Southern Peach Cobbler Pound Cake Recipe

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 spiced, peachy glaze. It’s simple to make and perfect for dessert, brunch, or a cozy coffee break.

On a hot late-August day, biting into a ripe peach—its sweet juice running down your arm—is one of summer’s simple pleasures. This cake captures that flavor: juicy peaches are folded into a rich, cream cheese–flecked pound cake, and a glaze made with reserved peach juice ties it all together. It’s the dessert version of summer in a slice.

The recipe below uses canned peaches because their packing juice becomes part of the cake and the glaze, intensifying the peach flavor. If you prefer fresh peaches, you can swap the reserved peach juice for milk in both the batter and the glaze; details are in the ingredient notes.

🤔 What is a pound cake anyway?

Originally, a pound cake was made from a pound each of butter, sugar, eggs, and flour—hence the name. Modern recipes are adapted for lighter texture and often include leavening agents like baking powder. Pound cakes are commonly baked in loaf or bundt pans and can be served plain, glazed, or topped with fruit and cream.

🍑 Freestone vs. clingstone peaches

If you use fresh peaches, choose the right type for easier prep:

• Clingstone: The flesh clings to the pit, which makes neat slicing difficult. Great for eating fresh, less ideal for clean slices.
• Freestone: The pit separates easily from the flesh, so you can slice and remove the pit cleanly—much easier for baking and decorating.

📋 Equipment

• Bundt pan
• Cooking spray or well-greased pan

🧾 Ingredients

Cake batter

• Canned peaches in juice (or fresh peaches), chopped
• Reserved peach juice (from canned peaches)
• Unsalted butter, softened
• Eggs, room temperature
• All-purpose flour
• Granulated sugar
• Brown sugar
• Cream cheese, softened
• Milk
• Vanilla extract
• Lemon juice
• Baking powder
• Salt

Glaze

• Powdered sugar
• Reserved peach juice
• Milk (if needed)
• Vanilla extract
• Cinnamon
• Nutmeg (pinch)

See the recipe card below for exact measurements and full directions.

⭐ Ingredient notes

• Peaches: Canned peaches simplify the recipe and provide juice for the glaze. If you use fresh fruit, substitute milk for the reserved peach juice where directed.
• Flour: All-purpose flour gives the structure a pound cake needs; cake flour will make it too delicate.
• Eggs & cream cheese: Bring these to room temperature so they combine smoothly into a consistent, airy batter.

🥣 Making the cake batter

Preheat the oven to 325°F (163°C). Grease a bundt pan thoroughly with cooking spray or softened butter to prevent sticking.

In a stand mixer or with a handheld mixer, cream the softened butter, granulated sugar, brown sugar, and softened cream cheese until the mixture becomes pale and slightly fluffy.

Mix in the vanilla, lemon juice, reserved peach juice (or milk if using fresh peaches), and milk. Add the eggs one at a time, mixing until smooth after each addition.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir just until combined—avoid overmixing to keep the cake tender.

Fold in the chopped peaches gently so the fruit is evenly distributed in the batter.

Line the bottom of the bundt pan with peach slices around the ring—this creates a pretty peach layer on top once the cake is inverted. Pour the batter over the peaches and smooth it evenly. Tap the pan on the counter to release any large air bubbles.

⏲️ Baking

Bake on the middle rack for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Because this is a dense cake with fruit, it bakes low and slow to cook through without drying.

When baking is complete, allow the cake to cool completely on the counter before inverting it onto a serving plate. Cooling fully helps the cake release from the pan and keeps the peach layer intact.

🥄 Making the glaze

Whisk the powdered sugar with the reserved peach juice, a splash of milk if needed, vanilla, cinnamon, and a pinch of nutmeg until smooth. Adjust thickness by adding more powdered sugar to thicken or more milk to thin.

Once the cake is completely cool, drizzle or pipe the glaze over the top for a glossy, peach-scented finish.

🍽 Serving

Serve the cake plain or glazed. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the peach flavor. This cake also complements other summer desserts like fruit crisps and bars—perfect for gatherings and potlucks.

🧺 Storage

Store the cake in a covered container at room temperature for a few days, or refrigerate for up to a week. Freezing is not recommended because the fruit can release moisture and make the cake soggy on thawing.

👩🏻‍🍳 Expert tips

• Bring eggs and cream cheese to room temperature for a smooth batter and even rise.
• Thoroughly grease every groove of the bundt pan to prevent sticking; bundt pans can trap batter in the crevices.
• Allow the cake to cool fully before inverting to keep the peach layer neat.

❓ FAQ

If you love fruit-forward cakes, explore other seasonal recipes and enjoy making the most of summer produce.

• 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

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