Masters of kitchen
If you’ve ever been torn between a buttery slice of pound cake and a scoop of warm peach cobbler, you’re not alone. Now imagine both desserts combined into one glorious creation—that’s the magic of Peach Cobbler Pound Cake.
This Southern-inspired treat is more than just a dessert—it’s a love letter to comfort baking. It’s what you make when you want to impress your guests but still feel like you’re at Grandma’s kitchen table. Whether it’s Sunday dinner, a family reunion, or the holidays, this cake fits the moment perfectly.
The combination of moist pound cake and a sweet, peachy cobbler-style topping creates a rich, dense, and flavorful dessert that tastes like home. And let’s be honest, anything made in a bundt pan and topped with sticky brown sugar peaches is destined to be unforgettable.
What Is Peach Cobbler Pound Cake?
At its core, Peach Cobbler Pound Cake is a fusion dessert—it brings together the classic richness of an old-fashioned pound cake and the syrupy goodness of peach cobbler.
The inside is dense yet tender, thanks to ingredients like sour cream or buttermilk, while the top (or bottom, once inverted) features juicy peaches cooked in a brown sugar glaze that caramelizes as it bakes. The result? A gooey, golden layer that mimics the topping of a traditional cobbler, but set atop a velvety cake base.
This dessert became a viral favorite on platforms like Pinterest and TikTok, celebrated for its visual appeal and flavor mashup. But long before the internet, Southern bakers were already blending cobblers and cakes, layering peaches and spices into rich batters as a way to showcase seasonal fruit.
Compared to a regular cobbler (which is more of a fruit bake with biscuit topping) or a plain pound cake (which can be dry if not done right), this combo delivers the best of both worlds in each bite.
Peach Cobbler Pound Cake Ingredients & Why They Matter
Let’s talk ingredients—because they’re the real stars of this show. The Peach Cobbler Pound Cake isn’t just delicious because it looks pretty. It’s the quality of the components and how they work together that makes this cake so indulgent.
Here’s what makes this recipe shine:
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Peaches: You can use fresh, frozen, or canned—each one brings something different (more on that below).
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Sour Cream or Buttermilk: These add moisture and richness, making the cake soft yet dense, with a perfect crumb.
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Butter: Pound cake traditionally uses lots of butter, and this one is no exception. Use unsalted, high-quality butter for the best flavor.
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Brown Sugar Peach Glaze: The signature “cobbler” feel comes from sautéed peaches in brown sugar and butter. It caramelizes in the pan while baking and becomes the gorgeous sticky topping once inverted.
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Warm Spices (Optional): A dash of cinnamon, nutmeg, or almond extract adds cozy, aromatic depth.
Pro Tip: Always use room temperature eggs, butter, and sour cream for a smooth batter and an even rise. Cold ingredients can lead to a dense, heavy cake.
This cake isn’t just a recipe—it’s an experience.
Best Peaches for Southern Peach Pound Cake
One of the most common questions is: What kind of peaches should I use? The truth is, you’ve got options—and they each work beautifully depending on your needs and the season.
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Fresh Peaches: Ideal when in season (late spring to early fall). Look for ripe but firm peaches—freestone varieties are easiest to work with. Peel them for a smoother texture.
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Frozen Peaches: Great for baking! They hold their shape and flavor well. Just make sure to thaw and drain thoroughly before use to prevent sogginess.
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Canned Peaches: Super convenient and perfect for year-round baking. Choose sliced peaches in juice (not syrup), and drain them well. You can also give them a rough chop if the slices are too large.
Quick Tip: If using canned or frozen peaches, pat them dry with a paper towel to avoid watering down your glaze or batter.
No matter the type, peaches bring the juicy sweetness that makes this cake irresistible.
How to Make the Best Peach Cobbler Pound Cake from Scratch (Step-by-Step Guide)
Baking this show-stopping dessert is easier than it looks—especially when you break it down into simple steps. Here’s how to bring that perfect blend of moist pound cake and juicy cobbler topping to life.
Step 1: Prepare the Brown Sugar Peach Topping
In a small saucepan, melt butter and brown sugar together until bubbly. Add sliced peaches and cook for a few minutes until they soften slightly and the syrup thickens. This forms the caramelized “cobbler” layer that will end up on top once the cake is inverted.
Step 2: Cream Butter and Sugar Thoroughly
Creaming butter and granulated sugar until light and fluffy (about 3–5 minutes) is key for proper texture. It introduces air into the batter, resulting in a tender crumb rather than a dense, heavy cake.
Step 3: Add Eggs One at a Time
Beat in your eggs one at a time, mixing well after each addition. This ensures the fat and protein emulsify properly for a smooth, stable batter.
Step 4: Add Sour Cream, Vanilla, and Dry Ingredients
Add sour cream and vanilla extract. Gradually add the flour (mixed with baking powder and a pinch of salt), alternating with milk if your recipe includes it. Don’t overmix—just blend until combined.
Step 5: Layer Peaches in the Bundt Pan
Pour the brown sugar peach mixture into a well-greased bundt pan. Then pour the batter over the top, spreading it evenly.
Step 6: Bake and Test for Doneness
Bake at 325–350°F for about 60–75 minutes. Test with a toothpick in the center—it should come out clean or with a few moist crumbs.
Baking Tip: Place your bundt pan on a baking sheet in case the glaze bubbles over.
Cooling & Glazing Your Peach Cobbler Bundt Cake
Once baked, let your cake cool in the pan for at least 15–20 minutes. This helps it set and prevents breakage during unmolding.
Run a butter knife gently around the edges and center of the pan. Then invert onto a cooling rack or serving platter.
You can serve it as-is with the caramelized peaches on top, or drizzle on a vanilla glaze, cream cheese icing, or even extra peach syrup for a showstopping finish. It’s just as delicious warm or at room temperature.
Pro Tips for Perfect Cobbler Pound Cake Every Time
Want your cake to be picture-perfect and delicious every time? These pro tips make all the difference:
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Use room temperature ingredients – especially eggs, butter, and sour cream. Cold ingredients prevent proper mixing and rise.
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Don’t overmix the batter – it can make the cake tough.
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Use a light-colored bundt pan – dark pans may over-brown the cake exterior before the center is fully baked.
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Grease thoroughly – use baking spray or a brush with melted shortening. Pay extra attention to bundt pan crevices!
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Let it cool properly – rushing the inversion could cause breakage.
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Small tweaks in your prep and baking method can elevate your peach cobbler pound cake from good to unforgettable.
Storage & Make-Ahead Tips
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Room Temp: Store in an airtight container for 2–3 days.
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Fridge: Keeps well for up to 5 days, especially if topped with glaze.
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Freezing: Slice the cake, wrap individual pieces in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
For reheating, use a toaster oven for best texture or microwave in short bursts.
This cake also tastes better the next day—making it ideal for prepping ahead of a gathering.
Peach Cobbler Pound Cake Variations You’ll Love
Want to put your own twist on this classic? These flavor variations are just as cozy and crowd-pleasing:
Peach Bourbon Pound Cake
Add a tablespoon of bourbon to the batter for warm, spiked depth. You can also splash a little into the peach glaze.
Spiced Peach Cobbler Cake
Mix cinnamon, nutmeg, and cloves into the batter for a holiday-style version. A little allspice or ginger adds extra flair.
Mini Bundt Cakes
Divide the batter into greased mini bundt pans. These are perfect for gifting or individual servings—just reduce the baking time.
Vanilla vs. Cream Cheese Glaze
Top with a classic vanilla drizzle or go richer with cream cheese glaze. Both complement the peaches beautifully.
Low-Sugar Option
Swap granulated sugar for a natural sweetener like monk fruit blend. Use canned peaches in juice, not syrup, and skip the glaze or go light.
Creative Tip: Try adding blueberries or raspberries to the peach layer for a summer fruit medley.
Serving Suggestions & Pairings
This cake shines on its own, but it’s even better when served with:
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A scoop of vanilla bean ice cream or a dollop of fresh whipped cream
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A warm mug of cinnamon-spiced coffee or cold brew
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On a summer brunch board with fresh berries, mini muffins, and lemonade
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As a holiday dessert centerpiece with a drizzle of warm caramel sauce
Whether you’re entertaining or just indulging on a weekend afternoon, Peach Cobbler Pound Cake always fits the occasion.
Frequently Asked Questions About Peach Cobbler Pound Cake
Can I use fresh peaches instead of canned?
Yes! Fresh peaches are ideal in summer. Just peel and slice them, then sauté with butter and brown sugar as you would with canned.
Why is my pound cake dry or dense?
Dry cake is often caused by overbaking or using cold ingredients. Dense cake typically results from undermixing butter and sugar or overmixing flour. Always cream butter well and don’t skip room-temp ingredients.
What is the best pan to use for this recipe?
A 10–12 cup bundt pan is perfect. Make sure it’s nonstick and light-colored for even baking. Avoid dark pans unless you reduce the oven temp slightly.
Can I make it ahead of time?
Absolutely. In fact, the flavor deepens after a day. Store it wrapped on the counter or refrigerate if glazed.
How long does it last?
It keeps 2–3 days at room temp or up to 5 days in the fridge. You can also freeze slices for up to 2 months.
Can I turn this into cupcakes or mini loaves?
Yes! Just adjust the bake time: 20–25 mins for cupcakes, 35–45 mins for mini loaves. Keep an eye out for the toothpick test.
Is this a Southern dessert or a modern twist?
Both! It blends two classic Southern desserts into one—something bakers have done for generations. But it’s recently gained popularity online, so it’s also a trendy twist on tradition.
More Peach Recipes to Try
Love this Peach Cobbler Pound Cake? Here are more peach-packed desserts and drinks to explore next:
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Peach Pie Recipe – A classic double-crust peach pie with just the right balance of sweet and tart.
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Honey Peach Cream Cheese Cupcakes – Moist cupcakes swirled with honey and topped with tangy peach cream cheese frosting.
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Peach Cobbler Dump Cake – The ultimate lazy-day dessert—just dump, bake, and enjoy.
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Peach Dumplings Recipe – Crescent roll-wrapped peaches baked in spiced syrup—perfect with vanilla ice cream.
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Peaches & Cream Cheese Loaf Recipe – A soft, moist loaf cake with ribbons of peach and cream cheese in every slice.
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Georgia Peach Cobbler – A Southern staple made with fresh peaches and a buttery biscuit topping.
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Peach Cardamom Lassi – A refreshing, spiced peach yogurt smoothie inspired by Indian flavors.
Add one to your weekend baking list—or serve any of these alongside your pound cake for a full-on peach dessert spread!
Peach Cobbler Pound Cake
Equipment
- 10–12 cup Bundt pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
- Saucepan
- Measuring cups/spoons
- Knife & cutting board (if using fresh peaches)
Ingredients
For the Brown Sugar Peach Topping:
- 2 tablespoons unsalted butter
- ½ cup light brown sugar packed
- 1 15 oz can sliced peaches in juice, drained (or 2 fresh peaches, peeled and sliced)
- ½ teaspoon ground cinnamon optional
For the Pound Cake Batter:
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- ¾ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 –3 tablespoons milk optional, for thinner batter
Instructions
- Preheat the oven to 325°F (163°C). Generously grease a 10–12 cup bundt pan, making sure to coat all crevices.
- Make the peach topping: In a small saucepan, melt butter over medium heat. Stir in brown sugar and cinnamon (if using) until bubbly. Add sliced peaches and cook for 3–4 minutes until lightly softened. Remove from heat.
Prepare the cake batter:
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined. Add milk if the batter feels too thick.
- Assemble: Pour the peach mixture evenly into the bottom of the prepared bundt pan. Spoon the cake batter gently over the peaches and smooth the top.
- Bake: Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
- Cool & invert: Let the cake cool in the pan for 20 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate. Cool completely before slicing.
- Optional glaze (if desired): Drizzle with a simple vanilla glaze or cream cheese icing before serving.
Notes
- Let ingredients come to room temperature before mixing.
- Use canned peaches in juice, not syrup.
- For added flair, drizzle with vanilla or cream cheese glaze before serving.
- Store at room temp for 2–3 days or freeze for longer storage.
Nutrition
Final Thoughts & Wrap-Up
Peach Cobbler Pound Cake isn’t just a dessert—it’s a Southern-inspired celebration of flavor and nostalgia. Whether you bake it for a summer barbecue, holiday dinner, or just because, it brings warmth, sweetness, and a sense of home to every bite.
Try it once, and you’ll see why it’s a favorite across generations. Don’t forget to share your version—whether you add a bourbon twist, try fresh peaches, or go mini.
Because at the end of the day, baking is best when it’s shared.