This Easy Peach Cobbler Pound Cake combines the sweet flavors of juicy peaches with a rich, buttery cake. It’s perfect for any gathering or simply enjoying at home!
When I make this cake, it feels like summer on a plate! The peaches add a nice touch, and I can’t resist a slice with a scoop of ice cream on top. Yum! 🍑
What I love about this recipe is how simple it is! Just mix the ingredients, bake, and you’re ready to impress friends and family with a delicious treat. Enjoy every bite!
Key Ingredients & Substitutions
Yellow cake mix: This is the base of the cake and adds sweetness and fluffiness. If you prefer a homemade version, you can substitute with a basic cake batter made from flour, sugar, baking powder, and milk.
Cream cheese: It adds richness and moisture to the cake. You can use Greek yogurt or sour cream for a lighter option. They both keep the cake moist but might change the texture slightly.
Sliced peaches: Canned peaches work great for convenience, but fresh or frozen peaches can be a lovely substitute if they’re in season. Just make sure to adjust the cooking time as fresh and frozen produce varies.
Ground cinnamon: This enhances the flavor beautifully. Try nutmeg or allspice for a different spice profile. They’ll give your cake a unique twist!
Why is Proper Mixing Important?
Mixing the ingredients correctly is crucial for the cake to rise and have the right texture. Here’s how to ensure success:
- Beat the cream cheese, sugar, and butter until creamy to incorporate air, which promotes fluffiness.
- Add eggs one at a time! This helps bind the ingredients properly, leading to a better structure.
- When you add the cake mix, mix it until just combined. Overmixing can make your cake dense.
Taking these steps will help you achieve a light and delicious pound cake every time. Happy baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cans (15 oz each) sliced peaches in juice, drained
- 1 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake requires about 15 minutes of prep time and 50–60 minutes of baking time. Don’t forget to let it cool for about 15 minutes before you dig in. Altogether, you’re looking at a little over an hour to bake this delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, grab a 10-inch Bundt pan and grease it with butter or spray, then sprinkle some flour inside to prevent sticking. This is an important step to ensure your cake comes out effortlessly!
2. Mix the Base Ingredients:
In a large mixing bowl, combine the softened cream cheese, sugar, and butter. Use a hand mixer or stand mixer to beat them together until the mixture is smooth and creamy. This step is crucial for a rich cake texture!
3. Add the Eggs and Vanilla:
Next, add the eggs one by one, mixing well after each addition. This helps incorporate them fully into the batter. After all the eggs are in, stir in the vanilla extract for added flavor.
4. Combine with the Cake Mix:
Now it’s time to add the yellow cake mix. Gradually mix it into your batter until just combined. Be careful not to overmix! A few lumps are perfectly fine. We want a fluffy cake, not a dense one!
5. Fold in the Peaches:
Gently fold in the drained sliced peaches and ground cinnamon. This adds lovely flavor and moisture to your cake. Make sure the peaches are evenly distributed throughout the batter.
6. Pour and Bake:
Pour the batter into your prepared Bundt pan, smoothing out the top with a spatula. Pop it into the oven and bake for 50–60 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, it’s done!
7. Cooling Time:
Once baked, let the cake cool in the pan for about 15 minutes. This allows it to set a bit. After that, carefully invert it onto a wire rack to cool completely. Patience is key—it’ll be worth it!
8. Finish and Serve:
If you’d like, dust the top with powdered sugar before serving. Slice it up, and enjoy your Easy Peach Cobbler Pound Cake with a scoop of ice cream or just as it is!
Happy baking! 🍑
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches can be used; just peel and slice them into bite-sized pieces. You’ll need about 4-5 medium peaches to replace the canned ones. Keep in mind that fresh peaches contain more moisture, so be sure to bake the cake a little longer if necessary.
How Do I Store Leftover Cake?
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week, or freeze it for up to three months.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the batter a day in advance and store it in the refrigerator. If you choose to bake it later, let the batter sit at room temperature for about 30 minutes before baking to ensure even cooking.
What Can I Substitute for Cream Cheese?
If you’re looking for an alternative, Greek yogurt or sour cream can work well in place of cream cheese. They will still provide moisture and a creamy texture, but keep in mind this may slightly alter the flavor and consistency of the cake.
