Published: Dec 2, 2021 · Modified: Sep 24, 2023 by Ashley Frederick · This post may contain affiliate links · 43 Comments

Peach Cobbler Cream Cheese Pound Cake

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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 not cold, but kind of cool, but of course, it is delicious out of the oven and at room temperature as well.

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

More recipes ---> Easy Peach Cobbler, Peach Cobbler Egg Rolls, Peach Cobbler Cheesecake, Fried Peach Pies, Strawberry Crunch Pound Cake, Cold Oven Lemon Pound Cake, Vanilla Mason Jar Ice Cream & Condensed Milk Pound Cake.

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 eggs- room temperature
Unsalted butter - room temperature
Cream cheese- room temperature
Vanilla
Salt
Sliced peaches- juice drained, chopped

For the cake topping- you will need:

For the glaze- you will need:

Peach syrup
Powdered sugar

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 light and fluffy (approximately 5 minutes). 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 ½ 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 ¼ 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 removing it from the pan.

Steps to make the glaze:

Add powdered sugar to a large bowl and add about ¼ c of the remaining peach juice mixture and whisk together.

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

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

Helpful Baking Tools

What Is A Pound Cake?

A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.

Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.

Pound Cake Tips + Tricks

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

Is it better to use canned, frozen, or fresh peaches?

This is personal preference. This recipe uses canned peaches in syrup so keep that in mind if you choose to use fresh peaches. The syrup from the canned peaches is part of the recipe ingredients.

How should I store the 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 on the second day when all of the seasonings and spice have set into the cake!

How should I serve the cake?

It's really up to you. I enjoyed the cake cool. It can also be served warm, cold or at room temperature. The cake is also great with a side of vanilla ice cream!

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.

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Prep Time: 15

Cook Time: 1

Course: Dessert

Cuisine: American

Keyword: peach cobbler cream cheese pound cake, peach cobbler pound cake, pound cake

Servings: people

Calories: 591kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c all-purpose flour
3 c granulated sugar
6 large whole eggs
1 ½ c unsalted butter (3 sticks)
8 oz. cream cheese - room temperature
2 tsps vanilla
⅛ teaspoon salt
1 c diced peaches (juice drained) 2 large cans needed
For the cake topping:
Remaining peaches from above
¼ c peach juice
¼ c light brown sugar
½ teaspoon cinnamon
1 teaspoon nutmeg
For the glaze:
¼ 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 light and fluffy (approximately 5 minutes). 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 ½ 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 ¼ 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 removing it from the pan.
For the glaze:
Add powdered sugar to a large bowl and add about ¼ c of the remaining peach juice mixture and whisk together. Once combined, spoon your desired amount of glaze over the cake.
Serve and enjoy!