Peach Cobbler Pound Cake Recipe — Moist Southern Peach Cake

This peach cobbler pound cake is a late-summer favorite — a moist, tender pound cake studded with juicy peaches and cream cheese, finished with a sweet peach-spiced glaze. It’s comforting, simple, and full of fresh peach flavor.

On hot late-August days there’s nothing quite like biting into a ripe peach and letting its juice drip down your arm. For breakfast we enjoy peach mango turnovers, but for dessert this peach cobbler pound cake takes the prize. The cake has chopped peaches folded into the batter, additional peach slices arranged in the pan, and a glaze flavored with reserved peach juice for extra brightness.

Throughout summer we like to highlight seasonal fruit in simple desserts like lemon blackberry bread, berry chantilly cake, lemon raspberry cheesecake bars, and classic lemon meringue pie — and even sneak vegetables into treats sometimes, as with chocolate zucchini bread. This recipe captures cobbler flavors in a rich, moist pound cake without any fancy ingredients.

🤔 What is a pound cake anyway?

Pound cake began in Europe in the early 1700s and was traditionally made with a pound each of butter, sugar, eggs, and flour, which is how it got its name. Modern versions use different proportions and often include baking powder or baking soda to produce a lighter crumb. Pound cakes are commonly baked in loaf or bundt pans and can be served plain, glazed, or topped with fruit.

🍑 Freestone vs clingstone peaches

You can use fresh peaches if you prefer, but this recipe uses canned peaches and their juice to flavor the batter and the glaze. If you use fresh peaches, replace the peach juice called for with the same amount of milk. When choosing fresh peaches:

• Clingstone peaches have flesh that clings to the pit. They’re great for eating fresh but harder to slice neatly.
• Freestone peaches separate from the pit easily, making them much simpler to slice and prepare for baking.

📋 Equipment

• Bundt pan
• Cooking spray

🧾 Ingredients

Cake batter

• Peaches (canned in juice)
• Reserved peach juice (from the can)
• Unsalted butter
• Eggs
• All-purpose flour
• Granulated sugar
• Brown sugar
• Cream cheese
• Milk
• Vanilla extract
• Lemon juice
• Baking powder
• Salt

Glaze

• Powdered sugar
• Reserved peach juice
• Milk
• Vanilla extract
• Cinnamon
• Nutmeg

See the recipe card below for exact measurements.

⭐ Ingredient notes

• Peaches: Canned peaches give you both fruit and flavorful juice to use in the batter and glaze. If substituting fresh, use milk in place of the peach juice.
• Flour: All-purpose flour provides structure for a denser pound cake; cake flour is too delicate for this style.
• Eggs: Use large eggs at room temperature so they blend evenly into the batter.
• Cream cheese: Room-temperature cream cheese mixes smoothly into the batter and keeps the cake rich and moist.

🥣 Making the cake batter

Preheat the oven to 325°F and grease a bundt pan well with cooking spray. In a mixer, cream together softened butter, granulated sugar, brown sugar, and cream cheese until pale and fluffy. Add vanilla, lemon juice, reserved peach juice, and milk and mix to combine. Beat in the eggs until the mixture is smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until combined — avoid overmixing. Fold in the chopped canned peaches.

Line the bottom of the prepared bundt pan with peach slices, arranging them around the pan (about 16 slices or nearly one 15-ounce can, depending on your pan). Pour the batter over the peaches and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.

⏲️ Baking

Bake on the middle rack for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. This cake bakes low and slow. Allow the cake to cool completely in the pan on the counter before inverting onto a serving plate.

🥄 Making the glaze

Whisk the powdered sugar with reserved peach juice, milk, vanilla, a pinch of cinnamon, and nutmeg until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. If you used fresh peaches, use milk instead of peach juice. Once the cake has cooled, pour or pipe the glaze over the top.

🍽 Serving

Serve this cake on its own, with the peach glaze, or topped with whipped cream or a scoop of vanilla ice cream. It pairs nicely with other summer fruit desserts like blueberry crisp or lemon blueberry bars. Expect second (and third) helpings — it disappears fast.

🧺 Storage

Store the cake in a covered container at room temperature for several days or refrigerate for up to a week. Freezing is not recommended because the fruit can make the cake soggy when thawed.

👩🏻‍🍳 Expert tips

• Bring eggs and cream cheese to room temperature for a smoother batter.
• Thoroughly spray or grease every groove of the bundt pan to prevent sticking.
• Allow the cake to cool completely before inverting so it releases cleanly from the pan.

❓ FAQ

Love desserts? Try a few more of our favorite recipes such as Mandarin Orange Cake with Pineapple Frosting, Dutch Oven Blueberry Cobbler, or Peach Mango Turnovers.

• Mandarin Orange Cake with Pineapple Frosting
• Dutch Oven Blueberry Cobbler
• Peach Mango Turnovers
• Lemon Blackberry Bread
• Berry Chantilly Cake
• Lemon Raspberry Cheesecake Bars
• Chocolate Zucchini Bread
• Lemon Meringue Pie
• Rice Pudding

Did you make this Peach Cobbler Pound Cake? Let us know in the comments below!

📝 Recipe

Peach Cobbler Pound Cake

This peach cobbler pound cake is a moist cake made with canned peaches, cream cheese, and a peach-spiced glaze.

Prep Time: 20 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 40 mins

Servings: 12

Equipment

• Bundt pan
• Cooking spray

Ingredients

Cake Batter

• 1½ cups canned peaches in juice, roughly chopped (about one 15-ounce can)
• 15-ounce can peaches, sliced (for lining pan)
• ¼ cup reserved peach juice
• 1 cup unsalted butter, softened
• 5 large eggs, at room temperature
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 Tablespoon light brown sugar, packed
• 8 ounces cream cheese, softened
• ½ cup milk
• 1 Tablespoon vanilla extract
• 2 teaspoons lemon juice
• 1 teaspoon baking powder
• ½ teaspoon salt

Glaze

• 2 cups powdered sugar
• 2 Tablespoons reserved peach juice
• 2 Tablespoons milk
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of nutmeg

Instructions

1. Preheat oven to 325°F. Grease a bundt pan thoroughly with cooking spray.
2. In a mixer, cream together butter, granulated sugar, brown sugar, and cream cheese until pale and fluffy.
3. Add vanilla, lemon juice, reserved peach juice, and milk; mix to combine. Add eggs and beat until smooth.
4. Whisk together flour, baking powder, and salt in a separate bowl. Fold dry ingredients into wet ingredients just until combined.
5. Stir in the chopped canned peaches.
6. Arrange peach slices around the bottom of the bundt pan. Pour batter over the peaches and smooth. Tap the pan to release air bubbles.
7. Bake on the middle rack for 70–80 minutes, or until a toothpick comes out clean. Cool completely in the pan before inverting onto a plate.
8. While the cake cools, whisk together the glaze ingredients until smooth. Adjust consistency with more powdered sugar or milk as needed.
9. Once cooled, pour or pipe the glaze over the cake and serve.

Notes

• If using fresh peaches, replace reserved peach juice with milk in the batter and glaze.
• For best texture, use room-temperature eggs and cream cheese.
• Spray all crevices of the bundt pan and let the cake cool fully before inverting.

Calories: 591 kcal | Carbohydrates: 86 g | Protein: 8 g | Fat: 25 g | Sodium: 230 mg | Sugar: 60 g

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