This Peach Pound Cake is moist yet fluffy. It's made with yellow cake mix, vanilla pudding mix, peach nectar, and canned peaches then topped off with a sweet peach glaze.
Preheat oven to 350 degrees F, generously grease a non-stick bundt pan with cooking spray, then dust with flour. Set aside.
In a large bowl, beat butter, cream cheese, and sugar together until fluffy.
Add in eggs and sour cream, then beat again until combined.
Pour in peach nectar, vanilla, and almond extract and carefully beat until incorporated.
Add in cake mix, pudding mix, 1 cup flour, and salt and beat until *just* combined. Set aside.
In a medium sized bowl, toss peaches with 1 tablespoon flour.
Gently fold the floured peaches into the batter.
Scoop batter evenly into the prepared pan, then bake in preheated oven for 70 minutes, or until an inserted toothpick comes out practically clean - it’s ok if a little bit sticks.
Remove from the oven, cool for 20 minutes in the pan, then turn out onto a wire cooling rack to cool completely before topping with glaze.
Peach Glaze
Place powered sugar into a medium sized bowl.
While whisking, drizzle in peach nectar until desired glaze consistency as been reached.
Spoon over cooled cake.
Serve cake cold, room temperature, or warmed in the microwave with a side of vanilla ice cream!