It started as a last-minute dessert for Sunday dinner. I had peaches on the counter and a craving I couldn’t shake. One hour later, this Peach Cobbler Pound Cake came out of the oven—warm, golden, and bubbling with buttery fruit. It was gone before it even cooled. That’s when I knew it was a keeper.
This cake is everything you love about a classic peach cobbler, baked right into a rich, buttery pound cake. On top, you get a sweet caramelized peach layer. Inside, every bite is soft, moist, and kissed with real peach preserves. It’s perfect for potlucks, holidays, or whenever you’re craving something nostalgic yet special.
If you want an easy dessert that feels like a big warm hug, this Peach Cobbler Pound Cake is it.
Table of Contents
Why You’ll Love This Recipe
This recipe is:
- Quick to prep—just 15 minutes
- A perfect mix of cobbler and pound cake in one pan
- Flexible with fresh, frozen, or canned peaches
- Impressive but easy enough for casual baking
- Made for sharing at gatherings, potlucks, or holidays
Ingredients You’ll Need
Cobbler Topping
This is the juicy, buttery base that bakes up into a sweet caramelized top.
- ¼ cup melted butter
- ½ cup packed light brown sugar
- 2 cups chopped peaches (fresh, canned, or thawed frozen)
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
Pound Cake Batter
Soft, rich, and flavorful with peach preserves and vanilla.
- 1½ cups unsalted butter, softened
- 1 (8-oz) package cream cheese, softened
- 1½ cups sugar
- ¾ tsp kosher salt
- 6 large eggs
- ½ cup peach preserves
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
Glaze
Just a light drizzle to tie the whole cake together.
- ½ cup powdered sugar
- 2 tsp milk
- ⅛ tsp ground cinnamon
Step-by-Step Instructions
1. Prep the Pan
Preheat your oven to 325ºF. Spray a 10-cup Bundt pan with baking spray that includes flour.
2. Make the Cobbler Topping
In a bowl, mix melted butter, brown sugar, cinnamon, salt, and peaches. Pour this mixture into the bottom of the pan.
3. Mix the Pound Cake Batter
Using a stand mixer with paddle attachment, beat butter and cream cheese until fluffy. Add sugar and salt, then mix until smooth.
Add eggs one at a time, mixing well after each. Then stir in peach preserves and vanilla extract.
In a separate bowl, whisk flour and baking powder. Gradually add to the wet mixture and mix just until combined.
4. Bake the Cake
Spoon the batter evenly over the peach topping in the pan. Smooth the top gently.
Place the Bundt pan on a foil-lined baking sheet to catch any overflow.
Bake for 60–65 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for at least 30 minutes. Then invert onto a platter and let it cool completely.
5. Add the Glaze
Stir together powdered sugar, milk, and cinnamon. Drizzle over the cooled cake.
Helpful Tips & Variations
- Use room temperature ingredients for the best texture.
- Freeze the cooled cake, tightly wrapped, for up to 3 months. Thaw overnight and let sit 30 minutes at room temp before serving.
- Add flavor with a splash of almond extract, nutmeg, or peach extract.
- Use fresh, frozen, or canned peaches. Just drain canned peaches well and thaw frozen ones before chopping.
Serving Suggestions
This cake shines on its own, but it’s even better with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A drizzle of caramel sauce
It’s a hit at Sunday dinners, holiday tables, and potlucks.
If you love fruit desserts, try my Peach Cobbler Cupcakes for bite-sized summer treats. Or serve a bowl of Fresh Peach Salsa to serve alongside fruity desserts at your next BBQ. For more cozy bakes, the Easy Italian Peach Crumb Cake is a must-make. And don’t miss the Peach Oatmeal Breakfast Cookies as a sweet start to your day.
FAQ
Can I make Peach Cobbler Pound Cake ahead of time?
Yes! Bake it the day before and store it in the fridge. Just glaze it before serving.
Do I need a Bundt pan, or can I use another cake pan?
A Bundt pan is ideal for shape and even baking. A tube pan may work, but loaf pans don’t hold the cobbler topping as well.
How do I prevent the cake from sticking to the pan?
Use baking spray with flour and coat the pan thoroughly. Let the cake cool for at least 30 minutes before turning it out.
Peach Cobbler Pound Cake Recipe Card (Tasty Plugin)
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Peach Cobbler Pound Cake Recipe – Easy Crowd Favorite
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Description
This Peach Cobbler Pound Cake combines buttery pound cake with juicy caramelized peaches and a cinnamon glaze. Perfect for holidays, potlucks, or casual baking days.
Ingredients
Cobbler Topping:
¼ cup melted butter
½ cup packed light brown sugar
2 cups chopped peaches (frozen, thawed; can use fresh or canned)
½ tsp ground cinnamon
¼ tsp kosher salt
Pound Cake:
1½ cups unsalted butter, softened
1 (8-oz) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
¾ tsp kosher salt
1 tsp baking powder
1½ cups sugar
½ cup peach preserves
1 Tbsp vanilla extract
Glaze:
½ cup powdered sugar
2 tsp milk
⅛ tsp ground cinnamon
Instructions
1. Preheat oven to 325ºF. Spray Bundt pan with baking spray with flour.
2. Mix melted butter, brown sugar, cinnamon, salt, and peaches. Pour into the bottom of the prepared pan.
3. In a stand mixer, beat butter and cream cheese until fluffy. Add sugar and salt; mix well.
4. Add eggs one at a time, mixing well after each addition. Mix in peach preserves and vanilla.
5. In another bowl, whisk flour and baking powder. Gradually add to the wet mixture and mix until just combined.
6. Spoon batter over the peach mixture in the pan. Smooth the top.
7. Place pan on a foil-lined baking sheet.
8. Bake for 60–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 30 minutes. Then invert onto a platter and cool completely.
10. Mix powdered sugar, milk, and cinnamon. Drizzle glaze over the cooled cake.
Notes
Use room temperature butter, cream cheese, and eggs for best texture.
Place a rimmed baking sheet under the Bundt pan while baking to catch overflow.
Store cake in an airtight container in the fridge for up to 5 days.
Freeze whole or sliced cake for up to 3 months. Thaw overnight and bring to room temperature before serving.
Serve with vanilla ice cream, whipped cream, or caramel drizzle.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Peach Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 31g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
More Such Recipes
Check out more peach-packed ideas:
- Peach Cobbler Cupcakes for bite-sized summer treats
- Easy Italian Peach Crumb Cake for more peach-packed baking
- Peach Oatmeal Breakfast Cookies as a sweet start to your day
Final Thoughts
This Peach Cobbler Pound Cake brings together the buttery crumb of pound cake with juicy, sweet peaches and a light glaze. It’s nostalgic, simple to make, and perfect for sharing.
If you make it, I’d love to hear how it turns out! You can tag me or message me over on Pinterest or Facebook with your creations.