Rich and full of flavor, this peach cobbler pound cake with cream cheese is an indulgent treat. This delectable dessert combines the moistness of pound cake with the classic flavors of a warm peach cobbler. The burst of fruity sweetness from the peaches is complemented by the moist, buttery cake, resulting in a truly tantalizing taste that will keep one's taste buds begging for more. With every bite of this delightful creation, you'll experience a medley of textures and tastes sure to please the palate. It's the perfect finale for any special occasion!
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If you are looking for a delicious, moist pound cake with a juicy surprise, this peach cobbler pound cake with cream cheese is the answer!
This delightful cake is an adaptation of Grandbaby Cakes' famous and ever-popular cream cheese pound cake recipe but with an added twist. It combines a classic pound cake and a beloved fruit cobbler together in one delectable dessert.
The cream cheese adds moisture and an unmistakable richness that can only be achieved through this special recipe while the abundance of fresh sliced peaches creates a complementary yet distinct flavor throughout the entire cake.
With the addition of a simple glaze, every bite will make your taste buds sing! Try it today and see just how amazing this peach cobbler pound cake recipe with cream cheese really is.
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Why You’ll Love This Recipe
If you’re looking for a dessert that will have everyone begging for more, look no further than this easy peach cobbler bundt cake with cream cheese. It’s the perfect blend of flavors combined in one delicious cake that is sure to be a family favorite.
Incorporating classic southern-style peach cobbler and dreamy cream cheese into an irresistible pound cake recipe has never been easier. I think you'll love this recipe and here are a few reasons why:
- It’s easy to prepare. All you need are a few pantry staples and fresh or canned peaches for an unforgettable dessert.
- It’s a total crowd-pleaser. Perfect for potlucks and parties, this cake is sure to have everyone talking about it.
- It’s incredibly moist and flavorful. The combination of pound cake and peaches creates an amazing flavor profile that is sure to please any palate.
- It’s the perfect balance of sweetness and fruitiness. Every bite is packed with sweetness and a burst of juicy peaches.
If you’re looking for an unforgettable dessert that everyone will love, this peach cobbler pound cake with cream cheese is a must-try!
What You’ll Need To Make Peach Cobbler Pound Cake
Cream Cheese Pound Cake
Butter: You will want to use unsalted butter for this recipe. Using unsalted butter allows you to control the amount of salt in your cake. Allow your butter to come to room temperature before using it in this recipe.
Oil: A little bit of oil makes this delicious cake extra moist. Use a neutral flavored oil such as avocado oil.
Cream cheese: You will need one 8-ounce package of cream cheese, brought to room temperature before getting started.
Vanilla extract: A splash of pure vanilla extract will make all the difference in this recipe. However, if you don't have vanilla extract you can substitute it for almond extract.
Granulated sugar: This recipe calls for regular granulated sugar.
Eggs: You will need 6 large eggs, brought to room temperature before getting started.
Flour: I recommend using cake flour for this recipe as it will create a light and fluffy cake. In a pinch, you can use all-purpose flour instead.
Cinnamon: A little bit of ground cinnamon will give this cake a warm and inviting flavor.
Salt: A pinch of salt helps to balance out the sweetness.
Peaches: This recipe calls for 1½ cups of diced peaches. You can use canned or fresh peaches for this recipe. If you are using canned peaches, make sure to drain them before adding them to the batter.
Peach Cobbler Topping
Peaches: You can use fresh or canned peaches for the topping. If using fresh peaches, peel the peaches and cut them into ¼-inch slices.
Brown sugar: Use light brown sugar for the topping. This will give the topping a nice caramel-like flavor and color.
Butter: For best results, use unsalted butter for this topping.
Cinnamon: A pinch of ground cinnamon will help to enhance the flavor of the topping and give it that traditional peach cobbler taste.
Vanilla Glaze
Confectioners sugar: Use confectioners sugar or powdered sugar for the glaze.
Milk: You will need milk for the glaze. I recommend using whole milk or 2% milk. You can use a splash of cream or water if you don't have milk on hand.
Vanilla extract: Use pure vanilla extract or vanilla bean paste to flavor the glaze.
Step-By-Step Instructions
Once you have gathered all the ingredients, it's time to get started. Here are the step-by-step instructions for how to make this easy peach cobbler pound cake recipe:
Step 1: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Thoroughly grease and flour a 12-cup bundt pan (I love this bundt pan from Nordic Ware).
Step 2: In the bowl of a stand mixer, combine the butter, oil, vanilla, and cream cheese and beat on high until well combined (2-3 minutes).
Step 3: Slowly add the granulated sugar to the bowl and beat on high until very light and fluffy (about 6-8 minutes).
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl as needed.
Step 5: Turn the mixer down to low and add the flour slowly. Once combined, add the cinnamon and salt to the bowl and beat on low speed until just combined.
Step 6: Fold in the diced peaches until they are evenly distributed throughout the batter then set the bowl of batter aside.
Step 7: Layer the sliced peaches in the bottom of the bundt pan.
Step 8: Prepare the topping by combining the brown sugar, butter, and cinnamon in a small bowl. Stir until everything is well combined then pour the mixture over the sliced peaches in the bundt pan.
Step 9: Gently pour the cake batter into the bundt pan, making sure to evenly distribute it over the peaches and topping. Make sure that you fill your pan no more than ¾ full.
Step 10: Place the cake in the preheated oven and bake for 55-70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cook time may vary, so begin checking for doneness at the 50-minute mark.
Step 11: Once the cake is done baking, let it cool in the pan for 10-15 minutes before turning it out onto a wire cooling rack.
Step 12: While the cake cools, prepare the glaze by combining the confectioner's sugar, milk, and vanilla extract in a medium-sized bowl. Whisk until smooth.
Step 13: Drizzle the glaze over the cooled cake, then slice and serve. Enjoy!
Tips & Tricks For Making The Best Peach Cobbler Pound Cake
While this peach bundt cake does have quite a few steps, it’s reasonably easy to make and doesn’t require any special baking skills. Here are a few tips and tricks to help you get the best results:
- Make sure that you set your eggs, cream cheese, and butter out at least an hour or two before you begin baking. Room-temperature ingredients will help ensure that your cake turns out light and fluffy.
- Make sure to grease and flour your bundt pan thoroughly (yes, even non-stick pans). This will help your cake release from the pan without sticking. If you're looking for a great bundt pan, I recommend this 12-cup Nordic Ware bundt pan.
- Make sure that you cream your butter, cream cheese, and sugar mixture until it's very light and fluffy. This recipe doesn't use any leavening agents, so this step is essential for getting a light cake.
- When layering the peaches in the bottom of your pan, make sure to spread them out in an even layer. This will help ensure that the cake bakes evenly and that you have a pretty layer of peaches spread over the entire cake.
- Don't overfill your pan--the batter should not go above the ¾ full mark. If you fill it too much, your cake may overflow and become a sticky mess.
- Let your cake cool completely before you slice into it and serve--this will help ensure that the cake stays together when you slice it.
Serving Suggestions And Substitutions
This peach cobbler pound cake is delicious with just a simple vanilla glaze, but you can also serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
You can also customize this recipe to suit your tastes. If you don't like peaches, you can swap them out for another type of fruit and use a different type of topping.
You can also switch out the cinnamon and add in different spices or extracts to change up the flavor.
Feel free to switch up the flavor of the glaze by using different extracts such as lemon, almond, or orange.
No matter what changes you make, this cake is sure to be a hit! Enjoy!
How To Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator and will last for up to 4 days.
If you want to freeze your cake, wrap it tightly in plastic wrap and foil before freezing. It will last for up to 3 months. Since it contains fruit, this cake might become a bit soggy after thawing.
To get the best results, let the cake sit at room temperature for an hour or so before serving.
Frequently Asked Questions
No! You can use any type of cake pan. Just keep in mind that your baking time may vary depending on the size and shape of your pan. If you don't plan on using a bundt pan, another important thing to consider is the size of your cake pan. This recipe makes quite a large batch of batter, so you may need two pans. If you're looking to buy a new bundt pan, I recommend this pan from Nordic Ware.
There are a few different ways to grease a bundt pan, but my favorite method uses shortening and flour. I like to thoroughly brush the inside of the pan with melted shortening and then dust it with flour. Make sure to tap out any excess before adding the batter.
Yes, you can use canned or fresh peaches for this recipe. If using canned peaches, just make sure to drain them well before adding them to the recipe.
Yes! This is a great recipe for making ahead of time. You can bake it up to a day in advance and store it, covered, at room temperature until ready to serve. Just be sure to let the cake cool completely before you cover it so that it stays fresh.
Tools And Equipment For This Recipe
KitchenAid Artisan Stand Mixer: This mixer makes it easy to cream your butter and sugar together. It also does a great job of gently mixing in the dry ingredients so you don't have to do it by hand.
Bundt Pan: This classic bundt pan made by Nordic Ware is perfect for this cake recipe. It gives the cake a professional-looking shape and ensures even baking.
Sweese Porcelain Cake Stand: A classic white cake stand is the perfect way to display your masterpiece. This porcelain stand by Sweese is simple yet elegant and will make your cake look like it belongs in a bakery!
📖 Recipe
Peach Cobbler Pound Cake With Cream Cheese
Ingredients
Cream Cheese Pound Cake
- 1½ cups unsalted butter room temperature
- 2 tablespoon avocado oil
- 8 ounces cream cheese room temperature
- 2 teaspoon vanilla extract
- 2¾ cups granulated sugar
- 6 large eggs room temperature
- ¼ teaspoon salt
- 3 cups cake flour
- ½ teaspoon ground cinnamon
- 1½ cups diced peaches fresh or canned
Peach Cobbler Topping
- 2 medium peaches thinly sliced
- ¼ cup butter melted
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
Vanilla Glaze
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Thoroughly grease and flour a 12-cup bundt pan.
- In the bowl of a stand mixer, combine the butter, oil, vanilla, and cream cheese and beat on high until well combined (2-3 minutes).1½ cups unsalted butter, 2 tablespoon avocado oil, 2 teaspoon vanilla extract, 8 ounces cream cheese
- Slowly add the granulated sugar to the bowl and beat on high until very light and fluffy (about 6-8 minutes).2¾ cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl as needed.6 large eggs
- Turn the mixer down to low and add the flour slowly. Once combined, add the cinnamon and salt to the bowl and beat on low speed until just combined.3 cups cake flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Fold in the diced peaches until they are evenly distributed throughout the batter then set the bowl of batter aside.1½ cups diced peaches
- Layer the sliced peaches in the bottom of the bundt pan.2 medium peaches
- Prepare the topping by combining the brown sugar, butter, and cinnamon in a small bowl. Stir until everything is well combined then pour the mixture over the sliced peaches in the bundt pan.¼ cup butter, ½ cup light brown sugar, ½ teaspoon ground cinnamon
- Gently pour the cake batter into the bundt pan, making sure to evenly distribute it over the peaches and topping. Make sure that you fill your pan no more than ¾ full.
- Place the cake in the preheated oven and bake for 55-70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cook time may vary, so begin checking for doneness at the 50-minute mark.
- Once the cake is done baking, let it cool in the pan for 10-15 minutes before turning it out onto a wire cooling rack.
- While the cake cools, prepare the glaze by combining the confectioner's sugar, milk, and vanilla extract in a medium-sized bowl. Whisk until smooth.1 cup confectioner's sugar, 2-3 tablespoon milk, 1 teaspoon vanilla extract
- Drizzle the glaze over the cooled cake, then slice and serve. Enjoy!
Nutrition
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
Scarlet says
This was a delicious peach dessert and so pretty too!
Yvette Berry says
I can't wait to try this recipe it looks very good thank you for sharing.
Jenna says
You're so welcome Yvette! I hope you enjoy it.
Keone Murphy says
I don't know about this one. Might enjoy it too much. Lol, definitely making this weekend. 🤠
Wendy says
Sounds very delightful, will be baking for Sunday dessert
Oyinda says
I will definitely tell you how everything turned out and tasted.
Sherrie CORBIN says
I making this oh yeah💗💗👌👌
Pam Whitney says
The Best!!!
This cake is absolutely one of the best I’ve tried. It is easy to make; it is easy to eat. And believe me, it is Not easy to leave any crumbs. It’s just that good. Thank you for the recipe!
Pam Whitney
Jenna says
I'm so glad you liked it Pam!
Daise Obrien says
I'm anxious to try this recipe, are we supose to spray or flour the cake pan before we add the peaches & batter?
Jenna says
Hi Daise. Yes, I recommend preparing the bundt pan before adding your peaches and batter. I brush the pan with a little bit of melted crisco and then dust it with flour, but I think that spray followed by a little flour would work too.
Mary Hellberg says
My Bundt pan is nine-cup capacity; I will have to scale this down to bake it. Any suggestions?
Jenna says
Hi Mary! If you feel like doing some math you could multiply everything by 0.75 and that should get you close to the right amount for a 9-cup bundt pan. I'd recommend just making a regular batch and pouring the excess batter into a muffin pan instead though. My mom made this recipe into muffins a few weeks ago and she said they turned out great!
Carol Hamilton says
Hello, can I substitute apple filling for the peaches, my son has an allergy to peaches?
Jenna says
Hi Carol! I haven't tried substituting apple in this recipe, but I don't see why it wouldn't work. I would suggest using fresh diced apples in the cake batter and apple slices for the topping rather than using apple pie filling. I'd love to hear how it turns out if you do substitute with apples. It sounds delicious - I might need to give it a try myself.
ANTONIETA says
It doesn't say in the recipe: the amount of butter, flour, sugar should be used
Jenna says
Hello Antonieta. The full recipe, including ingredient quantities, is included in the recipe card at the bottom of the page 🙂
Betty says
Good evening, I already make the cream cheese pound cake and have changed the flavor to lemon extract. When I changed it, I make a lemon glaze. Get requests every week. Made one for a retirement party this past weekend. But I can't wait to try this peach cobbler one since I love making peach cobbler.
Betty
Jenna says
A lemon cream cheese cobbler sounds delicious Betty! I hope you enjoy making this one too - I'd love to hear how it goes if you do decide to make it.
Tina says
Can you substitute all purpose flour for cake flour?
Jenna says
Hi Tina. Yes, you can use all purpose flour if you like but it may impact the texture a little bit. You could also try making your own cake flour substitute at home by combining all purpose flour and cornstarch or arrowroot powder. To make 3 cups of cake flour for this recipe, take out six tablespoons of flour from three cups of all purpose flour and replace it with six tablespoons of cornstarch or arrowroot powder.
Carol says
Would frozen peaches work?
Jenna says
Hello Carol. I haven't tested this recipe with frozen peaches, but I think they would probably be ok. I would recommend defrosting them first and draining off any excess liquid before adding them to the recipe.
Linda Walker says
I do not buy avocado oil. With the price of groceries, I am not buying it for one recipe. But, I’d like to try this cake. Can I use canola or vegetable oil?
Jenna says
Hi Linda. You can definitely use canola or vegetable oil. I think that most cooking oils would work in this recipe as long as they don't have a strong flavor.
Julia Izsak says
Could I make this into a round cake?
Jenna says
Hi Julia. I don't see why not. This recipe makes a lot of batter though, so you might need 2-3 round cake pans (or you could try halving the recipe).
LWeatherford says
This cake was AWESOME! Everyone loved it and wanted the recipe. I used frozen peaches in the bottom of the pan and canned peaches for the batter. I also used plain vegetable oil in the batter (because that's what I had on hand). Turned out GREAT! I had to bake it close to the longer suggested times. Thank you so much for the recipe! Everyone says it's a keeper!
Jenna says
I'm so glad you enjoyed it. It's always nice to hear!
Elaine Hill says
This pound cake is delicious, moist & beautiful! I should have used the smaller amount of milk for the glaze. The fresh peaches used were out of season, so this cake will only be better when peaches are in season!
Linda Knight says
This is my second time baking this cake and i’m making it again for Easter by popular demand. Thank you for sharing your recipe it’s DELICIOUS!
Jenna says
You're so welcome Linda! I'm glad you like it.
Linda says
Can you substitute the cream cheese for Greek yogurt?
Jenna says
Hi Linda. I haven't tried substituting the cream cheese for Greek yogurt, so I'm not sure how it would go. I'd love to hear how it goes if you try it 🙂
Kathy Matheny says
I just made this today with fresh peaches from our orchard. I consider myself a pretty experienced baker but what a mess it was trying to get it out of the pan. The brown sugar and peaches stuck so bad. I definitely greased and floured my pan. The taste is delicious, but the presentation, not so much 😬 instead of making a glaze I sprinkled with non-melting powder sugar, it covered up all the missing pieces of cake that stuck!
Jenna says
I'm sorry to hear that it stuck to your pan Kathy, but I'm glad that you enjoyed the taste 🙂 I've made this recipe a ton of times and never had issues with it sticking so I'm not sure what might have caused yours to stick. Did you let it rest in the pan for a while before attempting to turn it out?
Beverly says
I am in the middle of baking this recipe and I'm a little concerned. I used Swanns Down cake flour which does not contain baking powder, baking soda or salt, and these ingredients are not listed in the ingredients. Should I have added it?
Jenna says
Hi Beverly
This recipe does contain salt, but not baking soda or baking powder. It relies on the air whipped in during the creaming process to create lift so you don't need any baking powder or baking soda. This creates a beautiful moist, dense cake. I hope you enjoy it! 🙂