This Easy Peach Cobbler Pound Cake is a sweet treat that combines fluffy cake with juicy peaches. It’s like your favorite peach cobbler and cake had a delicious baby!
It’s perfect for gatherings or a cozy night at home. I love tossing some ice cream on top for an extra fun touch. Who can resist that combo? 🍑🍰
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the cake. If you want to make it from scratch, combine flour, sugar, baking powder, and salt to mimic the cake mix. I love the convenience of using a mix, though!
Fresh Peaches: Fresh peaches are ideal for this cake, but you can use canned peaches if that’s what you have. Just drain them well to avoid excess moisture. Frozen peaches will work too; let them thaw and drain before using.
Sour Cream: This adds moisture to your cake. Greek yogurt is a great alternative if you prefer a healthier option—it offers a similar creaminess.
Cinnamon: It’s essential for that cobbler flavor. Feel free to adjust the amount based on your taste. Nutmeg can also be used for a different warm spice feel.
Nuts: Pecans or walnuts add crunch, but you can skip them or replace them with almonds if you prefer. I often leave them out for a nut-free version!
What’s the Best Way to Prepare the Pound Cake Batter?
Getting the batter just right is key to a fluffy pound cake. Start by mixing the wet ingredients until well blended before adding the dry ones. This helps ensure even mixing. Here’s how:
- Combine the cake mix and pudding mix in a bowl first to avoid lumps.
- In another bowl, beat the eggs, sour cream, vegetable oil, and vanilla until smooth.
- Gradually add the dry mix to the wet mix, beating until combined—don’t overmix!
Incorporate the peaches gently to maintain their shape. This way, you’ll have a nice blend of cake and fruit throughout!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 cups diced fresh peaches (peeled if desired)
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and around 55-65 minutes of baking time. Let the cake cool for about 15 minutes in the pan before inverting it, and then it’s ready to glaze and enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent the cake from sticking. A little patience here will pay off later when you want to release the cake!
2. Make the Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, and vanilla extract. Beat everything together on medium speed until you have a smooth, creamy batter. It should look delicious already!
3. Prepare the Peaches:
In a separate small bowl, toss the diced peaches with ground cinnamon, brown sugar, and chopped nuts (if you’re using them). This step is crucial as it gives the cake that delightful peach cobbler flavor and texture!
4. Layer the Batter and Peaches:
Pour half of the batter into the prepared bundt pan, spreading it evenly. Next, spoon half of the peach mixture over the batter. Carefully pour the remaining batter on top, smoothing it out gently, and then sprinkle the rest of the peaches on top.
5. Swirl for Effect:
Using a butter knife or skewer, gently swirl the peaches into the batter a little bit to create a marbled effect. Be careful not to over-mix, or you’ll lose that beautiful layering!
6. Bake and Cool:
Bake the cake for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. Once done, take the cake out of the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
7. Make the Glaze:
While the cake cools, prepare the glaze by whisking together powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth and pourable.
8. Glaze and Serve:
Once the cake has cooled completely, drizzle the glaze generously over the top. Slice it up and serve! If you feel like treating yourself, add some whipped cream or vanilla ice cream on top for an extra special touch.
Enjoy your moist, cinnamon-spiced Peach Cobbler Pound Cake with sweet glaze — it’s a delightful comfort dessert that’s sure to impress!
FAQ About Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw them first and drain any excess liquid to avoid making the cake too moist. Pat them dry with a paper towel if needed.
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day in advance. Just let it cool completely, wrap it tightly with plastic wrap, and store it at room temperature. When you’re ready to serve, add the glaze fresh for the best taste!
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, consider refrigerating it, where it will last for about a week.
Can I Substitute the Sour Cream?
Yes! You can replace the sour cream with Greek yogurt or plain yogurt for a similar texture and flavor. If you want a lighter option, you could use applesauce, but keep in mind this may alter the flavor slightly.
