Peach Cobbler Pound Cake Recipe

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Are you a peach lover? Today I will show you how to make a peach cobbler pound cake recipe, in bundt cake form! A comforting classic made with real fresh peaches and cream cheese to produce the rich flavor of this perfectly dense and moist pound cake—YUM!

For more sweet and delicious recipes for my fellow fruit fans, check out this Blueberry Crumb Coffee Cake, this award winning Key Lime Pie, or perhaps Healthy Strawberry Bread.

During the hot summer months, peaches are in peak season! They are beautifully plump and sweet from May into late September. You have to try my 5 ingredient peach cobbler with cake mix and this easy Iced Peach Green Tea Lemonade.

Key Ingredients

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

Peach Pound Cake Ingredients

• Flour | I use organic unbleached all-purpose flour, we don’t need cake flour for this recipe.
• Sugar | Besides the natural sugars in the peaches, granulated sugar gives this pound cake the sweetness it needs. I like to use cane sugar.
• Eggs | Helps with texture and rise for the pound cake.
• Butter | Use salted or unsalted butter (if using unsalted, just add ¼ teaspoon additional salt)
• Cream cheese | Softened cream cheese keeps the peach pound cake moist and adds some density to separate the texture from a typical fluffy cake. You can also try sour cream.
• Bourbon vanilla extract | Add some smoky and creamy notes using bourbon vanilla extract <- try making your own! You may also use regular vanilla extract or almond extract if you prefer.
• Peaches | Of course, you’ll need sweet and juicy peaches for this peach bundt cake recipe.

Cobbler Topping

• Peach | You’ll want a large, beautifully ripe sliced peach for your cobbler topping — the slices look beautiful when the cake is inverted. Almost a peach upside-down cake!
• Light brown sugar | Sticky light brown sugar is the sugary ribbon running through the peaches and into the batter.
• Cinnamon | Cinnamon is optional. However, I love how it adds a subtle sweet spice.
• Butter | Butter is the liquid in the cobbler topping and makes the top of the cake golden brown and scrumptious.

Glaze (optional)

• Powdered sugar | Powder sugar is soft and easily dissolves with an added liquid, making it the perfect sugar for a glaze.
• Bourbon vanilla extract | Add some drops of vanilla extract for additional flavor.
• Milk | Whole milk or cream will make the glaze thin enough to pour over the bundt cake.

How to Make Peach Bundt Cake

Preheat your oven to 325 degrees, 350 degrees for high altitudes. You also want to prepare your bundt pan by greasing it with some vegetable oil or shortening and adding some flour to prevent the cake from sticking.

Step 1 | Mix the Dry Ingredients

Using a whisk and a medium bowl, measure and whisk together your dry ingredients—the flour, salt, and baking powder. Then, set it aside for later.

Step 2 | Mix the Wet Ingredients

In the bowl of your stand mixer or a large mixing bowl and your electric hand mixer. Cream together the butter and cream cheese on medium-high speed. Then, scrape the batter from the sides of the bowl and add the sugar. Mix the creamy ingredients together until the batter is light and fluffy.

Add the eggs—just one at a time. Then beat for about 30 seconds after each addition. Now go ahead and mix in your vanilla extract.

Step 3 | Combine the Wet and Dry Mixtures

Grab the dry ingredients you prepared earlier and reduce the mixer to low speed. Add in the flour mixture only a half cup at a time and scrape the bowl halfway through. Continue mixing until the ingredients are just combined. But be careful not to over-mix!

Next, remove the bowl from the stand mixer and fold your peeled and diced peaches into the cake batter. Then, set it aside.

Step 4 | The Cobbler Topping

Now, it’s time to create the cobbler topping for the fresh peaches. This topping is different since it goes on top of the peaches rather than on top of the cake. It will seep through the peaches and into the batter a little bit.

Mix the melted butter, brown sugar, and cinnamon in a small bowl until combined and pourable.

Then, lay the peach slices in the grooves of the bottom of the bundt pan. 

Top the peaches with your brown sugar and butter mixture. Mmmm!

So that you do not move the carefully placed peaches, spoon the prepared pound cake batter into your bundt pan, smoothing it out as you go. 

**Remember to tap the bundt pan on the cutting board a few times to settle the batter and get all the air pockets out. 

Step 5 | Bake the Cake

Place the pan in the center of a preheated oven to bake until golden brown. You can check if the peach cobbler pound cake is done by inserting a skewer into the center of the cake or try using a cake tester. If it comes out clean or with just a few moist crumbs, your cake is done baking!

Allow the cake to cool for 10 minutes, then invert onto cooling rack, cooling completely before glazing or cutting into it.

Step 6 | Optional Glaze and Serve

While the peachy classic pound cake is cooling, use a small bowl and a whisk to mix the ingredients for the glaze together until smooth.

Now take a spoon and the bowl of sweet glaze and spoon it over the entire cake! 

Serve the gorgeous peach cobbler creation (with or without glaze), and top with some fresh whipped cream or perhaps a hearty scoop of vanilla ice cream and fresh ripe peaches sliced nicely. Oh, and be sure not to forget to drizzle with a little caramel sauce for a truly decadent peach dessert!

Fresh Toppings

Whether you decide to glaze this peach bundt cake or not, you’ll likely want to throw on some additional toppings to complete this recipe. I suggest serving a slice of this heavenly dessert with a dollop of my Homemade Bourbon Whipped Cream ⬇️ ⬇️ ⬇️ and fresh peaches.

Variations & Substitutions

• Other Fruits | If you would like to make this recipe after the peach season is over, you can use frozen peaches, just thaw them first! Also try apple slices, fresh blueberries, sliced strawberries – or try nectarines, apricots, plums, figs, you get the idea!
• Dairy-free | Is it possible to make a dairy-free version of this delicious cobbler pound cake? Absolutely! Substitute the butter with butter-flavored vegetable shortening or a vegan butter alternative. Also, omit the cream cheese altogether. You can search for a non-dairy cream cheese product, like the Tofutti brand. And for the glaze, you can use almond milk or another milk alternative, rather than typical cow’s milk or cream.
• Gluten-free Peach Bundt Cake |  Replace the all-purpose flour with gluten-free flour. You want a cup for cup Gluten Free flour that contains xanthan gum and the starches other gluten-free flours may lack. I love this King Arthur as well as this Bob’s Red Mill 1-to-1 brand. I also prefer to use a half and half method when baking gluten-free, using half all purpose GF flour and half almond flour, this typically gives the best crumb results!

Storage Tips

Storing leftovers or making ahead- If you happen to have leftovers of this irresistible peach bundt cake or would like to make it ahead of time for an upcoming event, allow the cake to cool first, then cover or store in an airtight container; refrigerate for four or five days.

Storing in the freezer- Freezing this recipe isn’t ideal because of the fruit inside. When thawing, the cake may become soggy. But if you’d like to freeze it for later, wrap the cake in plastic wrap, then place it in a freezer bag or container. It will last in the freezer for about three months.

More Irresistible Bundt Cakes

1. Pear Bundt Cake
2. Lemonade Bundt Cake
3. Cinnamon Swirl Bundt Cake
4. Chocolate Chocolate Chip Bundt Cake
5. Best White Chocolate Raspberry Bundt Cake

Did you have fun learning how to make a peach cobbler pound cake? If you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below! It is one of those easy recipes, disguised as a showstopper!

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