Our poor bundt cake pan was collecting dust in the back of a cupboard until I re-discovered it while doing some winter cleaning. The bundt cake has been given a bad rap, as of late, being cast aside as a relic of decades past. I say its time to bring it back, out of the shadow of molds of various kinds that were passed off as food. The bundt cake is experiencing a renaissance!
This light and lovely bundt cake is perfect for a special occasion,
Sunday brunch, or any time you crave something quick and sweet…and you won’t believe what’s in it!
- 3 cups of pancake mix
- 1/2 cup of sugar or sugar substitute
- 3 large eggs
- 3 cups of milk or lactose-free milk substitute
- Powdered sugar for dusting
- Two cups of sliced peaches (either fresh or frozen)
- Cooking spray
Pre-heat your oven to 350F .
In a large bowl, whisk together the pancake mix, sugar, milk and eggs.
Spray your bundt pan with cooking spray, then line the bottom, evenly, with the peach slices. (If using frozen, be sure to thaw and drain the peaches first. Otherwise, the cake will be soggy).
Slowly pour the pancake mixture into the bundt pan, over the peaches. Allow it to sit for 15 minutes so that the batter will rise a bit.
Place the bundt pan in the center of the oven and bake for 50-60 minutes (Depending on the heat settings of your oven.)
Check the center of the cake with a skewer to make sure it is completely done. If the skewer has batter on it, put the cake back in the oven for 10 more minutes. If the skewer is clean, the cake is done. Remove it from the oven and let it cool.
Turn the cake out onto a plate or cake stand to finish cooling. Before serving, sprinkle the top with powdered sugar.
The final step is to serve and enjoy!
If you have a chance to try this recipe, drop me a note in the comments and let me know how you liked it!