Dried Peach Cream Cheese Bundt Cake

Dried Peach Cream Cheese Bundt Cake

Dried Peach Cream Cheese Bundt Cake a seemingly unusual cake, especially if you compare it to a New York Cheesecake. Partly because it’s dense and moist with an uncreamy crumb that has more in common with a pound cake than a no-bake cheesecake.

Dried Peach Cream Cheese Bundt Cake 

Print This Recipe Total time Yield 10–12Published
Dried Peach Cream Cheese Bundt Cake


  • 2 cup dried peaches (cut into ½‑inch chunks)
  • 2 cup fruity white wine
  • 1 cup unsalted butter (at room temperature)
  • 8 ounce cream cheese (at room temperature)
  • 1 cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 ½ cup all-purpose flour (scooped and leveled)
  • 1 teaspoon baking powder
  • powdered sugar (for dusting, optional)


Place peaches and wine in a medium-sized saucepan set over medium heat. Bring the liquid to a low boil then reduce the heat to a simmer. Cover the pan and cook for 20 to 25 minutes, or until the liquid is syrupy. Remove the saucepan from the heat and allow peaches to completely cool in the liquid. Do not drain.

Preheat oven to 350 degrees F.

Prepare a bundt pan by lightly coating the interior with non-stick cooking spray and a light sprinkling of flour. Set aside.

In a large mixing bowl, use a hand-held mixer to blend together the butter, cream cheese, sugar, and vanilla until fluffy. Add eggs one at a time beating in between additions until well incorporated.

Add the flour and baking powder to the mixture in several additions and then use a rubber spatula and fold the dry ingredients into the batter between additions. Add the peaches along with their liquid and continue to fold the ingredients together until just mixed through.

Transfer the batter to the bundt pan. Tap the pan firmly on your kitchen counter several times to settle the batter into the folds of the pan.

Bake in the heated oven for 50 to 55 minutes. Check for doneness by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is ready. If not, place back in the oven for 3–5 minutes and perform the toothpick test again.

Allow the cake to cool for five minutes and then turn the cake out onto a wire cooling rack to cool completely. Dust with confectioner’s sugar before serving. (Optional)