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Peach pie cake

April 22, 2014 by Roxana 38 Comments

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

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

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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. 
7.6.8
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https://atreatsaffair.com/peach-pie-cake-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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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Filed Under: Cupcakes and Cakes, Recipe Tagged With: Bundt Cake, grapeseed oil, orange juice, peach pie

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Chloe @ foodlikecake says

    April 23, 2014 at 7:17 am

    Your cake looks SO good! And I'm going to have to take that quiz!
    Reply
  2. Kathy says

    April 23, 2014 at 8:13 am

    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.
    Reply
    • Roxana says

      April 23, 2014 at 1:53 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  3. Jane says

    April 23, 2014 at 8:22 am

    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.
    Reply
    • Roxana says

      April 23, 2014 at 1:52 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
      • Jane says

        April 24, 2014 at 12:21 am

        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.
        Reply
  4. tina says

    April 23, 2014 at 8:48 am

    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 .
    Reply
    • Roxana says

      April 23, 2014 at 1:54 pm

      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
      Reply
      • tina says

        April 23, 2014 at 6:22 pm

        Thank you for responding!
        Reply
  5. Beverly says

    April 23, 2014 at 8:55 am

    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!
    Reply
    • Roxana says

      April 23, 2014 at 1:52 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  6. Tai says

    April 23, 2014 at 8:56 am

    How many cup of orange juice? Thank You.
    Reply
    • Roxana says

      April 23, 2014 at 1:52 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  7. Maria Johnson says

    April 23, 2014 at 9:16 am

    The amount for the orange juice is a question mark; what is the proper measurement?
    Reply
    • Roxana says

      April 23, 2014 at 1:51 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  8. Kathy says

    April 23, 2014 at 9:35 am

    Typo on amount of orange juice…how much is needed?
    Reply
    • Roxana says

      April 23, 2014 at 1:51 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  9. Kate says

    April 23, 2014 at 10:01 am

    This cake looks delicious, and the peach and orange sound perfect for the summer!
    Reply
  10. Olga says

    April 23, 2014 at 10:12 am

    How much orange juice is needed?
    Reply
    • Roxana says

      April 23, 2014 at 1:51 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  11. Suzanne says

    April 23, 2014 at 10:57 am

    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?
    Reply
    • Roxana says

      April 23, 2014 at 1:51 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  12. Cecile says

    April 23, 2014 at 10:59 am

    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!
    Reply
    • Roxana says

      April 23, 2014 at 1:50 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  13. Meg says

    April 23, 2014 at 11:25 am

    How much orange juice should I use? I didn't say. Is it just the juice of one orange?
    Reply
    • Roxana says

      April 23, 2014 at 1:50 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  14. Bonnie says

    April 23, 2014 at 12:38 pm

    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.
    Reply
    • Roxana says

      April 23, 2014 at 1:50 pm

      It's 1/3 cup orange juice. I don't know why it turned it into a questions mark. Roxana
      Reply
  15. Emily @ Life on Food says

    April 24, 2014 at 8:32 am

    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.
    Reply
  16. Patty says

    April 24, 2014 at 1:04 pm

    Hi Roxana! Your cake is beautiful and love that it's a quick and easy recipe ;-)
    Reply
  17. Frances Choate says

    April 24, 2014 at 1:35 pm

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

      April 24, 2014 at 7:39 pm

      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.
      Reply
  18. Becky says

    April 26, 2014 at 11:32 pm

    Just a quick question. Is this possible to make using Gluten Free ingredients?
    Reply
    • Roxana says

      April 27, 2014 at 8:11 am

      Hi Becky, I'm not the right person to answer your question since I do not have much knowledge about gluten free baking.
      Reply
  19. Kathy says

    April 30, 2014 at 12:52 pm

    How much water when making the icing please?
    Reply
    • Roxana says

      April 30, 2014 at 5:23 pm

      Hi Kathy, Just a few drops. Maybe a teaspoon. Depends on how thick you want the icing
      Reply
  20. Peggy Bowser says

    May 2, 2014 at 10:15 am

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

      May 4, 2014 at 2:29 pm

      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.
      Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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