- Rating:
- Servings:
- Makes 1 cake
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
4 teaspoons Granulated Sugar -- for dusting4 teaspoons Brown Sugar -- for dusting
Unsalted Butter, as needed
1/2 cup Granulated Sugar
4 teaspoons Ground Cinnamon
2 - 3 oz. packages Melissa's Thompson Seedless Raisins
1 1/2 pounds Melissa's Saturn Peaches -- cored; diced
1 box Super Moist Yellow Cake Mix
3 1/2 ounces Instant Vanilla Pudding Mix
4 Eggs
1 cup Sour Cream
1/3 cup Canola Oil
3/4 cup Water
Directions
Preheat the oven to 350ºF.
In a small bowl, combine the 4 teaspoons of granulated sugar and brown sugar. Coat a bundt cake pan with the butter and dust with the sugar/brown sugar mixture. In a small bowl, combine the 1/2 cup of granulated sugar and cinnamon. In a Kitchen-Aid, combine the cake mix and vanilla pudding. Next, add the eggs, sour cream, canola oil and water. Blend well. Pour 1/3 of the batter into the bundt cake pan and sprinkle with 1/2 of the cinnamon sugar, raisins and peaches. Pour another third of the batter into the pan and sprinkle with the rest of the cinnamon sugar, raisins and peaches. Top it off with the rest of the batter. Bake the cake for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Let the cake cool for 30 minutes and then invert it onto a plate to remove the cake pan.
Note:
If you like, you could add walnuts or pecans to the filling.
