This Easy Peach Cobbler Pound Cake is a dreamy blend of rich cake and sweet, juicy peaches. It’s like a comforting hug on a plate, perfect for any occasion!
Trust me, the peeks of peach running through the cake make it so inviting. I love serving it warm with a scoop of ice cream. Who can resist that combo? 🍑
Key Ingredients & Substitutions
Yellow Cake Mix: This creates a moist base for the pound cake. If you don’t have yellow cake mix, a white cake mix or a homemade vanilla cake can work as alternatives.
Instant Vanilla Pudding Mix: It adds creaminess and moisture. You can substitute it with any flavor like butterscotch or even chocolate for a twist!
Sour Cream: This ingredient gives the cake a nice tang and moisture. If you’d like a lighter option, plain Greek yogurt or buttermilk can be used instead.
Peaches: Canned peaches are super convenient! You can use fresh or frozen peaches too. Just ensure they are nice and ripe for the best flavor.
Pecans: They add a lovely crunch, but if you’re nut-sensitive, feel free to leave them out. Walnuts can be a good substitute, or you could replace them with chocolate chips for a fun twist.
How Can I Ensure My Pound Cake is Perfectly Baked?
Getting the baking right is so important for a pound cake! Here are some tips:
- Always preheat your oven! This helps the cake rise properly from the start.
- Check your cake around the 55-minute mark. Ovens can vary, so keep an eye on it. If a toothpick comes out clean, it’s done!
- Let it cool in the pan for 15 minutes. This makes it easier to remove from the pan without breaking.
- If it cracks on top, don’t worry! You can cover it with whipped cream or glaze to hide it beautifully.
With these tips, you’ll be set for a delicious pound cake that your friends and family will love!
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 unsalted butter, melted and cooled
- 1/2 cup sour cream
- 1/4 cup milk
- 1 can (15 oz) sliced peaches in syrup, drained and chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/2 cup chopped pecans (optional)
How Much Time Will You Need?
This delightful Easy Peach Cobbler Pound Cake takes around 15 minutes to prepare and requires 55 to 65 minutes of baking time. Don’t forget to include an additional 15 minutes for cooling in the pan before transferring it to a wire rack!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First, preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan, give it a good greasing, and then dust it lightly with flour to prevent the cake from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Give it a good stir so everything is evenly mixed.
3. Add the Wet Ingredients:
Add the eggs, melted butter, sour cream, and milk into the bowl with your dry ingredients. Mix on medium speed until everything is well combined and you have a nice batter.
4. Fold in the Goodies:
Now, gently fold in the chopped peaches, ground cinnamon, nutmeg (if you’re using it), and pecans (if desired). Be careful to keep the peaches intact—they add so much deliciousness!
5. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan and spread it out evenly with a spatula. Make sure it’s nice and level.
6. Bake to Perfection:
Pop the loaf pan into the preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean—no gooey batter clinging to it!
7. Cool Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it carefully to a wire rack to cool completely.
8. Slice and Serve:
Once it’s cooled down, slice it up to serve! It’s delightful on its own, but I like to add a dollop of whipped cream or a scoop of vanilla ice cream for some extra indulgence!
Enjoy your warm, moist Easy Peach Cobbler Pound Cake! It’s sure to be a hit with family and friends. 😊
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Absolutely! Fresh peaches can be used in this recipe. Just peel and chop about 2-3 medium peaches to replace the canned peaches. Make sure they are ripe for the best flavor.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake up to 2 days in advance. Store it in an airtight container at room temperature. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature when ready to serve!
How Should I Store Leftovers?
Leftover cake can be stored in an airtight container at room temperature for about 2-3 days. If you want to keep it longer, refrigerate it for up to a week.
Can I Use a Different Cake Mix?
Definitely! While yellow cake mix is recommended, you could experiment with white cake mix or even spice cake mix for a different flavor profile. Just ensure the mix is a similar weight for best results.
