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Peach Mango Bundt Cake | asimplepantry.com

Peach Mango Bundt Cake

Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16


For the Cake:

  • 1 C Unsalted Butter softened
  • 1 1/2 C Sugar
  • 3 Eggs
  • 2 Tbsp Vanilla Silk Almond Milk
  • 2 1/2 C All Purpose Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 6 oz Peach & Mango Silk Dairy-Free Yogurt
  • 4 oz Fresh Peaches diced
  • 4 oz Fresh Mango diced

For the Glaze:


  • Preheat oven to 375 degrees. Grease and flour a bundt cake pan, set aside.
  • In a large bowl, sift together the flour, baking soda, and salt, then set aside.
  • In a large mixing bowl, cream the sugar and butter until light and fluffy, around 5 minutes. Add the eggs, one at time, mixing thoroughly before each addition. Stir in the almond milk.
  • Alternate adding the flour mixture and yogurt, stirring until just combined each time.
  • Add the peaches and mango and stir gently to combine. Pour the mixture into the bundt cake pan, then place in the oven.
  • Reduce heat to 325 degrees and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least 20 minutes before removing from the pan, then allow to cool completely on a wire rack.
  • Add the peaches and water to a blender and pulse until smooth. Slowly add the mixture to the powdered sugar, in a small bowl, until it reaches a desired consistency. Drizzle over cake, and enjoy!