Peach Cobbler Cream Cheese Pound Cake

This Peach Cobbler Cream Cheese Pound Cake is made with diced peaches
in the batter with a peach cobbler base and a delicious glaze.

 

Watch us make this Peach Cobbler Pound Cake!

 

If you love Peach Cobbler, then you will definitely love this cake! And yes it absolutely tastes like Peach Cobbler.

Cream cheese was added to this cake to make it just that much more moist and delicious. A great addition to this cake would be some vanilla ice cream.

I enjoyed this cake kinda of cool, but of course it is delicious out of the oven and room temperature as well.

So let’s get into this recipe so I can show you how it’s done!

 

Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter

 

Ingredients needed to make the cake:


For the cake batter- you will need: 

  • All-purpose flour
  • Granulated sugar
  • Large, whole eggs- room temperature
  • Unsalted butter- room temperature
  • Cream cheese- room temperature
  • Vanilla
  • Salt
  • Chopped peaches- juice drained

 

Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter

 

For the cake topping- you will need: 

  • Sliced peaches with juice
  • Brown sugar
  • Cinnamon
  • Nutmeg 

 

Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter

 

 For the glaze– you will need: 

  • Peach syrup
  • Powdered sugar

 

Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter

 

Steps to make the cake:

Preheat your oven to 325 degrees F. Using a hand or stand mixer, cream the butter and sugar together until combined. Add the cream cheese and mix until combined.

Next, add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Add the vanilla extract and mix. Then add the flour mixture 1/2 c to 1 c at a time on low speed until combined.

 

 

Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Fold the 1 c of diced peaches into the batter. Sit the batter to the side while preparing the topping.

 

Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter

 

Steps to make the topping: 

Drain the syrup from the remaining peaches into a bowl. Add cinnamon, brown sugar, and nutmeg to the bowl and mix.

Return the peaches to the bowl and mix. Spray a 12-cup bundt pan with non-stick spray. Spoon the peaches and about 1/4 c of the juice into the bottom of the bundt pan spreading evenly.

Keep the remaining liquid to prepare the glaze. Spoon the batter into the bundt pan as evenly as possible. Bake the cake for 60 -70 minutes.

The cake is done once an inserted toothpick comes out clean. Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.

 

Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter

 

Steps to make the glaze: 

Add powdered sugar to a large bowl and add about 1/4 c of the remaining peach juice mixture and whisk together.

Once combined spoon your desired amount of glaze over the cake.

 

Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter

Peach Cobbler Cream Cheese Pound Cake

 

This cake is best stored in the refrigerator. When you’re ready to eat the cake, cut a slice and allow it to stand at room temperature if you do not enjoy cold cake or as is.

This cake is definitely better the second day when all of the seasonings and spice have set into the cake!

 

**Shop my Amazon store to get the bundt pan used to make this recipe and check out other cooking items used by Whip it like Butter!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

You may also enjoy:

 

Pecan Pie Cheesecake

 

Pecan Candy

 

Sweet Potato Pound Cake

 

 

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Image of Peach Cobbler Cream Cheese Pound Cake - Peach Cobbler Cream Cheese Pound Cake recipe - Whip It Like Butter
Peach Cobbler Cream Cheese Pound Cake
This Peach Cobbler Cream Cheese Pound Cake is made with diced peaches in the batter with a peach cobbler base and a delicious glaze.
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: peach cobbler cream cheese pound cake, peach cobbler pound cake, pound cake
Servings: 12 people
Calories: 591kcal

Ingredients

  • For the cake:
  • 3 c all-purpose flour
  • 3 c granulated sugar
  • 6 large whole eggs
  • 1 1/2 c unsalted butter (3 sticks)
  • 8 oz. cream cheese - room temperature
  • 2 tsps vanilla
  • 1/8 tsp salt
  • 1 c diced peaches (1 15-ounce can of peaches is needed/juice drained)
  • For the cake topping:
  • Remaining peaches from above
  • 1/4 c peach juice
  • 1/4 c light brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp nutmeg 
  • For the glaze:
  • 1/4 c remaining peach syrup
  • 2 c powdered sugar
  • Light brown sugar for sprinkling over the cake

Instructions

  • Steps to make the cake:
  • Preheat your oven to 325 degrees F.
  • Using a hand or stand mixer, cream the butter and sugar together until combined. Add the cream cheese and mix until combined.
  • Next, add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Add the vanilla extract and mix.
  • Then, add the flour mixture 1/2 c to 1 c at a time on low speed until combined.
  • Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
  • Fold the 1 c of diced peaches into the batter. Sit the batter to the side while preparing the topping.
  • Steps to make the topping: 
  • Drain the syrup from the remaining peaches into a bowl. Add cinnamon, brown sugar, and nutmeg to the bowl and mix. Return the peaches to the bowl and mix.
  • Spray a 12-cup bundt pan with non-stick spray.
  • Spoon the peaches and about 1/4 c of the juice into the bottom of the bundt pan spreading evenly. Keep the remaining liquid to prepare the glaze.
  • Spoon the batter into the bundt pan as evenly as possible.
  • Bake the cake for 60 -70 minutes.
    The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
  • For the glaze:
  • Add powdered sugar to a large bowl and add about 1/4 c of the remaining peach juice mixture and whisk together. Once combined spoon your desired amount of glaze over the cake.
  • Serve and enjoy!

Video

Nutrition

Calories: 591kcal | Carbohydrates: 102g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 200mg | Potassium: 152mg | Fiber: 1g | Sugar: 57g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg
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17 responses to “Peach Cobbler Cream Cheese Pound Cake”

  1. Kay says:

    Do you refrigerate the cake? Im making it the day before Thanksgiving so i wanted to know how do I store it

    • I did refrigerate the cake. I recommend removing it from the refrigerator at least a few hours before serving it to give it time to come to room temperature.

  2. Valerie says:

    Hi I forgot the brown sugar for the topping will it come out ok?

  3. Valerie says:

    Hi what if I forgot the brown sugar in the topping? Will it turn out right still?

  4. Lorna Smith says:

    5 stars
    Love this cake. I have made about 10 of them for friends and family. TheLast 2 that I made the cake broke first one had 1 Crack the 2nd one cracked in 3 different places. Please help what could cause this

  5. Diana says:

    3 stars
    I followed the directions as written. However, I had to add more peaches. The cake was very tasty. I will make it again.

  6. Cakes4CupsnGalore says:

    This came out very well warm and moist very very good.

  7. April says:

    This is in the oven..easy peasy! Thank you for the recipe. I know it will be one my family will enjoy for years to come.

  8. Sandra says:

    5 stars
    This cake is great. I will be making it again and share it with family and friends

  9. Amelia Marie Holder says:

    5 stars
    I’ll be making this delicious recipe tomorrow for a family get together, can’t wait! Thank you so very much!

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