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!
[mpprecipe-recipe:535]
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.
Your cake looks SO good! And I’m going to have to take that quiz!
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.
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
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.
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
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.
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 .
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
Thank you for responding!
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!
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
How many cup of orange juice? Thank You.
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
The amount for the orange juice is a question mark; what is the proper measurement?
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
Typo on amount of orange juice…how much is needed?
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
This cake looks delicious, and the peach and orange sound perfect for the summer!
How much orange juice is needed?
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
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?
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
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!
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
How much orange juice should I use? I didn’t say.
Is it just the juice of one orange?
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
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.
It’s 1/3 cup orange juice. I don’t know why it turned it into a questions mark.
Roxana
Hehe, I am not going to ask about orange juice. Instead I am going to tell you how delicious this cake looks. I love when the peaches are ripe and abundant. Favorite summer time fruit.
Hi Roxana!
Your cake is beautiful and love that it’s a quick and easy recipe 😉
Hi Roxanne, I was wondering if I can use a cake mix with t heir directions? using orange juice .
Thank you
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.
Just a quick question. Is this possible to make using Gluten Free ingredients?
Hi Becky,
I’m not the right person to answer your question since I do not have much knowledge about gluten free baking.
How much water when making the icing please?
Hi Kathy,
Just a few drops. Maybe a teaspoon. Depends on how thick you want the icing
Your recipe calls for peach pie filling. Can it be adjusted for fresh peaches that were frozen. How would I adjust for this??
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.
I made this recipe as muffins. I subbed a cup of monk fruit and brown sugar for the rest of the sugar. I used peach juice instead of orange. I topped with broken walnuts. I baked 25 minutes at 350.
They are delish, but I’m thinking a cream cheese icing would take them over the top.