This Easy Peach Cobbler Pound Cake is like a warm hug in dessert form! It’s soft and moist with sweet peach pieces and a buttery flavor that makes it irresistible.
Whenever I make this cake, my house smells like a peach paradise. I love serving it with a dollop of whipped cream. It’s a slice of happiness, for sure! 🍑
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base for the cake. You can use any brand, but I usually go for one with no preservatives for a fresher flavor. If you prefer, you can substitute with a homemade vanilla cake recipe to control ingredients.
Instant Vanilla Pudding Mix: This adds richness and moisture. If you don’t have it, you could try using an equal amount of plain yogurt for a similar creamy texture, but it may change the flavor slightly.
Sour Cream: This ingredient keeps the cake moist. If you want a lighter option, plain Greek yogurt works well too. It adds a nice tanginess without compromising the cake’s softness.
Canned Peaches: These are super convenient, but fresh peaches are always better when in season! Just peel and chop them. If you prefer a different fruit, try using blueberries or apples instead.
Nuts: Chopped pecans or walnuts are great for a crunch! If you have nut allergies, feel free to leave them out, or replace them with crushed cookies for a fun twist.
How Do I Get My Pound Cake to Rise Perfectly?
For a beautifully risen pound cake, it’s essential to cream the butter and sugar (or here, cake mix and pudding) properly. Here’s how:
- Mix on medium speed, ensuring you incorporate enough air; this takes about 2-3 minutes.
- Don’t rush the mixing! It builds the cake’s structure.
- Ensure all ingredients are at room temperature before starting. This helps with even mixing.
As a personal tip, avoid opening the oven too soon. Wait until the minimum bake time has passed to keep it from sinking.
How to Make Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 cup canned peaches, drained and chopped (or about 1 cup fresh peaches, peeled and chopped)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
For Topping (Optional):
- 1/2 cup chopped pecans or walnuts
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delightful Peach Cobbler Pound Cake takes about 15 minutes to prepare and 50-60 minutes to bake, plus additional cooling time. So, in about 1.5 hours, you can have a delicious cake ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 325°F (163°C). While it’s warming up, grease and flour a bundt pan or a 9×5 inch loaf pan to ensure your cake doesn’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix. Give it a quick stir with a whisk to mix them together evenly.
3. Add Wet Ingredients:
Next, crack in the 4 large eggs, pour in the 1 cup of sour cream, add the 1/2 cup of vegetable oil, and include the 1 teaspoon of vanilla extract. Using a mixer set to medium speed, mix everything together until the batter is smooth, which should take about 2-3 minutes.
4. Fold in the Peaches:
Carefully fold in your chopped peaches, along with the ground cinnamon and nutmeg (if you’re using it). Make sure to do this gently so you don’t break up the peach pieces too much!
5. Pour the Batter:
Once everything is mixed, pour the batter into your prepared pan. Use a spatula to smooth the top, making sure it’s even throughout the pan.
6. Add Topping (Optional):
If you’d like some crunch, sprinkle the chopped nuts evenly over the top of the batter.
7. Bake the Cake:
Place the cake in your preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready.
8. Cooling Time:
Once baked, take the cake out of the oven and let it cool in the pan for 15 minutes. After that, carefully invert the cake onto a cooling rack to cool completely.
9. Serve with Style:
Once your cake has cooled, if you like, dust the top with powdered sugar for a touch of sweetness. Then slice it up and enjoy your moist, flavorful Peach Cobbler Pound Cake!
Can I Use Fresh Peaches Instead of Canned?
Absolutely! If you’re using fresh peaches, make sure to peel and chop about 1 cup. Fresh fruit will give the cake a slightly different texture and flavor, which can be delightful!
How Should I Store Leftover Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it, but be aware that it may dry out quicker in the fridge.
Can I Freeze This Cake?
Yes, you can freeze the pound cake! Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It will remain tasty for up to 3 months. Thaw in the fridge overnight before serving.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt works as an excellent substitute. It adds similar moisture and creaminess to the cake!
