Easy Peach Cobbler Pound Cake Recipe
Transforming all of the flavors of peach cobbler into a moist and delicious easy Peach Cobbler Pound Cake is amazing. The best part is that you don’t have to wait for peaches to be in season. This recipe uses canned peaches, although fresh can also be used.
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Perfect Peach Upside Down Cake
If you are a peach lover, this easy to make and totally delicious peach cake is for you. From the moist cake to the sweet peaches and crumb topping, each bite gives you the tasty goodness of peach cobbler in a bundt cake.
It will quickly become one of your favorite desserts and using canned peaches allows you to make it all year long.
Ingredients needed for this Recipe
- Vanilla Cake Mix- A wonderful base layer for this moist and delicious cake.
- Vanilla Pudding Mix- Adding pudding mix gives you a classic pound cake texture that is a bit dense.
- Canned Peaches- Peach slices from the can are chopped down into bite sized pieces for the peach layer. The juice of the peaches is reserved for the glaze.
- Cinnamon- Adding a bit of cinnamon to all of the elements of this cake gives the end result a wonderful cobbler flavor.
- Butter- Melted butter gives the peach layer a wonderful buttery taste. Softened butter is used to get a wonderful crumb mixture for the top of the cake and serving.
- Granulated Sugar- Using granulated sugar will give the crumb mixture a lighter colored and perfectly sweet crumb layer.
See recipe card for full information on ingredients and quantities.
Substitutions/Variations
Cake Mix- Try using a white or yellow cake mix for the same great flavor and texture.
Peaches- While using canned peaches in heavy syrup for this peach dessert is convenient, fresh peaches and frozen sliced peaches can also be used. Ripe peaches in the summer are especially wonderful and perfect for this peach cobbler cake.
Sour Cream- Try using Greek yogurt in place of sour cream for the same great tang.
Vanilla Extract- Try adding a bit of almond extract to the cake batter and glaze for a deep flavor that goes great with peach flavor.
Granulated Sugar- Use brown sugar in the crumb topping instead of regular sugar for a deep rich flavor.
How to make a Peach Cobbler Cake
Peach Topping and Cinnamon Pound Cake
1. Combine the diced peach slices with the melted butter, brown sugar and cinnamon. Mix and set aside.
2. In a medium bowl add the cake mix, instant pudding mix, and cinnamon. Whisk until everything is incorporated. Add milk, eggs, sour cream and vanilla extract. Mix together using an electric mixer until you have a thick batter.
3. Spray a bundt cake pan liberally with nonstick cooking spray and pour the peach, brown sugar mixture into the bottom of the pan.
4. Add the pound cake batter over the top of the peaches. Bake in a 325 degree oven for 55-60 minutes or until a toothpick inserted in the center of the cake comes out with a few crumbs. Cool in the pan and on a cooling rack for an hour before inverting it onto a serving plate.
Crumble Topping
5. While the cake is cooling, combine the crumb topping ingredients. Pour the mixture onto a silicone mat {or parchment paper} lined baking sheet.
6. Bake at 400 degrees for 9-11 minutes or until golden brown.
Glaze and Assembly
7. Once the cake has cooled for an hour, turn it out onto a cake plate. Combine the glaze ingredients in a small bowl and whisk until pourable.
8. To assemble this peach cake, add the crumb mixture and glaze to the top of the cake. Serve excess crumb mixture with each slice of cake.
Expert Tips
- Wait to spray the bundt pan until you are ready to use it. If you do this step too early the spray will pool at the bottom of the pan.
- If you use fresh or frozen peaches, use milk for the glaze instead of peach juice. It will help to thin the mixture and still taste great.
- Start checking the cake for doneness at 50 minutes. This will help you to not over bake and get a super moist pound cake. Be sure to pull it from the oven when there are a few moist crumbs on the toothpick {but no raw batter}, don’t wait until it is clean.
- Reserve the canned peach juice. Using it in the glaze adds a wonderful peach flavor and thins it out into a good consistency.
- Don’t over mix the crumb topping. If you overwork the mixture you will end up with a paste instead of a nice crumbly texture.
Storing and Freezing
Store- Store leftover cake in an airtight container or wrapped tightly in plastic wrap. It can be kept at room temperature for a couple of days but it will last longer when refrigerated.
Freeze- This cake can be frozen for up to 3 months. For best results cover the entire cake tightly with plastic wrap or aluminum foil. Defrost for a couple of hours at room temperature and top with fresh crumb mixture and vanilla glaze before serving.
Recipe FAQs
Absolutely! If you are making this cake during peach season I recommend it. Ripe fresh peaches add such a sweet flavor.
You can also use frozen peaches and still get a wonderful peach cake.
This cake is super versatile and can be served any time of day. In the morning it is perfect with your morning coffee.
It is especially amazing for dessert with a scoop of vanilla ice cream or homemade whipped cream. Don’t forget to save the extra crumb topping for serving.
There are a couple of things that help to get a great pound cake. This recipe is wonderful because the combination of cake mix and pudding give it amazing texture.
Other things you can do is to use room temperature ingredients and not over mix the batter. It is also better to bake the cake at a lower temperature for a longer time but remember to not over bake it.
Do you love peach recipes? Try one of these recipes…
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Easy Peach Cobbler Pound Cake Recipe
Ingredients
Peach Topping
- 15.25 ounces canned peaches {chopped}- reserve juice
- 3 Tablespoons brown sugar {lightly packed}
- ¼ cup butter {melted}
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Cinnamon Pound Cake
- 1 box vanilla cake mix {15.25 ounces}
- 1 box instant vanilla pudding mix {3.25 ounces}
- ½ teaspoon cinnamon
- 1 cup milk
- 4 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
Crumb Topping {optional}
- ⅔ cup all purpose flour
- ⅔ cup granulated sugar
- 4 Tablespoons butter {softened}
Peach Glaze
- 1 cup powdered sugar
- 2 Tablespoons reserved peach juice
- ½ teaspoon vanilla extract
- pinch salt
Instructions
Peach Topping
- In a medium bowl mix together chopped peaches, brown sugar, melted butter, cinnamon and nutmeg. Set aside while you prepare the cake batter.
Cinnamon Pound Cake
- Preheat the oven to 325°.
- In a medium bowl add cake mix, instant pudding mix, and cinnamon.. Whisk to combine. Add milk, eggs, sour cream and vanilla extract. Mix together using an electric mixer until you have a thick batter. Pour peach topping mixture around the bottom of a high quality bundt pan liberally sprayed with nonstick cooking spray and set aside.. Gently spoon the cake batter on top evenly and smooth the top.
- Bake for 50-65 minutes {start checking at 50 minutes} or until a toothpick inserted in the center comes out with only a few crumbs {but not not wet}. Let the cake cool in the pan for one hour.
Crumb Topping
- While the cake is cooling, turn the oven to 400 degrees and combine all of the crumb mixture ingredients in a small bowl. Work the mixture together into small crumbs using a pastry blender {or fork}. Don't overwork the mixture or you will get a paste and it will change the texture. Sprinkle the crumbs in an even layer onto a silicone mat {or parchment} lined baking sheet. Bake for 9-11 minutes or until golden brown.
Assembling and Peach Glaze
- Once the cake has cooled for an hour, carefully flip it onto a serving dish to cool completely. Once cooled, sprinkle the cobbler crumb topping over the cake on top of the peach mixture.
- To make peach glaze, whisk together powdered sugar, reserved peach juice, vanilla, and salt in a bowl. Add additional peach juice if it is too thick. Drizzle over cooled cake just before serving. Store leftovers in an airtight container at room temperature.
Video
Notes
- Wait to spray the bundt pan until you are ready to use it. If you do this step too early the spray will pool at the bottom of the pan.
- If you use fresh or frozen peaches, use milk for the glaze instead of peach juice. It will help to thin the mixture and still taste great.
- Don’t over mix the crumb topping. If you overwork the mixture you will end up with a paste instead of a nice crumbly texture.
