Peach Cobbler Pound Cake is a soft and decadent cake that is baked to perfection. Layered with peaches and a beautiful glaze this pound cake is easy to make.

Slice of Peach Cobber Pound Cake on a white plate

Peach Cobbler Pound Cake Recipe:

Peach Cobbler is one of my favorite desserts to make. We have made it in the crock pot and in the oven. It always comes out so tasty. But we also love a classic pound.

Combining two of my favorite desserts with an amazing glaze creates this Peach Cobbler Pound Cake Recipe. This peach dessert will surely become your favorite with the yummy base to the sweet and amazing glaze.

This rich and decadent cake is the perfect holiday dessert. We love that you can make it with real peaches with simple ingredients. Turn you classic peach cobbler to an amazing pound cake for a crowd favorite dessert.

Slice of Peach Cobber Pound Cake on a white plate

Can you use Canned Peaches instead of Fresh Peaches?

You can use canned, fresh, or frozen peaches. We used fresh peaches in this recipe as I like using fresh ingredients. But this is the perfect dessert to serve year round, so using frozen or canned peaches will mix perfectly with this cake.

A whole peach cobber cake on a cake stand

Ingredients: 

Cake Ingredients: 

  • All Purpose Flour 
  • Granulated Sugar 
  • Large Eggs 
  • Unsalted Butter
  • Cream Cheese, softened at room temperature 
  • Vanilla Extract 
  • Salt 
  • Diced Peaches (fresh or canned with the juices drained off) 

For the Topping:

  • Peaches, sliced (fresh or 8 oz canned sliced peaches with the juices drained) 
  • Brown Sugar 
  • Melted Butter  

For the Glaze: 

  • Confectioners Sugar 
  • Vanilla Extract 
  • Milk (adjust to desired thickness) 
  • Brown Sugar (for sprinkling on cake) 

How to Make Peach Cobbler Pound Cake: 

  • Prepare Oven and Bundt Pan – Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.  
  • Mix together Wet Ingredients – In a large mixing bowl, cream together the butter, sugar and cream cheese until combined.  Then add in the eggs, one at a time, mixing after each egg. 
  • Mix in Vanilla – Then add in the vanilla extract to the large bowl.  You can use a stand mixer or a hand mixer.
  • Add in Flour – Next gradually add the flour, ½ cup at a time and mix on low speed.  Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.  
the process of making the cake
  • Stir in Peaches – Then gently fold the diced peaches into the cake batter.  Set the batter aside while you prepare the cake topping. 
  • Melt Butter – Melt the butter in a small bowl and then mix it with the brown sugar.  
the process of adding the cake mixture and peaches to the bundt pan

Add Cake Mixture and Peaches to Bundt Pan:

  • Add in Slice Peaches and Brown Sugar Mixture – Place the sliced peaches in the bottom of the greased bundt pan.  Then cover the slices with the brown sugar and melted butter mixture.  
  • Top with Cake Batter – Pour the cake batter on top making it as even as possible.  Gently tap the bundt pan on the work surface to eliminate any large air bubbles.  
  • Bake Cake – Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean. Your cake should come out golden brown.
  • Let Cake Cool – Then remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes). 
The process of making the glaze
  • Prepare Glaze – While the cake is cooling, prepare the glaze.  Whisk together the confectioner’s sugar, vanilla extract and milk.  Gradually add the milk to the mixture until the glaze is the consistency that you prefer. 
  • Serve and Enjoy – Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top and it’s ready to slice, serve and enjoy! 
A whole peach cobber pound cake with a slice on a spatula

How to Make a Glaze:

The homemade glaze is my favorite part of this cake. It is made with powdered sugar, vanilla extract, milk and brown sugar.

  • Combine the glaze ingredients – Whisk together the powedered sugar, vanilla extract and milk.  Once combined, gradually add the milk to the mixture until the glaze is the consistency that you prefer. If you want a thicker a glaze, don’t add much milk.
  • Top the cake –  Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze generously on top and slice. Serve and enjoy.
A whole peach clobber pound cake on a plate

How to Store Pound Cake:

Storing leftover pound cake is easy to do. You can place the entire cake in the refrigerator but I like to slice the cake in individual serving. This saves space in the refrigerator and I think it gets eaten faster if it is already cut in slices.

Wrap each individual slices with saran wrap and aluminum foil then place in the fridge. Storing pound cake properly ensures that it will last up to 5 days.

Peach Pound Cake Tips:

  • Prepare Bundt Cake – For ease of removing the pound cake easily from the bundt pan, spray with cooking spray. Cover the pan completely so your cake doesn’t fall apart.
  • Cool Cake – Make sure to let cake cool completely before trying to remove it from the bundt pan. If cake is removed to soon the cake could crumble.
  • Peaches – When using fresh peaches, make sure they are ripened. The natural sweetness enhances the flavoring of the cake.
  • Ingredients – When baking dessert recipes, we recommend using room temperature ingredients. They mix better with the other ingredients.
  • Freezing Pound Cake – We do not recommend freezing this fruit pound cake. When the cake thaws the fruits tend to be watery, which results in a bad cake. Plus fruits can easily spoil when the cake is thawed.
  • Large Bowl – When mixing ingredients make sure you are using a large bowl. Pound cakes require a lot of large volume ingredients so they need room to spread and be smooth in consistency.
  • Baking Pound Cake – When baking pound cakes, they are baked at a lower temperature than regular cakes. Therefore, it will take longer to bake the cake. Be sure to watch and make sure the top is not burning to much. You may need to top with foil if the top starts to darken.
  • Moist Cake – When slicing the cake, just note that it is a very moist cake so it may look at little wet.
Slice of Peach Cobber Pound Cake on a white plate

Variations:

  • Change the Fruit – We love making fruit desserts. You can easily change the fruit in this recipe. Use apple, blueberry, or strawberry to make an amazing fruit dessert.
  • Peach Glaze – Puree some of the peaches and mix into the glaze to add to the peach flavoring.
  • Topping – You can easily serving this without the glaze and top the cake with whipped cream or fresh peaches.
  • Loaf Pans – If you don’t have a bundt pan, you can easily make this cake in a loaf pan.
  • Anytime Dessert – Since you can use fresh peach, canned or frozen peaches you can make this dessert year round. Perfect for your summer BBQ’s as well as your holiday dinners.
Slice of Peach Cobber Pound Cake on a white plate

Easy Peach Cobber Pound Cake Recipe:

This Peach Cobbler Cake looks so fancy but without all the work. If you bake regularly you probably already have most of the ingredients. You can easily change the fruit to use what you have.

Each slice is moist and delicious and loaded with flavor. Making this pound cake from scratch allows you to use fresh peaches, canned peaches or frozen. It still has amazing results and is a crowd favorite.

It is the absolute best combination of pound cake and peach flavor. This dessert is decadent while being effortless to make. We love making easy recipes and this one is one of my favorites.

Print Recipe here for Peach Cobbler Pound Cake Recipe:

Peach Cobbler Pound Cake

5 from 8 votes
Peach Cobbler Pound Cake is a soft and decadent cake that is baked to perfection. This pound cake is layered with peaches and an easy glaze.
Prep Time 15 mins
Cook Time 1 hr
Let Cool 30 mins
Total Time 1 hr 45 mins
Servings 12
Cuisine American
Course Dessert
Calories 743
Author Eating on a Dime

Ingredients

  • For the Cake:
  • 3 cups All Purpose Flour
  • 3 cups Granulated Sugar
  • 6 Large Eggs
  • 1 1/2 cup Unsalted Butter
  • 8 oz Cream Cheese softened at room temperature
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 cup diced peaches fresh or canned with the juices drained off
  • For the Topping:
  • 2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
  • 1/2 cup Brown Sugar
  • 1/4 cup Melted Butter
  • For the Glaze:
  • 1 cup Confectioners Sugar
  • 1 tsp Vanilla Extract
  • 2-3 Tbsp Milk adjust to desired thickness
  • 2 Tbsp Brown Sugar for sprinkling on cake

Instructions

  • Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
  • In a large mixing bowl, cream together the butter, sugar and cream cheese until combined.  Then add in the eggs, one at a time, mixing after each egg.
  • Then add in the vanilla extract.
  • Next gradually add the flour, ½ cup at a time and mix on low speed.  Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
  • Then gently fold the diced peaches into the cake batter.  Set the batter aside while you prepare the cake topping.
  • Melt the butter in a small bowl and then mix it with the brown sugar.
  • Place the sliced peaches in the bottom of the greased bundt pan.  Then cover the slices with the brown sugar and melted butter mixture.
  • Pour the cake batter on top making it as even as possible.  Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
  • Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean.
  • Then remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
  • While the cake is cooling, prepare the glaze.  Whisk together the confectioner’s sugar, vanilla extract and milk.  Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
  • Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top and it’s ready to slice, serve and enjoy!

Nutrition Facts

Calories 743kcal, Carbohydrates 100g, Protein 8g, Fat 36g, Saturated Fat 22g, Polyunsaturated Fat 2g, Monounsaturated Fat 10g, Trans Fat 1g, Cholesterol 172mg, Sodium 183mg, Potassium 164mg, Fiber 1g, Sugar 75g, Vitamin A 1327IU, Vitamin C 2mg, Calcium 58mg, Iron 2mg

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Peach Cobbler Pound Cake is a soft and decadent cake that is baked to perfection. This pound cake is layered with peaches and an easy glaze. Easy to make and is so beautiful. #eatingonadime #peachcobbler #poundcake
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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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