Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake is a delightful fusion of two classic desserts, combining the rich, buttery flavor of pound cake with the sweet, fruity essence of peach cobbler. The moist cake is studded with juicy peaches and topped with a luscious glaze, making it a perfect treat for any occasion.

Why You’ll Love This Recipe:

  • The combination of flavors in this cake is simply irresistible.
  • It’s a unique twist on traditional pound cake and peach cobbler.
  • The glaze adds a sweet finishing touch that complements the cake perfectly.


  • 3 cups All-Purpose Flour
  • 3 cups Granulated Sugar
  • 6 Large Eggs
  • 1 1/2 cups Unsalted Butter
  • 8 oz Cream Cheese, softened at room temperature
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 cup diced peaches, fresh or canned (with the juices drained off)

For the Topping:

  • 2 peaches, sliced (fresh or 8 oz canned sliced peaches with the juices drained)
  • 1/2 cup Brown Sugar
  • 1/4 cup Melted Butter

For the Glaze:

  • 1 cup Confectioners Sugar
  • 1 tsp Vanilla Extract
  • 2-3 Tbsp Milk (adjust to desired thickness)
  • 2 Tbsp Brown Sugar (for sprinkling on cake)


  • Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
  • In a large mixing bowl, cream together the butter, sugar, and cream cheese until combined. Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract.
  • Gradually add the flour, 1/2 cup at a time, mixing on low speed. Scrape down the sides of the bowl and mix to ensure the batter is fully combined. Mix in the salt.
  • Gently fold the diced peaches into the cake batter. Set the batter aside.
  • In a small bowl, melt the butter and mix it with the brown sugar. Place the sliced peaches in the bottom of the greased bundt pan and cover with the brown sugar and melted butter mixture.
  • Pour the cake batter on top, ensuring it is even. Tap the pan on the work surface to remove air bubbles.
  • Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle comes out clean. Cool the cake on a wire rack for 20-30 minutes.
  • While the cake is cooling, prepare the glaze by whisking together the confectioners sugar, vanilla extract, and milk. Adjust the milk for desired consistency.
  • Once the cake has cooled, invert it onto a cake pan and drizzle the glaze on top.
  • Prep Time: 20 minutes | Cooking Time: 60-70 minutes | Total Time: 1 hour 30 minutes | Servings: 12 | Kcal: 450 per serving


Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Recipe Tips:

  • For an extra burst of flavor, sprinkle some cinnamon or nutmeg over the peaches before adding the batter.
  • Serve the cake warm with a scoop of vanilla ice cream for a decadent dessert experience.

Enjoy this Peach Cobbler Pound Cake as a delicious treat that combines the best of both worlds—pound cake and peach cobbler!

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