Ingredients:

  • 1 can (15 oz) sliced peaches, drained
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 2 tbsp cold unsalted butter, cubed
  • 1/2 tsp ground cinnamon
  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 325°F (160°C) and grease a 10-inch Bundt pan thoroughly.
  2. In a small bowl, toss the drained peaches with 1/2 cup melted butter, 1/2 cup brown sugar, and 1 tsp cinnamon. Spread the mixture evenly across the bottom of the Bundt pan.
  3. In a large mixing bowl, whisk together the yellow cake mix and instant vanilla pudding powder.
  4. Add eggs, sour cream, 1/2 cup melted butter, and 1 tsp vanilla extract to the dry ingredients. Mix until the batter is thick and smooth, taking care not to over-mix.
  5. Prepare the streusel by rubbing together 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp cold cubed butter, and 1/2 tsp cinnamon until crumbly.
  6. Pour the batter over the peach layer in the pan and top with the cinnamon streusel.
  7. Bake for 55–65 minutes, or until the exterior is mahogany-colored and a toothpick inserted into the center comes out clean.
  8. Whisk together powdered sugar, milk, and vanilla extract to create a glaze, then drizzle over the cooled cake.