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Peach Cobbler Pound Cake is a soft and decadent cake that is baked to perfection. It blends two Southern Classics into one delicious dessert! This show-stopper dessert is perfect for any occasion.
Why You’ll Love this Peach Cobbler Pound Cake Recipe!
Peach Cobbler is one of my favorite desserts to make. We have made Crock Pot Peach Cobbler Recipe and in the oven. Combining two of my favorite desserts with an amazing glaze creates this Peach Cobbler Pound Cake Recipe.
This rich and decadent cake is the perfect holiday dessert. Turn you classic peach cobbler to an amazing pound cake for a crowd favorite dessert. Serve it warm with ice cream for a dinner-party finale, or enjoy a thick slice with morning coffee—either way, it’s pure Southern comfort and the perfect dessert for any peach lover.
You may even love these cobbler recipes Blueberry Cobbler, Peach Dump Cake and Peach Cobbler for another delicious idea.
Ingredients
- All Purpose Flour – The base of the cake. You can also use cake flour
- Granulated Sugar – Adds the sweetness to the cake
- Large Eggs – We recommend to use room temperature eggs
- Butter – We recommend unsalted butter
- Cream Cheese – Softened at room temperature
- Vanilla Extract – Use Pure Vanilla Extract
- Diced Peaches – Fresh or canned with the juices drained off
Scroll to the recipe card for the full recipe
How to Make Peach Cobbler Pound Cake
Step 1 Prepare Oven and Bundt Pan – Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
Step 2 – Mix together Wet Ingredients – In a large mixing bowl, cream together the butter, sugar and cream cheese until combined.
Step 3 – Add Eggs – Then add in the eggs, one at a time, mixing after each egg.
Step 4 – Mix in Vanilla – Then add in the vanilla extract to the large bowl. You can use a stand mixer or a hand mixer.
Step 5 – 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. Then gently fold the diced juicy peaches into the cake batter.
Step 6 – Melt Butter – Melt the butter in a small bowl and then mix it with the brown sugar.
Step 7 – Add in Slice Peaches and Brown Sugar Mixture – Place the sliced peaches in the bottom of the bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
Step 8 – 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.
Step 9 – 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.
Step 10 – Let Cake Cool – Then remove the buttery pound cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
Step 11 – Prepare Glaze – While the cake is cooling, prepare the glaze. Stir 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.
Step 12 – 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!
Peach Cobbler Pound Cake
Ingredients
For the Cake:
- 3 cups All Purpose Flour
- 3 cups Granulated Sugar
- 6 Large Eggs
- 1 ½ cup Unsalted Butter
- 8 oz Cream Cheese softened at room temperature
- 2 tsp Vanilla Extract
- ¼ 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)
- ½ cup Brown Sugar
- ¼ 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!
Recipe Video
Recipe Notes
- 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. Mix with an electric mixer or a stand mixer.
- 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.
- 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.
- Cinnamon – Cinnamon and nutmeg is a great addition and adds warm flavors
Nutrition Facts
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.
Frequently Asked Questions
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, even if it isn’t peach season. So using frozen or canned peaches will mix perfectly with this 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 plastic wrap and aluminum foil then place in the fridge. You can also store in an airtight container. Storing pound cake properly ensures that it will last up to 5 days.
Yes, you can freeze this Peach Cobbler Pound Cake for up to 3 months in a freezer safe container. Thaw in the fridge overnight when ready to serve.
More Easy Peach Recipes
Easy Ice Cream Desserts
Homemade Peach Ice Cream Recipe
Easy Slow Cooker
Crock Pot Peach Dump Cake
Easy Dessert
Crock Pot Peach Cobbler Recipe
We love to hear from you! If you make this Peach Cobbler Pound Cake Recipe, please leave us a comment or a star review.
Is it better to glaze and eat right away or glaze and wait til it sets?
I like to eat it immediately.
Everyone loves this cake! I’ve made it three times this summer. I did increase the amount of cut up peaches to 2 cups. It’s taken 1 1/2 hours to bake in a 325’ oven but worth the wait!
I’m so glad everyone enjoyed it – Thank you for sharing!