1 hour to 1 hour and 10 minutes. Let cool for 15 minutes before invert onto serving plate.
- Cool completely.
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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