This Easy Peach Cobbler Pound Cake combines the rich, buttery flavor of pound cake with sweet, juicy peaches. It’s a delightful treat that’s perfect for summer gatherings!
I love how simple it is to whip up this cake! Just mix, bake, and enjoy the peachy goodness. It also makes the house smell amazing—your neighbors might come knocking! 🍑
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the cake, providing flavor and structure. If you’re looking for a healthier option, use a homemade cake mix or a white cake mix instead.
Instant Vanilla Pudding Mix: It keeps the cake moist. You can substitute it with instant almond or butterscotch pudding for a different flavor. Just make sure it’s instant, as cooked pudding won’t work in this recipe.
Fresh Peaches: I suggest using juicy, ripe peaches for the best flavor. If they’re out of season, canned peaches work well too. Just drain and pat them dry to prevent excess moisture in your cake.
Cinnamon: This adds warmth and comfort to the flavor. Feel free to adjust the amount or try nutmeg for a unique twist.
Nuts: Pecans or walnuts add great texture and taste, but if you’re nut-free, you can leave them out or substitute with pumpkin seeds.
How Do I Ensure My Cake Bakes Evenly?
Baking evenly can be tricky, but here are some simple tips:
- Make sure your oven is fully preheated to 350°F before placing your cake inside.
- Use a bundt pan or tube pan, as they distribute heat better than flat pans.
- Check your cake at the lower end of the baking time (60 minutes). Insert a toothpick in the center; it should come out clean.
- If the top starts browning too quickly, place a piece of aluminum foil over it to prevent burning.
Let the cake cool fully before removing it from the pan—this helps it firm up and prevents sticking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious peach cobbler pound cake will take about 20 minutes to prepare and 60-70 minutes to bake. After baking, you’ll need to let it cool for about 15-20 minutes in the pan and then completely on a wire rack. In total, you can enjoy your cake in about 2 hours!
Step-by-Step Instructions:
1. Prepping the Cake Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or tube pan to make sure your cake comes out easily after baking.
2. Mixing the Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, and water. Mix this at medium speed for about 2 minutes until it’s all blended and smooth. The batter should be nice and fluffy!
3. Layering the Batter:
Now, take half of the cake batter and spoon it into the prepared pan, making sure to spread it out evenly along the bottom.
4. Preparing the Peach Mixture:
In a separate bowl, mix the diced peaches with cinnamon, granulated sugar, brown sugar, and chopped nuts if you’re using them. This sweet peach mixture will add a wonderful flavor!
5. Adding Peaches & Butter:
Spread the peach mixture evenly over the first layer of cake batter in the pan. Then, gently pour the melted butter over the peaches to add richness and moisture.
6. Adding the Final Cake Layer:
Spoon the remaining cake batter on top of the peach layer, carefully covering all the peaches so they’re tucked inside. Smooth it out as best as you can.
7. Baking the Cake:
Your cake is ready to bake! Place the pan in the preheated oven and bake for 60-70 minutes. To check if it’s done, insert a toothpick in the center—it should come out clean.
8. Cooling the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for 15-20 minutes. This helps it firm up a bit. After cooling, gently remove it from the pan and let it cool completely on a wire rack.
9. Making the Glaze:
For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to get your desired drip consistency.
10. Drizzling and Serving:
When the cake is completely cool, drizzle the glaze over the top. Slice it into pieces and enjoy your moist, flavorful peach cobbler pound cake with family and friends!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches in This Recipe?
Absolutely! If you’re using frozen peaches, make sure to thaw and drain them well to remove excess moisture. Pat them dry with paper towels before mixing them into the batter to keep the cake from getting too soggy.
How Can I Store Leftovers?
Store any leftover peach cobbler pound cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Can I Make This Cake Without Nuts?
Definitely! If you or someone else is allergic to nuts or simply prefers not to use them, you can leave the chopped pecans or walnuts out entirely. The cake will still be delicious and moist!
What Should I Serve This Cake With?
This cake is delicious on its own, but it pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for a special treat!
