This Easy Peach Cobbler Pound Cake is a dream come true for peach lovers! It’s moist, sweet, and packed with delicious peach flavor. The buttery cake is topped with a crunchy topping that adds perfect texture.
Honestly, who can resist a cake that tastes like a warm peach cobbler? 😋 I love serving it with a scoop of ice cream on top for those extra sunny days. It’s a treat that brings smiles all around!
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the pound cake, providing moisture and sweetness. If you’re watching sugar intake, look for a sugar-free cake mix. You could also use homemade cake batter if you prefer to skip the mix!
Instant Vanilla Pudding Mix: It adds creaminess and helps the cake be dense. You can substitute with butterscotch pudding for a twist or leave it out for a lighter cake.
Sour Cream: This keeps the cake moist. Greek yogurt is a great alternative if you want a healthier option, while keeping the texture similar.
Fresh Peaches: Fresh peaches are delicious, but you can use canned or frozen peaches if fresh isn’t available. Just be sure to drain them well!
How Do You Ensure a Perfectly Baked Pound Cake?
Getting a perfectly baked pound cake is all about timing and temperature. Here’s some friendly advice to get it right:
- Make sure your oven is fully preheated before baking to ensure even cooking.
- Use a toothpick to check for doneness; it should come out clean or with a few crumbs, not wet batter.
- If the top starts to brown too much before it’s fully baked, you can cover it loosely with aluminum foil.
Let it cool in the pan for 15 minutes before transferring it so it doesn’t break apart. Enjoy your baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
Main Ingredients:
- 1 box yellow cake mix (about 15.25 oz)
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups sliced fresh peaches (or canned peaches, drained)
Topping:
- 1/2 cup unsalted butter, melted
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
You’ll need about 15 minutes to prep this delicious cake, and then it will take 60-70 minutes to bake. Once it’s done, let it cool for about 15 minutes before serving. In total, that’s about 1 hour and 30 minutes until you can enjoy a slice of this delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan well. This will help prevent the cake from sticking!
2. Mix the Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, and vanilla extract. Beat on medium speed until everything is well blended and smooth.
3. Fold in the Peaches:
Gently fold in the sliced peaches into your batter to distribute the peach goodness evenly. Take care not to overmix to keep the batter light and fluffy!
4. Pour and Prepare Topping:
Pour the batter evenly into the prepared loaf pan, smoothing it out if needed. In a small bowl, mix together the melted butter, sugar, and cinnamon until it’s well combined. Sprinkle this topping evenly over the batter in the pan.
5. Bake the Cake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center—it should come out clean or with a few moist crumbs.
6. Cool and Serve:
Once baked, let the pound cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Slice it up and enjoy your Easy Peach Cobbler Pound Cake as is or with a delightful scoop of whipped cream or ice cream on top!
Enjoy this sweet treat with friends and family!
FAQ About Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them before adding to the batter to avoid excess moisture. You may also want to chop them into smaller pieces if they’re large.
How Should I Store Leftover Pound Cake?
Store leftover pound cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but make sure to wrap it well to prevent it from drying out.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the yellow cake mix with a gluten-free cake mix and be sure that the instant pudding mix is also gluten-free. The other ingredients are naturally gluten-free!
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use Greek yogurt or buttermilk as a substitute. Both options will keep the cake moist and add a delicious flavor!
