This Easy Peach Cobbler Pound Cake combines the buttery goodness of pound cake with sweet, juicy peaches. You’ll love how simple it is to make!
Honestly, it’s like having summer on a plate! I can’t resist grabbing a slice with a scoop of ice cream on top. Who can blame me? 🍑🍰
With just a mix, bake, and a little patience, you get a yummy dessert that everyone will ask for again and again. Perfect for sunny days or cozy nights!
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base for the pound cake. If you want a homemade touch, you can substitute with a homemade vanilla cake. Just remember it might require adjustments in baking time.
Instant Vanilla Pudding Mix: This adds moisture and richness. If you’re looking for a healthier option, use a sugar-free pudding mix or a different flavor like butterscotch.
Sliced Peaches: Fresh peaches are my favorite for their juicy flavor, but you can definitely use canned peaches. Just make sure to drain them well! Frozen peaches can work too, but let them thaw and drain before using.
Sour Cream: This ingredient keeps the cake moist. Greek yogurt can be a good substitute if you’re looking for a lighter option. It adds a nice tangy flavor too!
How Do I Ensure My Cake Bakes Evenly?
To avoid uneven baking, follow these tips:
- **Preheating the Oven:** Always preheat your oven to the right temperature before putting your cake in. This helps the cake rise properly.
- **Greasing the Pan Well:** Make sure to grease and flour your bundt pan. This prevents sticking, making it easier to release the cake after baking.
- **Quality of Eggs:** Use fresh eggs for the best rise and texture. Room temperature eggs blend better into the batter.
- **Check with a Toothpick:** Test for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, your cake is done!
Keep an eye on the baking time; every oven can be a little different. Happy baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups sliced fresh peaches (or canned peaches, drained)
- 1/2 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake takes approximately 15-20 minutes for preparation and 50-60 minutes for baking. Be sure to allow it to cool for about 15 minutes before serving. In total, you’re looking at about 1 hour and 30 minutes to enjoy this creamy, fruity treat!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 10-inch bundt pan or tube pan. This ensures your cake will come out smoothly after baking!
2. Mix the Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, sour cream, and vanilla extract. Beat everything together with an electric mixer on medium speed for about 2 minutes until it’s well combined and smooth.
3. Add the Peaches:
Carefully fold in the sliced peaches and ground cinnamon into the batter. Gently mix this just enough to evenly distribute the peaches without breaking them apart.
4. Pour and Bake:
Pour the batter into the prepared pan and ensure it’s spread evenly. Place your pan in the preheated oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean!
5. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
6. Serve and Enjoy:
When the cake has cooled, you can dust it with powdered sugar if you like. Slice it up and serve it plain, or for an extra treat, enjoy it with a scoop of whipped cream or ice cream. It’s sure to be a hit!
Enjoy a slice of this moist, flavorful Peach Cobbler Pound Cake! It’s the perfect dessert for any occasion!
FAQ About Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches for This Recipe?
Yes! You can use frozen peaches, but make sure to thaw them first and drain any excess moisture. This prevents your cake from becoming too soggy. Gently fold them into the batter after thawing.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day ahead. Just allow it to cool completely, then wrap it tightly in plastic wrap and store it at room temperature. For longer storage, refrigerate it for up to 3 days.
How Can I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness, though it may dry out slightly. To reheat, warm a slice in the microwave for about 10-15 seconds.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute! It will maintain the moist texture and add a nice tang to the cake.
