Peach Pancake Bundt Cake with Maple Glaze

I'm a big fan of Brunch. Figuring out a menu that is both breakfast and lunch is so much fun. During Covid-19 Sheet Pan Pancakes became very popular but I really wanted something different to add to my brunch menu and discovered pancake Bundt cakes were a thing and tasty one at that..

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Ingredients:

For the Glaze:

• 1 cup powdered sugar

• 1 1/2 TBS Milk

• 1 TBS Pure Maple Syrup

• 1/2 Tsp of Vanilla

For The Cake:

• 2-3 Fresh peaches cored and cut into chucks

• 4 Cups pancake mix (I use Aunt Jemima Complete Buttermilk)

• 1 tsp vanilla

• 1-2 tsp cinnamon

Prepare the Cake:

1. Pre-Heat the Oven to 350 degrees

2. Spray down the Bundt Pan with Cooking Spray

3. Put the peaches in the bottom of the pan

4. Mix up your pancake batter and pour over the peaches

5. Bake for about 30mins

6. Let partially cool and then flip over onto plate and remove pan. Let cool completely.

7. Mix of glaze and drizzle over the cake