Peach Cobbler Bundt Cake (Pound Cake with Canned Peaches)
This Easy Peach Cobbler Pound Cake starts with a cake mix and canned peaches but is out of this world delicious!
Servings: 10 servings
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.
Nutrition
Serving: 1serving | Calories: 531kcal | Carbohydrates: 92g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 539mg | Potassium: 179mg | Fiber: 2g | Sugar: 63g | Vitamin A: 619IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 2mg