Peach Blueberry Bundt Cake
- 2 (16 oz) boxes pound cake mix, like Betty Crocker
- 2 tbsp peach liqueur
- 1 1/2 cups blueberries
- 1 tbsp flour
- 1 cup vanilla frosting
- 2 cups thinly sliced fresh peaches
- 3 cups mixed berries
- 1 sprig fresh mint
- Preheat oven to 350u0b0F. Grease a 12-cup bundt pan.
- Prepare cake mix according to package directions, adding liqueur. Transfer 2/3 to prepared pan, smoothing to level. Toss blueberries with flour then sprinkle over batter. Top with remaining batter and bake for 40-45 mins, or until a skewer inserted in the center comes out clean. Let cool for 20 mins in pan then remove from pan to cool completely.
- In a microwave-safe bowl, heat frosting for 15-20 seconds, or until melted. Stir until smooth. Transfer cake to a serving platter and drizzle with frosting. Let stand for 10 mins then arrange fresh fruit on top. Garnish with mint.
cake mix, liqueur, blueberries, flour, vanilla frosting, peaches, mixed berries, mint
Taken from recipes-plus.com/api/v2.0/recipes/31522 (may not work)