This Easy Peach Cobbler Pound Cake combines the sweetness of peaches with a soft, buttery cake. It’s like summer on a plate, perfect for any occasion!
Honestly, every bite tastes like a warm hug. I love having it with a scoop of ice cream on top. It’s a hit every time I bring it to a gathering. Who can resist that? 🍑🍰
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your cake, providing sweetness and structure. If you’re looking for a homemade alternative, you can use your favorite pound cake recipe instead. Just make sure to add the same amount of dry ingredients as the cake mix.
Cream Cheese: Cream cheese adds a rich, moist texture. If you’re dairy-free, try using a dairy-free cream cheese substitute, which works well to keep that same creamy texture.
Sliced Peaches: Canned peaches are convenient, but fresh or frozen peaches can also be used. Just make sure to adjust the cooking time slightly for fresh peaches to ensure they’re cooked through.
Ground Cinnamon: This adds a warm spice that complements the peaches nicely. If you’re not a cinnamon fan, you can skip it or substitute with nutmeg for a different flavor twist.
How Can I Make Sure My Pound Cake is Moist?
To achieve that perfect moist texture, mixing is key. Here’s how:
- Beat the cream cheese and cake mix until blended, then add wet ingredients slowly.
- When folding in the peaches, do it gently to keep them intact and maintain moisture.
- Do not overmix the batter once the eggs are added; this keeps the cake tender.
- Drizzling peach syrup while warm can enhance moisture and add flavor.
Keep an eye on baking time! A toothpick should come out clean but not dry when the cake is done. Happy baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 (8 oz) package cream cheese, softened
- 3 large eggs
- 1/2 cup vegetable oil
- 1 (15 oz) can sliced peaches in syrup, drained (reserve syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
Time Needed:
This delicious Peach Cobbler Pound Cake takes about 15 minutes to prepare and 55-65 minutes to bake. After baking, allow an additional 15 minutes for cooling in the pan before slicing. Altogether, you’re looking at just about an hour and a half for a delightful treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, take a 9×5-inch loaf pan and grease it with butter or cooking spray. Lightly dust the pan with flour to prevent sticking.
2. Mix the Cream Cheese and Cake Mix:
In a large mixing bowl, combine the softened cream cheese and yellow cake mix. Use a hand mixer or a sturdy spoon to beat them together until the mixture is well blended and smooth. This will be the base of your batter.
3. Add Wet Ingredients:
Next, crack in the 3 large eggs and pour in the vegetable oil and vanilla extract. Continue to mix until everything is creamy and evenly combined. You want to make sure there are no lumps from the cream cheese.
4. Fold in the Peaches:
Gently fold in the drained sliced peaches, being careful not to break them apart. This way, you’ll have delicious peach pieces throughout your cake!
5. Pour Batter into the Pan:
Once the peaches are incorporated, pour the batter into the prepared loaf pan. Use a spatula to spread the batter evenly across the pan.
6. Add Cinnamon Sugar Topping:
In a small bowl, mix together the ground cinnamon and granulated sugar. Sprinkle this lovely mix evenly over the top of the batter. It will create a delightful crust as it bakes.
7. Bake the Cake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean when the cake is ready.
8. Cool the Cake:
When baking is complete, carefully remove the cake from the oven and let it cool in the pan on a wire rack for about 15 minutes. This helps it set and makes it easier to remove from the pan later.
9. Optional Peach Syrup Drizzle:
If you want to enhance the peach flavor, drizzle a couple of tablespoons of the reserved peach syrup over the top of the warm cake. This adds moisture and sweetness.
10. Slice and Serve:
Allow the cake to cool completely before slicing. Enjoy your moist, sweet, and slightly cinnamon-spiced Peach Cobbler Pound Cake! Perfect on its own or with a scoop of ice cream!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Fresh or Frozen Peaches Instead of Canned?
Absolutely! Fresh or frozen peaches can be used in place of canned. If using fresh, peel and slice them, and if using frozen, be sure to thaw and drain them first to avoid extra moisture in the cake.
How Should I Store Leftovers?
Store any leftovers 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. Make sure to cover it well to prevent it from drying out.
Can I Make This Cake Ahead of Time?
Yes! You can make the cake a day in advance. Just cool completely, wrap it tightly in plastic wrap, and store at room temperature or in the fridge. If you want to serve it warm, you can gently reheat slices in the microwave for a few seconds.
What Can I Use Instead of Cream Cheese?
If you’re looking for a dairy-free option, you can use a non-dairy cream cheese alternative. For a lighter option, Greek yogurt can work as well, but it will slightly change the cake’s texture and flavor.
