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Red Strawberry, White Peach, & Blue-Berry Bundt Cake

This peachy Fourth of July cake is topped with strawberries, peaches and blueberries. It has all the red, white and blue you need for the holiday!
Course Dessert
Cuisine American
Keyword 4th of july, blueberries, bundt, peaches, strawberries
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients

Cake

  • 1 1/4 cup granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 3-4 white peaches, ripe
  • 1 box vanilla instant pudding (optional)
  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Glaze

  • 4 oz cream cheese softened (1/2 cup)
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Garnish

  • 1-2 white peaches, sliced
  • 1 cup strawberries, washed and halved
  • 1/2 cup blueberries

Instructions

Peach Puree

  • Peel each peach, then remove the pits. Chop the peaches into medium sized chunks, then add them to a high power blender or food processor. Blend the peaches until you have a smooth purée. Set aside until ready to use.

Cake

  • In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the oil, vanilla extract, 1 cup of peach purée and beat the mixture for about 30 seconds. Add in the sour cream and mix until incorporated.
    Add the baking powder, baking soda, salt, and instant vanilla pudding (if desired), then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined.
     Spray a 10-12 cup bundt pan pan with baking spray. Pour the batter into the pan. Bake at 350 degrees for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool for 5-10 minutes, then invert onto a wire rack and cool completely.

Glaze

  • Add softened cream cheese and butter to a microwave safe mixing bowl. Beat with a hand mixer until fluffy and smooth. Add vanilla and powdered sugar, and beat until incorporated.
    Place bowl into the microwave and warm just until the mixture is pourable. Stir well, then spoon the glaze over the cooled cake. Garnish with halved strawberries, sliced white peaches and blueberries.