This Easy Peach Cobbler Pound Cake is a delicious treat that combines sweet peaches with a rich pound cake. It’s perfect for dessert or a coffee break, and you’ll love how easy it is to make!
I always say, the more peaches, the better! I love serving it warm with a scoop of ice cream on top. Trust me, it’s the kind of cake that makes you smile with every bite! 🍑
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of the pound cake. If you’d like to make it from scratch, you can substitute the cake mix with 1 ½ cups of all-purpose flour, 1 cup of sugar, 1/2 cup of butter, and a pinch of salt.
Instant Vanilla Pudding Mix: This adds moisture and helps the cake stay fluffy. You can use other flavors like butterscotch or even chocolate pudding for a twist!
Peach Preserves or Pie Filling: I love using preserves for a more intense peach flavor. If you can’t find peach preserves, apricot preserves work well too! Just ensure it’s not too chunky if using pie filling.
Diced Peaches: Fresh peaches are ideal for this recipe, but if they’re out of season, don’t hesitate to use canned peaches. Just make sure to drain them well so the cake doesn’t become soggy.
How Do I Ensure My Cake Comes Out Perfectly Moist?
Getting the right texture is key to a perfect pound cake. Here are some tips:
- Mix your wet ingredients just until combined with the dry ingredients. Overmixing can lead to a tough cake.
- Make sure your eggs are at room temperature for better incorporation!
- Adding the diced peaches gently prevents them from disrupting the batter too much.
- Check for doneness around 50 minutes. A toothpick should come out clean—if it comes out with batter, give it a few extra minutes.
Let the cake cool completely for the best flavor, and don’t forget the powdered sugar dusting for a beautiful finish!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup peach preserves or peach pie filling (slightly drained)
- 1 to 1 1/2 cups diced fresh or canned peaches (drained if canned)
- 1 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and about 50-60 minutes for baking. Don’t forget to let the cake cool for about 15 minutes before transferring it to a wire rack to cool completely. So, all in all, you’re looking at a little over an hour before you can enjoy this delicious cake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grab your 9×5 inch loaf pan or bundt pan, and grease it with a little butter or cooking spray. Then, dust it with flour to help your cake release easily later.
2. Mix the Dry Ingredients:
In a large mixing bowl, pour in the yellow cake mix and the instant vanilla pudding mix. Stir them together so they’re combined evenly. This forms the base of your pound cake, and trust me, it’s going to be tasty!
3. Add the Wet Ingredients:
Now it’s time to add the eggs, vegetable oil, and the peach preserves to the dry mixture. Mix everything together until just combined—don’t overmix; you want your cake to stay fluffy and light!
4. Fold in Peaches and Cinnamon:
Gently fold in the diced peaches (fresh or drained canned) and ground cinnamon. Be careful to distribute the peaches without breaking them up too much. This part is what gives your pound cake its delicious flavor and fruity goodness!
5. Pour and Smooth:
Take your batter and pour it into the prepared pan, smoothing the top with a spatula. It should look nice and even, ready for the oven!
6. Bake:
Pop your cake into the oven and let it bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the toothpick has batter on it, give it a few more minutes.
7. Cool the Cake:
Once the cake is out of the oven, let it cool in the pan for about 15 minutes. This makes it easier to take out of the pan. After that, transfer it to a wire rack to cool completely.
8. Dust and Serve:
When your cake is cool, you can dust the top with powdered sugar if you’d like. This little touch makes it look extra special! Slice it up and serve it as is, or with a scoop of ice cream for an extra treat!
Enjoy your moist and flavorful Peach Cobbler Pound Cake! It’s sure to be a hit!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches in This Recipe?
Yes, you can! Just be sure to thaw them completely and drain any excess moisture before dicing and adding them to the batter. This helps prevent the cake from becoming soggy.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor!
Can I Substitute the Yellow Cake Mix?
Absolutely! If you want a homemade option, you can substitute the cake mix with 1 ½ cups of all-purpose flour, 1 cup of sugar, 1/2 cup of softened butter, and 1 teaspoon of baking powder. This will give you a similar texture to the store-bought mix.
Can I Add Other Fruits to This Cake?
Definitely! Feel free to incorporate other fruits along with the peaches, such as blueberries, raspberries, or even chopped apples. Just keep in mind that the baking time might vary slightly depending on the moisture content of the fruits used.
