1-1/2 lbs fresh peaches, peeled and sliced, or frozen sliced peaches, thawed
1-1/2 cups apricot nectar
1/3 cup plus 2 Tbsp sugar
Put one rack in the middle of the oven. Preheat the oven to 350°F. Lightly spray a 12-cup Bundt pan with vegetable oil spray.
To make the cake, put the cake mix, canola oil, and apricot nectar into the bowl of a standing mixer. Mix on medium-low speed until the ingredients are well blended. Stop the machine and scrape down the sides of the bowl. Add the apricot jam and yogurt and mix on low speed to combine. Add the eggs and mix until blended.
Evenly spread the batter into the prepared pan. Bake for 40–50 minutes, until a tester inserted into the cake comes out clean. Let the cake cool completely on a wire rack. When the cake is completely cool, invert it onto a serving plate and remove the pan.
To make the sauce, combine the peaches, apricot nectar, and sugar in a saucepan over medium heat. Cook until the liquid has evaporated, 10–15 minutes. Remove from the heat and let cool for 30 minutes.
Place the sauce mixture in a food processor and process until smooth. Pour some of the peach sauce over each slice before serving.
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