This Easy Peach Cobbler Pound Cake is a sweet dream! With juicy peaches mixed into a soft, buttery cake, it’s like summer in every bite.
Honestly, I can’t resist a slice with a scoop of ice cream on top—perfect for warm evenings! This cake is super easy to whip up, and it makes your kitchen smell fantastic.
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base for your cake, making it super easy. If you want to avoid a mix, you can make your own from scratch using flour, baking powder, sugar, and butter.
Instant Vanilla Pudding: This adds moisture and a rich taste. You can swap it for any other flavor you prefer, like butterscotch or cheesecake, to create a unique twist!
Sour Cream: It keeps the cake tender and rich. You can use plain yogurt as a substitute or cottage cheese blended smooth for a similar effect.
Peaches: Fresh peaches provide the best flavor, but canned peaches work too! Just make sure to drain them well. For a different flavor, try substituting with berries or apples.
How Do You Incorporate Peaches Without Sinking?
To keep your peaches from sinking to the bottom, it’s important to coat them in a bit of flour. This light coating helps them stay suspended in the batter.
- Dice your peaches and toss them with a tablespoon of flour before adding them to the mix.
- This will help prevent them from settling while the cake bakes, so you’ll get a nice distribution of peach goodness throughout!
Follow these tips to make your Easy Peach Cobbler Pound Cake a hit, whether for a summer gathering or a tasty treat at home! Enjoy every slice!
How to Make Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and chopped (or canned peaches, drained and chopped)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
How Much Time Will You Need?
This peach cobbler pound cake takes about 20 minutes to prepare and 60-70 minutes to bake, plus some cooling time. So, overall, you’re looking at about 1 hour and 40 minutes from start to finish, but most of that is just baking time!
Steps to Make Your Cake:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). While it’s heating up, grease and flour a 10-inch Bundt pan or tube pan. This will help your cake come out easily once baked.
2. Mix the Batter:
In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix. Next, add in the eggs, sour cream, vegetable oil, and vanilla extract. Use an electric mixer on medium speed to beat everything together for about 2 minutes until it’s all well blended.
3. Fold in the Peaches:
Gently fold in your chopped peaches into the batter. This adds that delicious peachy goodness throughout the cake!
4. Layering the Batter:
Pour half of the batter into the prepared pan. In a small bowl, mix the ground cinnamon and brown sugar. Sprinkle half of this mixture evenly over the batter in the pan. Then, pour the remaining batter over this layer and sprinkle with the rest of the cinnamon-sugar mix on top.
5. Bake the Cake:
Put the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it near the end of the baking time!
6. Cooling and Serving:
Once baked, allow the cake to cool in the pan for about 20 minutes. After that, invert the cake onto a wire rack to cool completely. When you’re ready, slice it up! It’s great to enjoy plain or with a scoop of whipped cream or ice cream on top.
Enjoy your moist, flavorful Peach Cobbler Pound Cake!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure they are fully thawed and drained of excess moisture. Pat them dry with paper towels to prevent adding too much liquid to the batter.
What Can I Substitute for Sour Cream?
You can use plain Greek yogurt as a healthy alternative, or even buttermilk if that’s what you have on hand. Both will help maintain the cake’s moisture and richness.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. Alternatively, you can refrigerate the cake for up to a week. If you’d like to store it longer, freeze individual slices wrapped tightly in plastic wrap for up to 2 months.
Can I Make This Cake in Advance?
Yes, you can bake the cake a day ahead! Just allow it to cool completely, then store it covered at room temperature. This can enhance the flavors and make it even more delicious the next day!
