Name: Peach Cobbler Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 package (8 oz) cream cheese, softened; 1/2 cup butter, softened; 4 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1/2 cup sugar; 2 cups fresh or canned peaches, sliced; 1 teaspoon ground cinnamon; 1/4 cup brown sugar

This Peach Cobbler Pound Cake combines the rich, dense texture of a classic pound cake with the sweet, fruity flavors of a peach cobbler. It’s a delightful fusion dessert that brings together two beloved treats into one spectacular creation. The cake features a moist, buttery base studded with juicy peach slices and finished with a cinnamon-sugar topping reminiscent of traditional cobbler.

Why You’ll Love This Recipe

This Peach Cobbler Pound Cake is the perfect dessert for any occasion. The convenience of using a cake mix as the base means it’s incredibly easy to prepare, while the addition of cream cheese and sour cream elevates it to bakery-quality status. You’ll love how the fresh peaches create pockets of sweet, fruity goodness throughout the cake, and the cinnamon-brown sugar topping adds a wonderful caramelized crunch. It’s ideal for summer gatherings when peaches are in season, but can be enjoyed year-round using canned peaches. The familiar comfort of pound cake paired with the nostalgic flavors of peach cobbler makes this recipe an instant family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yellow cake mix forms the foundation of this recipe, providing convenience while still allowing for a homemade taste. It gives the cake its structure and subtle vanilla flavor.

Cream cheese adds richness and a slight tanginess that balances the sweetness of the cake. It also contributes to the pound cake’s dense, velvety texture.

Butter is essential for that classic pound cake richness. It creates a tender crumb and adds a beautiful buttery flavor to the finished cake.

Eggs provide structure and stability to the cake while contributing to its moisture. They help bind all the ingredients together and give the cake its lift.

Sour cream is the secret to this cake’s incredible moisture. It adds a subtle tang that complements the sweetness of the peaches and prevents the cake from being too dry.

Vanilla extract enhances all the other flavors in the cake with its warm, aromatic quality. It’s especially complementary to the peach flavor.

Sugar sweetens the cake batter and helps create a tender texture. It dissolves during baking to provide sweetness throughout the cake.

Peaches are the star of this show, bringing their sweet, juicy texture and distinctive flavor. You can use fresh peaches when they’re in season or canned peaches for convenience year-round.

Ground cinnamon adds that classic cobbler spice that pairs perfectly with peaches. It creates a warm, aromatic quality that makes this cake feel like comfort food.

Brown sugar combines with the cinnamon to create a topping that caramelizes slightly during baking, mimicking the crumbly topping of a traditional cobbler.

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until well combined.
Gradually add the yellow cake mix and sugar, mixing on low speed until just incorporated. Don’t overmix.
If using canned peaches, drain them well. If using fresh peaches, peel and slice them.
Gently fold 1 1/2 cups of the peach slices into the batter.
In a small bowl, combine the ground cinnamon and brown sugar.
Pour half of the batter into the prepared pan. Sprinkle with half of the cinnamon-sugar mixture.
Add the remaining batter and arrange the remaining 1/2 cup of peach slices on top.
Sprinkle the rest of the cinnamon-sugar mixture over the peaches.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Servings and Timing

This Peach Cobbler Pound Cake serves 12-16 people, depending on how thick you slice it. Preparation time is approximately 20 minutes, and baking time is 50-60 minutes, bringing the total time to around 1 hour and 20 minutes, plus cooling time. Allow at least 1 hour for the cake to cool before serving for the best texture and flavor.

Variations

Streusel Topping: Add a traditional streusel topping made with flour, butter, sugar, and cinnamon for an extra cobbler-like experience.

Mixed Berry Cobbler Cake: Substitute half or all of the peaches with a mix of berries like blueberries, raspberries, and blackberries.

Spiced Peach Cake: Add nutmeg, ginger, and a pinch of cloves to the cinnamon for a more complex spice profile.

Peaches and Cream Cake: Drizzle the cooled cake with a cream cheese glaze made from cream cheese, powdered sugar, and a splash of milk.

Almond Peach Cake: Add 1/2 teaspoon of almond extract and sprinkle sliced almonds on top before baking.

Storage/Reheating

Room Temperature Storage: This cake can be stored at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 2 days.

Refrigeration: For longer storage, keep the cake in the refrigerator for up to 5-7 days. Wrap it well or store in an airtight container to prevent it from drying out.

Freezing: This cake freezes beautifully. Wrap individual slices or the entire cake (once completely cooled) in plastic wrap, then in aluminum foil, and place in a freezer-safe container. It will keep for up to 3 months in the freezer.

Reheating: To serve warm, reheat individual slices in the microwave for 15-20 seconds. For a crisper texture, you can also reheat slices in a 300°F oven for about 5-10 minutes.

Serving Suggestion: For an extra special dessert, warm a slice slightly and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute the yellow cake mix with white cake mix, vanilla cake mix, or even a butter pecan cake mix for a different flavor profile. Each will provide slightly different results, but all will work well with the peach cobbler theme.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs (but no wet batter), the cake is done. Due to the moisture from the peaches, be sure to check carefully.

Can I use frozen peaches instead of fresh or canned?

Yes, frozen peaches will work, but they should be thawed completely and drained well to remove excess moisture. Pat them dry with paper towels before adding to the batter to prevent the cake from becoming too wet.

My cake is sticking to the pan. What did I do wrong?

Make sure to thoroughly grease and flour your bundt or tube pan. For extra insurance against sticking, you can use a baking spray that contains flour, or line the bottom of the pan with parchment paper if using a tube pan.

Can I make this cake ahead of time for an event?

Absolutely! This cake actually tastes better the day after baking as the flavors have time to meld. You can make it 1-2 days in advance and store it in an airtight container at room temperature.

How do I prevent the peaches from sinking to the bottom of the cake?

Toss the peach slices in a tablespoon of flour before folding them into the batter. This helps them stay suspended in the batter during baking rather than sinking to the bottom.

Can I reduce the sugar in this recipe?

You can reduce the white sugar by up to 25% without significantly affecting the texture of the cake. However, I wouldn’t recommend reducing the brown sugar in the topping as it contributes to the cobbler-like finish.

What’s the best way to slice peaches for this recipe?

For the best texture in the cake, cut peaches into approximately 1/2-inch slices. If they’re too large, they can weigh down the batter; if they’re too small, they might disappear into the cake.

My cake seems too dense. What might have gone wrong?

Overmixing the batter can lead to a dense, tough cake. Mix just until the ingredients are combined. Also, make sure your butter, cream cheese, and eggs are at room temperature before starting.

Can I add nuts to this recipe?

Absolutely! Chopped pecans or walnuts would make excellent additions. Add about 1/2 cup of chopped nuts to the batter, or sprinkle some on top with the cinnamon-sugar mixture for added texture and flavor.

Conclusion

This Peach Cobbler Pound Cake beautifully marries the comfort of traditional pound cake with the beloved flavors of peach cobbler. The result is a dessert that’s both familiar and exciting – rich and buttery with juicy bursts of peach and a cinnamon-sugar topping that adds the perfect finish. Its versatility makes it suitable for casual family dinners and special occasions alike. Whether you’re enjoying peaches at the height of summer or using canned peaches in the depths of winter, this cake brings sunshine to any table. The simplicity of preparation coupled with impressive results makes this a recipe you’ll return to again and again, creating sweet memories with every slice.