This Easy Peach Cobbler Pound Cake combines the best of both worlds—moist pound cake and sweet, juicy peaches! It’s a wonderful treat for any occasion.
I can’t resist adding a scoop of ice cream on top! Honestly, this cake is so simple to make, you’ll want to bake it again and again. 🍑💖
Key Ingredients & Substitutions
Yellow Cake Mix: The base of this cake. If you’re looking to cut down on processed ingredients, you can make a homemade cake mix using flour, sugar, baking powder, and salt instead.
Instant Vanilla Pudding Mix: This adds moisture and flavor. If you need a substitute, try using an equal amount of cornstarch mixed with vanilla extract for flavor.
Sour Cream: This adds richness and moisture. You could use plain yogurt or buttermilk as alternatives. Greek yogurt also works well and adds protein!
Sliced Peaches: Canned peaches are convenient here, but fresh or frozen peaches can certainly be used instead. Just be sure to slice them thin if they are fresh!
Cinnamon: A touch of cinnamon brings warmth. You could use nutmeg for a slightly different flavor or even add a bit of cardamom for something unique.
What’s the Best Way to Ensure a Moist Pound Cake?
The key to a moist pound cake is careful mixing and proper baking! Over-mixing can lead to a dense cake, while under-baking can leave it gooey. Follow these tips:
- Mix the batter until just combined. A few lumps are okay!
- Test for doneness using a toothpick. If it comes out clean, your cake is done!
- Poking holes and drizzling glaze while the cake is warm helps lock in moisture and flavor.
Taking these steps will help you achieve a soft, moist cake that everyone will love!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can (15 oz) sliced peaches in syrup, drained (reserve syrup for glaze)
- 1 teaspoon cinnamon
- 1/2 cup sugar (for peach topping)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prep and 65–75 minutes to bake, plus cooling time. It’s easy to make and perfect for sharing!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First things first! Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan so your cake doesn’t stick later. You want a beautiful cake that comes out smoothly!
2. Combine The Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, and vanilla extract. Using a mixer, mix on medium speed until everything is well blended and smooth. You’ll have a lovely, thick batter ready to pour.
3. Layer the Batter and Peaches:
Pour half of the batter into the prepared pan. Now, in a small bowl, mix the sliced peaches with the sugar and cinnamon. Spread half of this peach mixture evenly over the batter in the pan. Then, pour the rest of the batter on top and finish with the remaining peaches.
4. Swirl the Peaches:
Grab a knife or skewer and gently swirl the peaches into the batter. This creates a beautiful marble effect that looks enticing and adds to the flavor!
5. Bake the Cake:
Put your cake in the preheated oven and bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as it bakes and enjoy the delightful smell filling your kitchen!
6. Make the Peach Glaze:
While the cake is baking, you can prepare a sweet peach glaze. Mix 1/4 cup of the reserved peach syrup with 1/2 teaspoon cinnamon. Slightly warm this mixture, so it’s easier to drizzle later.
7. Cool and Glaze the Cake:
Once the cake is done, carefully remove it from the oven and let it cool in the pan for about 10 minutes. Then invert it onto a wire rack that’s placed over a baking sheet. This helps catch any drips from the glaze.
8. Finish and Serve:
While the cake is still warm, poke holes all over the top with a skewer or fork. Slowly drizzle the warm peach glaze over the cake, allowing it to soak in beautifully. Let it cool completely before slicing and serving.
Enjoy this moist, fruity pound cake that tastes like a peach cobbler in every delicious bite! Perfect for gatherings or a special treat at home!
FAQ: Easy Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Absolutely! You can use fresh peaches. Just peel, slice, and ensure they’re ripe for the best flavor. About 2–3 medium-sized peaches should be enough to replace the canned peaches.
How Can I Make This Cake Gluten-Free?
To make it gluten-free, substitute the yellow cake mix with a gluten-free cake mix and ensure that the pudding mix is also gluten-free. This way, you can enjoy the cake without the gluten!
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze for up to 3 months. Just wrap it well to prevent freezer burn!
Can I Add Additional Spices to the Recipe?
Yes! If you want to add more flavor, consider adding nutmeg or even some ginger along with the cinnamon for a warm, autumn-inspired twist. Just be careful not to overwhelm the peach flavor!
