Step 1

As this cake mixes together quickly, first grease a bundt pan with cooking spray so that it's ready when you are. Also, preheat the oven to 325°F.

Step 2

Using a handheld electric mixer or stand mixer with paddle attachment, cream together butter, both sugars, and cream cheese for several minutes until it has a pale, almost white appearance.

Step 3

Next, add the eggs and mix again until smooth.

Step 4

In a separate bowl, stir together the dry ingredients of flour, salt, and baking powder.

Step 5

Add dry to wet ingredients and mix just until all ingredients come together. Don't overmix.

Step 6

Finally, stir in the chopped peaches.

Step 7

Now that the batter is mixed, line the bottom of the bundt pan with peach slices all the way around. For my pan, I used 16 slices of peaches (almost one can's worth).

Step 8

Finally, pour the cake batter over the peaches, spreading it out evenly with a rubber spatula if necessary. Tap the pan on the counter a few times to remove any air bubbles.

Step 9

Bake on the middle rack of your oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.

Step 10

Once finished baking, remove from the oven and let cool on the counter completely before inverting onto a plate.

Step 11

While the cake is cooling, make the glaze.

Step 12

Add all ingredients to a bowl and whisk together until smooth. That's it!

Step 13

If you opted to use fresh peaches, replace the peach juice with milk instead.

Step 14

Depending on how thick or thin you like the glaze, add either more powdered sugar to make it thicker or more milk to make it thinner.

Step 15

Once the cake has cooled completely, pipe or pour the glaze over the cake before serving.

Step 16

This cake is delicious served by itself, with or without a glaze, or topped with a dollop of whipped cream or a scoop of ice cream. Yum!