This Easy Peach Cobbler Pound Cake combines a rich, buttery cake with sweet, juicy peaches. It’s perfect for warm days when you crave something comforting and fruity!
Trust me, the smell of this cake baking is pure magic. I could just sit by the oven and sniff all day! 😄 Serve it with a scoop of ice cream for an extra treat!
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the cake, providing sweetness and structure. If you prefer to make it from scratch, you can use a homemade cake recipe instead. Alternatively, any boxed vanilla or butter cake mix can work.
Instant Vanilla Pudding Mix: It adds moisture and a rich flavor. If you don’t have it, you can use an equal amount of cornstarch and a splash of vanilla extract to mimic the thickness.
Sour Cream: Sour cream gives the cake its tenderness. You can substitute plain yogurt or buttermilk if desired. I find Greek yogurt gives a nice tartness too!
Peaches: Fresh peaches are best, but canned peaches in juice (not syrup) work just as well. Frozen peaches can also be used—just thaw and drain them first.
Ground Cinnamon: This spice adds warmth and depth to the flavor. Feel free to omit it or use nutmeg for a different twist!
How Do You Ensure a Moist Pound Cake?
To get that perfect moist texture in your pound cake, follow these tips:
- Don’t overmix the batter once you add the peaches; gentle folding is best!
- Check for doneness a few minutes earlier than suggested; every oven is different, and you want to avoid dry cake.
- Allow the cake to cool properly in the pan; this helps it set and reduces crumbling when you transfer it.
These small steps will help you achieve a light, delightful pound cake every time!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups peeled and diced fresh peaches (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious cake will take you about 15 minutes to prepare and around 50 to 60 minutes to bake. After it cools for about 15 minutes in the pan, let it cool completely on a wire rack before serving. Total time: approximately 1 hour 30 minutes, including cooling time.
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, take a 10-inch bundt pan or tube pan and grease it with butter or cooking spray, then sprinkle a little flour in it to coat.
2. Mixing the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, and vanilla extract. Use a hand mixer to beat the mixture on medium speed until it’s well blended and smooth—this should take about 2 minutes.
3. Preparing the Peaches:
In a separate small bowl, toss your diced peaches with the ground cinnamon and granulated sugar. Make sure the peaches are evenly coated so they add a lovely flavor to the cake.
4. Combining Peaches with Batter:
Gently fold the peach mixture into your cake batter using a spatula. Take care not to overmix to keep the batter light and fluffy.
5. Pouring and Spreading the Batter:
Pour your batter into the prepared pan and spread it out evenly. This will help your cake rise evenly as it bakes.
6. Baking the Cake:
Place the pan in the preheated oven and bake for 50 to 60 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted into the center comes out clean. If it starts to brown too much, you can cover the top with foil.
7. Cooling the Cake:
Once it’s baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
8. Finishing Touches:
Once it’s completely cool, you can dust the top with powdered sugar if you like a little extra sweetness. Slice and enjoy your delightful Easy Peach Cobbler Pound Cake!
This cake is great as a dessert or a sweet snack any time of the day. Enjoy!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches?
Absolutely! If using frozen peaches, make sure to thaw them first and drain off any excess liquid. This will prevent your batter from becoming too watery and ensure a delicious texture.
Can I Substitute the Sour Cream?
Yes! If you don’t have sour cream on hand, you can use plain yogurt or buttermilk as a substitute. Both will provide similar moisture and tanginess to the cake.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months.
Can I Add Other Fruits?
Certainly! Feel free to mix in other fruits like blueberries or raspberries. Just be sure to adjust the amount of sugar if the fruits are particularly sweet or tart to maintain the cake’s balance of flavor.
