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1. Preheat oven to 350 degrees and grease your Bundt pan well.
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2. Sift cake mix into a small bowl to remove any lumps, add pudding mix and set aside.
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3. In a large bowl, combine peach puree, milk, sour cream, butter and eggs.
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4. Stir in cake mix and pudding mix until smooth.
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5. Dump into prepared pan and spread out evenly.
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6. Place peach slices on top of the batter (fanning around in a circle) and gently press into the cake.
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7. Bake for 40-50 minutes or until an inserted knife comes out clean.
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8. Let cool in pan, then turn out.
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9. Glaze: Place cream cheese and butter in a microwave proof bowl and heat for 20 seconds. Add powdered sugar and 2 Tbsp. milk and whisk until smooth. Add more milk if the glaze is too thick.
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10. Pour glaze over cooled cake and serve with fresh peaches.