Learn to bake this stunning Peach Cobbler Pound Cake! A buttery vanilla pound cake bursting with juicy peaches, topped with a caramelized peach cobbler layer, and finished with a luscious bourbon vanilla glaze. It looks fancy but is really easy to make—essentially a peach upside-down cake you can enjoy year-round using fresh or frozen peaches.
One Reader Said: “Thank you so much for your detailed instructions! I followed them exactly, with fresh peaches, and it turned out perfectly! So moist and delicious! Definitely a keeper!!!” ~ Pam
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, peach cobbler cinnamon roll recipe this easy Iced Peach Green Tea Lemonade.
I’m thrilled to share my secrets to baking the perfect Peach Cobbler Pound Cake—a recipe that’s been saved by thousands of readers and garnered glowing comments. As someone who’s been baking bundt cakes for decades, I can confidently say this cake is a showstopper.
It’s essentially a peach upside-down cake with a gooey peachy and caramel topping that starts on the bottom and ends up on top. Here are my secrets for a flawless peach pound cake:
- Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature for a smooth batter and even baking.
- Avoid Overmixing: Keep the cake tender and moist by mixing just until combined.
- Proper Oven Temp: Bake at the proper temperature, slowly and steadily, for the perfect crumb.
- Pans Matter: Heavier stoneware or cast aluminum bundt pans bake more evenly than thin or dark pans.
- Grease and Flour: Use Bak-Klene or a similar baking spray with flour to ensure easy release, or brush well with melted butter and dust with flour.
- No Peeking: Avoid opening the oven before the lower end of the recommended baking time.
- Skewer to Test: Use a cake tester or thin wooden skewer to check doneness; the cake is done when only a few moist crumbs cling to the tester.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
This cake is amazing. I also live in Denver and it came out perfect with the high altitude adjustments.
Kristin
Why You Will Love this Peach Cobbler Cake
- Crowd-Pleasing Dessert | Even for those who aren’t fond of fresh peaches, no one can resist this perfectly moist and sugary-sweet peach cobbler pound cake!
- Best of Both Worlds | Peach cobbler and peach pound cake all in one? Yes, please!
- Easy to Make | Just mix, pour, and bake. The only thing that can really go wrong with this recipe is over-mixing the batter. That’s it!
Healthy Twist
- I use natural cane sugar rather than white sugar for the pound cake batter. There isn’t much of a caloric difference between the two. However, cane sugar is less refined and contains more vitamins and minerals.
- Instead of taking a shortcut with canned peaches, stick to the fresh and whole fruit. Most canned peaches, unless otherwise noted, are full of high fructose corn syrup.
Peach Cobbler 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 Cobbler Pound Cake
Preheat your oven to 325°F (165° C), 350°F (175° C) for high altitudes. You also want to prepare your bundt pan by greasing it with vegetable oil or shortening and adding flour to prevent the cake from sticking.
- I love using Bak-Klene as it’s an oil and flour in one spray and my cakes come out beautiful each and every time! Or try Baker’s Joy.
- Use a high-quality bundt pan, makes all the difference in how bundt cakes bake as well as release. I LOVE my Nordic Ware Bundt Pans!
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 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!
Pro tips for making a Peach Bundt Cake
- Remember to allow the cake to cool before glazing. Place the cobbler pound cake on a cooling rack for 10 minutes, then invert it onto a wire rack to cool completely. Then you’re ready to pour on the sweet glaze!
- Over-mixing the flour mixture will produce a more dense and chewy texture rather than the fluffy and airy desired results. When the ingredients appear well combined, stop mixing and move on to the next step.
- Set out your eggs, butter, cream cheese, and peaches an hour or two before baking. Having these ingredients at room temperature will ensure the best results.
High Altitude Tips
- Increase flour to 3 ½ cups
- Reduce sugar to 1 ½ cups
- Decrease baking powder to ¾ teaspoon
- Increase oven temperature to 350°F (175° C) and bake as directed.
Peach Pound Cake Variations
- 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 results!
Serving Peach Bundt Cake
Whether you decide to glaze this peach bundt cake, you’ll likely want to add 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 or try my homemade cool whip!
Homemade Bourbon Whipped Cream
Here’s how to make the perfect whipped cream for this peach cake recipe– in my humble opinion.
- Whip 1 cup of heavy whipping cream with 2 tablespoons of maple syrup
- Add ½ – 1 teaspoon of bourbon vanilla extract (or regular bourbon) if desired.
- Whip until stiff peaks form.
You can also add a drizzle of caramel sauce or my bourbon caramel sauce– if you want to go over the top! YUM!
Recommended Equipment
- Bundt Pan | Invest in a sturdy, heavy bundt pan – you won’t be sorry! My favorite brand is Nordic Ware, check out all of their beautiful pans!
- Stand Mixer | If you have yet to invest in a stand mixer, KitchenAid is my favorite, mine is 29 years old and going strong! Here’s a beauty!
Make Peach Pound Cake in Loaf Pans
- If desired, split peaches, brown sugar slurry and batter between two greased and floured loaf pans.
- Bake at 350°F (175° C) for 50-70 minutes, until the toothpick comes out clean or with wet crumbs.
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.
Frequently Asked Questions
Canned peaches will still produce a tasty and fruity cobbler pound cake. However, I think anyone would agree that fresh and ripe peaches are best. But if that’s all you have, use peaches in juice rather than syrup and reserve the syrup to use in the glaze.
Yes! They are great, just thaw and pat dry before using.
Definitely not. If you don’t have a bundt cake pan at home, you can make this recipe using two loaf pans or a tube pan. Just be sure to adjust the baking times accordingly.
It’s not so much the cake as it is the shape of the pan the cake is baked in. Most cake mixes provide instructions for how to make in a bundt pan. Bundt pans have the characteristic ridges or decorations with the unique chimney or flute in the middle which allows for a tall, delicious cake to be baked evenly, resulting in a hole in the center.
Most bundt cakes are similar in size (between 10-12 cups), but they do vary, typically you can get 12-16 slices, depending on how thick of a slice you serve.
More Irresistible Bundt Cakes
Bundt cakes are the best! With a little effort, you can create a gorgeous, tasty, tender masterpiece. Here are a few of our favorites, with our most popular show in the pictures below.
First, ensure the bundt pan is well greased and covered with enough flour to make removing it from the pan easy and effortless.
And second, I’ll mention it again, do not overmix!
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Video
Equipment
- Nordic Ware Platinum Bundt Pan
- Nordic Ware Bundt Cake Keeper
Ingredients
Pound Cake
- 3 cups unbleached all-purpose flour add ½ cup for high altitude
- 2 cups granulated sugar reduce to 1 ½ cups for high altitude, I use all-natural cane sugar
- 6 large eggs room temperature
- 1 ½ cups butter add ¼ teaspoon salt if using unsalted, room temp
- 8 ounces cream cheese room temperature
- 1 tablespoon bourbon vanilla or use regular vanilla
- 1 teaspoon baking powder reduce to ¾ teaspoons for high altitude
- ½-1 teaspoon kosher salt
- 3 medium peaches peeled, diced, about 1 ½ cups (fresh, or may replace with frozen, thawed)
Cobbler Topping
- 1 large peach peeled, and cut into ¼ inch slices or thawed frozen peaches
- ½ cup light brown sugar packed
- ½-1 teaspoon ground cinnamon optional
- ¼ cup butter melted
Glaze
- 1 cup powdered sugar
- 1 teaspoon bourbon vanilla or regular vanilla
- 2-3 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175° C)) and grease and flour well a 10-cup bundt pan.
- Using a whisk and a medium bowl, whisk together flour, salt and baking powder, set aside.
- In the bowl of a stand mixer cream together butter and cream cheese for 1 minute over medium-high speed; scrape sides and add sugar, mixing until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating about 30 seconds after each addition. Mix in vanilla extract.
- Reduce mixer speed to lowest setting adding flour mixture ½ cup at a time, scraping down bowl half way through. Mix until just combined, careful not to over mix.
- Remove bowl from mixer and fold peaches into cake batter. Set aside.
- In a small bowl mix melted butter, brown sugar and cinnamon until combined. Lay peach slices in the grooves of the bundt pan bottom then sprinkle top of peaches with brown sugar butter mixture. This is your cobbler topping! Mmmm!
- Carefully spoon cake batter into bundt pan, smoothing out. Tap bundt pan a few times on cutting board to settle batter. Then bake in center of preheated oven for 45-60* minutes or until skewer inserted into the center of the cake comes out clean (or just a few moist crumbs).
- Important * Cool cake on cooling rack for 10 minutes, then invert onto cooling rack to cool completely before glazing.
- If using glaze, once cake is cooled, in small bowl combine powdered sugar, milk and vanilla and stir until desired consistency, adding only enough milk to drizzle.
- Serve with or without glaze, with whipped cream or vanilla ice cream drizzled with a little caramel sauce for a truly decadent peach dessert.
Notes
- Increase flour to 3 ½ cups
- Reduce sugar to 1 ½ cups
- Decrease baking powder to ¾ teaspoon
- Bake at 350°F (175° C) as directed.
- Whip 1 cup of heavy whipping cream with 2 tablespoons of maple syrup
- Add ½ – 1 teaspoon of bourbon vanilla extract (or regular bourbon or plain vanilla extract) if desired.
- Whip until stiff peaks form.
- Remember to allow the cake to cool before glazing. Place the cobbler pound cake on a cooling rack for 10 minutes, then invert it onto a wire rack to cool completely. Then you’re ready to pour on the sweet glaze!
- For most of the mixing steps above, it is essential not to over-mix the ingredients. Over-mixing will produce a more dense and chewy texture rather than the fluffy and airy desired results. When the ingredients appear well combined, stop mixing and move on to the next step.
- Set out your eggs, butter, cream cheese, and peaches an hour or two before baking. Having these ingredients at room temperature will ensure the best results.
- I love using Bak-Klene as it’s an oil and flour in one spray and my cakes come out beautiful every time! Or try Baker’s Joy.
- Using a high-quality bundt pan, makes all the difference in how bundt cakes bake as well as release. I LOVE my Nordic Ware Bundt Pans!
Nutrition
Melissa
I have received rave reviews from my friends. This cake is moist and tasty
So happy you and your friends liked it, Melissa!!
Jacquelyn Wallace
Looks so good, that I’m making it today for Game Day tomorrow.
Oh lucky fans!! Thank you so much, hope you love it!!
Roslyn Jones
Have you tried adding peach alcohol (bourbon, whiskey) to this reipe? If so, how much should I add and does it alter the other ingredients at all?
I have used bourbon vanilla in it before. But not straight additional liquor. You could probably add up to a tablespoon or so, without altering the texture of the recipe. You might try my bourbon caramel sauce over the top. 🥳
Pam
Thank you so much for your detailed instructions! I followed them exactly, with fresh peaches, and it turned out perfectly! So moist and delicious! Definitely a keeper!!!
Thank you so very much Pam!! It’s a favorite of ours too!
Brooke
I looooved this recipe!! However, it took me more like an hour and a half to cook it through at 325° F. Anyone else?
Really Brooke? That’s good to know, every oven (and for that matter, your bundt pan too) heats a little differently. Have you measured your oven temperature lately? Most ovens run 25° hot or cold. Are you at higher altitude at all by chance? If you make it again, bump it up to 350° and start checking at about 45 minutes. But so glad you liked it!
Lara
Yes! I’m at 90m and still liquidy.
Hi Lara,
I’m not sure why it is still liquid-y after 90 minutes in the oven, but there can be a couple things in play here and I would love to help you problem solve if we can:
1. Did you use frozen peaches or did you thaw them? Frozen will put off a lot of liquid, they should be thawed first and the liquid poured off.
2. Are you sure you put in the right amount of flour? I can’t tell you how many times I think I put it all in and realize I forgot the last cup.
3. Is your pan really thick or stoneware perhaps? Stoneware pans will take longer to heat, which will require longer in the oven.
4. It could simply be your oven is not hot enough, many if not most ovens run hot or cold, have you used an oven thermometer before to determine if your oven runs accurately temperature?
5. If you are opening and closing the oven too often to check on it, this will delay the baking as the heat escapes.
6. Bottom line it should bake through by just keeping it in the oven long enough.
Please let me know, that way I can put some additional notes in the recipe card.
Happy Baking, Kathleen
Jacquelyn Wallace
Recently called in my appliance tech because oven wasn’t baking correctly. He told me that my oven mat to catch all the drips was the culprit and removed it. That did the trick, so you might want to include that tip as well. Love your recipes ❣️
Thank you so much Jacquelyn, a great tip!
Kristin Zaccheo
This cake is amazing. I also live in Denver and it came out perfect with the high altitude adjustments.
Thank you so much Kristin! So grateful you loved it!
Jenny
Looking forward to trying this! If we need to sub in sour cream instead of using cream cheese, how much should we add and when do we add it to the mixture? Thanks for the HA options, much appreciated!
Same amounts and add at the same time as the cream cheese; it’ll incorporate better if you let it come to room temperature as well. And you are most welcome! I hope you love it!
Manny Lozano
Love this recipe i have made it with green and gold kiwifruit on one occasion and today with mango im waiting for summer to make it with peaches such a beautiful tasting cake that stays moist.
Thank you so much, Manny!! Ooh I love your take using Kiwi and Mango!!
Kathryn Fairchild
Delicious cake. However, in step 2 you call for adding salt to the flour but I don’t see it listed in the ingredients. Not sure how much you had in mind, but I used 1 tsp kosher salt and that seemed to work out. Thank you.
Thank you for catching that Kathryn! I will amend the instructions and recipe! And glad you liked it!
Maureen Scheirer
Absolutely delicious!
I will be following you and trying more recipes????
Your recipe was easy to follow and the results fantastic. I posted it on my Facebook page. Thank you for sharing your treasures.
Thank you soooo much!! You made my month!!
yvonne Harrell
Can this cake be made using a regular pound cake recipe in a regular cake pan? sounds delicious
It is delicious Yvonne, I honestly have no idea how it would turn out using your regular poundcake recipe. It’s basically a poundcake so I would suggest using the recipe. As far as putting in regular cake pans yes, it should work. But, I have not tried it, but it should still bake up. You’ll have to bake it less time and make sure you don’t overfill your pans.
Angela
I made for my family tonight for dinner. Everyone loved it.
Thank you so much, Angela! So glad everyone loved it!
Robin
Really nice recipe!-I was concerned it wouldn’t be tasty enough so I added about 1/2 C of chopped crystalized ginger to the folded in peaches and chopped toasted pecan to the cobbler topping. I thought it added nice texture and another level of flavor-really nice recipe!! Next stop, cranberries!
Love that you made it yours!!
Sherry
Can you freeze this cake for use later?
While I haven’t tried, you should be able to freeze it. I would do it before you glaze or frost it tho. Wrap it well, to keep the freezer smells out and allow about 6-8 hours to thaw. Let me know how it goes.
Patty
How much salt in the dry ingredients. Instructions are to mix the dry together – flour, salt, baking powder but the ingredient list does not list SALT.
Hi Patty, thanks for catching that. Just ¼ teaspoon, unless using unsalted butter then increase to 1/2 teaspoon, will amend the recipe. Hope you love it!
Cindy L
Flavor was on point, my guests raved over it. I had issues with cooking, but probably due to an uneven oven heat.
Thank you Cindy, so glad to hear that!! Appreciate your kind words!
Julia Hyman
Very good! I had more batter than my Bundt pan could hold so I made four large muffins as well. I opened a jar of homemade peaches and forgot to save some to put in the bottom of the pan, so I opened homemade cranberry juice and drained the cranberries from it to put in the bottom instead. I used Peach Crown in place of the vanilla and it is wonderful. My glaze had a touch of the Crown as well. I recommend the recipe and will make it again!
Oh my word Julia!! That sounds amazing! I love your tweaks!!
Martha
Csn sugar amount be reduced?
Yes, typically you can reduce it Martha, or replace it with a 1-1 sugar replacement such as Monk fruit. I’ve actually already reduced it, but you could easily reduce it more if you prefer.
Michaela Kenkel
My mother-in-law loves any kind of peach dessert – but this one took the cake! (pun intended! ha!!) She said it was the best peach cake she had ever had!
Haha, I love it!
Beth
This looks so good! I love the idea of combining peach cobbler and pound cake into one dish. This might be the tastiest thing I’ve seen in years.
Oh it’s so very good!
Heather
I love, love, love anything peach!! And this peach cake did not disappoint. Used frozen peaches to save some time..Everyone loved it!
Perfect Heather, so glad you loved it!
Nancy
Yummy. I love peaches. I had to use up some before they went bad and it was easy to make
A great way to use slightly overripe peaches!
kushigalu
Love peach and interesting twist to the pound cake recipe. Pinned.
So glad you liked it, hope you try it soon!
Amy
This was the most delicious pound cake ever! I enjoyed it with some coffee!
Perfect with a cup of coffee!
Erin
YUM! This recipe was so delicious. Our family gobbled it up. Can’t wait to make it again and appreciate all the notes you shared here on how to make it perfectly.
Thanks so much Erin, glad you enjoyed it so much.
Lynn
So so good. Peaches are my favorite fruit to bake with, and this cake did not disappoint!
So glad ot hear that Lynn! Thank you!
Mindy
This is one DELICIOUS cake! If I could give it 10 stars I would! I made it for a party this weekend and it was all gone. A few people even asked me for the recipe so I forwarded this to them. Definitely a keeper. Going to make it again soon!
Thanks so much!
Aimee Mars
EASY! I was looking for an out of the box idea for desserts and came across this recipe. It was simple yet impactful. Not a slice was left at the end of the event!
Love hearing that Aimee, thank you!
Alison Saalbach Corey
This looks very delicious! Perfect for any occasion!
It really is! Thanks!
Kali Alexandria
The best peach cobbler recipe I’ve found! Thank you!!
Awe, thank you!
Tayler
I made this cake over the weekend and it was absolutely divine! We will definitely be making this often!
So glad that you loved it, thanks for taking the time to write a kind word!
Marina
Love your peach pound cake! It is moist, full of delicious flavor and simple to make, thanks!
Thank you!
Tasia ~ two sugar bugs
The crumb texture looks just perfect in this peach cobbler pound cake. I can’t wait to serve it for Sunday dinner dessert; it smells amazing!!
So glad you loved it, thanks so much Tasia!
Debbie
OK, I have to head to the store and get some Palisades!!!
They have been a bit harder to find this year for sure, hope you find some, they are SO good!