Southern peach cobbler pound cake with cream cheese, canned peaches or fresh ones, and a delicious crumb topping! This is the best old fashioned peach cobbler pound cake recipe, perfect for peach season, with an old school peach cobbler pound cake topping made from fresh peaches and buttery streusel! Perfect for any peach lover!
And if you like this easy peach cobbler pound cake with cream cheese, you'll love my Peach Mango Pie, my No Bake Oreo Cheesecake, and my Cherry Crumb Pie!
Peach Cobbler Pound Cake with Canned Peaches
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Peaches are one of my favorite fruits, and this peach cobbler pound cake recipe is one of my favorite summer desserts! It starts with an easy recipe for cream cheese pound cake batter, with juicy canned, frozen, or fresh peaches, melted butter, and brown sugar mixture at the bottom of the bundt pan.
Then, we'll complement this peach mixture with a streusel topping and powdered sugar icing, giving our peach cobbler cake an amazing flavor!
If you like this cream cheese pound cake, you've got to try my Carrot Pound Cake, my Strawberry Crunch Cupcakes, or my Salted Caramel Kentucky Butter Cake!
Join me in celebrating Juneteenth with more than 30 other Black culinary creators. Juneteenth marks our country’s second independence day, signifying the final emancipation of those enslaved in the US announced in 1865. This year, we are celebrating "Freedom Day" by offering a delightful selection of mains, sides, desserts, and refreshing drinks that are perfect for backyard barbecues and summer gatherings with friends and family.
Join us in honoring the legacy of progress and freedom by cooking and sharing these recipes. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2023 on Instagram. You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
Jump to:
- Peach Cobbler Pound Cake with Canned Peaches
- Why is pound cake different from regular cake?
- Is a bundt cake the same as a pound cake?
- What makes a pound cake too dry?
- What is the secret to a good pound cake?
- Peach Cobbler Pound Cake with Cream Cheese -Ingredients
- Equipment
- Step by Step
- Substitutions
- Variations
- Peach Cobbler Pound Cake with Cake Mix?
- More Juneteenth Ideas For You To Try
- Storage
- Top Tip
- More Recipes To Try
- 📖 Recipe
- Frequently Asked Questions
- 💬 Comments
Why is pound cake different from regular cake?
Pound cake like this southern peach cobbler pound cake stands apart from regular cake due to its straightforward yet indulgent composition. Traditionally made with a pound of each ingredient: flour, butter, eggs, and sugar, pound cakes boast a dense, moist texture and a pronounced buttery flavor. Unlike lighter, fluffier cakes, pound cake typically forgoes leavening agents, relying instead on the air incorporated during mixing for its rise.
This peach cobbler pound cake with cream cheese is more decadent and dense than a typical cake, and has a longer cook time because of the thicker batter. I love the distinctive texture of pound cakes!
Is a bundt cake the same as a pound cake?
Not quite, although many pound cakes can be bundt cakes! Pound cake refers to the ingredients, and Bundt cake refers to the pan in which the cake is baked. Cakes like this one and my Oreo Pound Cake are both!
Check out my post on Pound Cake vs Bundt Cake: What's the Difference? + Recipes for more information on the difference between the two!
What makes a pound cake too dry?
Pound cake is one of my favorite dessert recipes -- it should be a moist, slightly dense cake, but it can often end up too dry. For best results and a moist pound cake, I always like to include a full-fat dairy product with an acidic tang like cream cheese, sour cream, or buttermilk.
Overbaking, over mixing, or adding too much flour can make your pound cake dry -- to combat this, use a kitchen scale to measure your flour by weight to ensure accurate amounts, only mix your cake batter until just combined once your dry ingredients are added.
You should also use a timer when baking and check your cake when it's almost done to see if it's ready. And I like to use an instant-read thermometer in the center of the cake to check for doneness -- the thermometer should show 210℉.
What is the secret to a good pound cake?
My #1 advice is to use room temperature ingredients -- we're used to using room temperature butter and cream cheese, but cold eggs or milk can undo all the work you did creaming that butter and cream cheese!
Speaking of creaming, be sure to take your time creaming the butter and sugar together -- you don't want to overdo it, but I like to cream for a full 3-5 minutes. The mixture should be lighter and airier than when you first started mixing.
Peach Cobbler Pound Cake with Cream Cheese -Ingredients
I'll include the exact measurements in the recipe card below, but here's what you'll need for your buttery cake batter:
- granulated sugar - we'll cream our granulated sugar with butter to create the emulsion that forms the basis of this delicious peach cobbler pound cake
- salted butter - your butter should be room temperature, but not too soft. If your kitchen is excessively hot or cool, you may want to check the temperature of your butter with a meat thermometer. It should be around 70 degrees Fahrenheit. You can also use unsalted butter -- just add ½ teaspoon of salt to the dry ingredients.
- cream cheese - we're making our peach cobbler pound cake with cream cheese for a denser, richer cake! Opt for full-fat cream cheese for a moist cake. Your cream cheese should also be room temperature.
- eggs - make sure your eggs are at room temperature so that they don't harden the butter when you add them in. To bring them to temperature quickly, you can place them in a bowl of lukewarm water for 15 minutes.
- vanilla extract - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- whole milk - we're just adding this to loosen the batter a bit.
- cake flour - you can also use all-purpose flour, but I like the light texture that cake flour brings to classic pound cake recipes! Measure your cake flour by weight with a kitchen scale to make sure you don't accidentally add too much.
- baking soda - just a bit of baking soda is enough to add a lift to this moist delicious pound cake!
- cinnamon - this is optional, but I think a bit of ground cinnamon is a great addition to add flavor and spice to this southern peach pound cake recipe! And if you like cinnamon and peach together, you'll love my Cinnamon Rolls Peach Cobbler!
But before we add the prepared cake batter to our bundt pan, we'll need to add our upside-down peach cobbler filling!
- chopped peaches - you can use fresh, frozen, or canned peaches for this recipe. Chop them to ½-inch to 1-inch chunks. If you use fresh peaches, you can peel them beforehand with a vegetable peeler. If you use frozen peaches, be sure to thaw and drain them before adding them in.
- brown sugar - the flavor of brown sugar in this caramelized topping gives it the classic taste of peach cobbler!
- melted butter - adds a rich, buttery flavor to the top of the cake.
- cinamon & nutmeg - I love the way these spices complement the fresh fruit!
We're also making a make-ahead cobbler topping to add to our finished peach bundt cake! Here's what you'll need:
- all-purpose flour - if you like, you can also use cake flour like we do earlier in the recipe!
- granulated sugar - you can also use brown sugar, if you prefer.
- salted butter - let your butter come to room temperature before mixing this crumb topping.
And we'll finish up with a quick powdered sugar icing:
- powdered sugar - gives the icing its sweetness and thickens the texture.
- milk - you can use whole milk, heavy cream, or even peach nectar to add even more peach flavor!
- cinnamon - this is optional, but it adds a nice flavor to the icing.
- vanilla extract - perfect flavor to complement this sweet icing!
Equipment
I recommend making this peach cobbler pound cake in a high-quality Bundt or tube cake pan. I like the Elegant Party Bundt Pan from Nordic Ware -- also check out my post on the differences and similarities between pound cake vs Bundt cake! You'll also need either a stand mixer or a hand mixer to mix your batter.
I also recommend a rubber spatula for folding in the dry ingredients and scraping the sides of the bowl. You may also want to have a wire rack to help the cake cool more quickly, and a cooking thermometer to determine when the cake is done baking (when it hits 210 degrees F).
Finally, my most highly recommended tool is a kitchen scale to ensure that you're not using too much flour. Measuring flour with a measuring cup can be inaccurate, leading to a dry, dense cake.
Step by Step
1. Cream butter, cream cheese, and sugar together with an electric mixture over medium speed until light and fluffy, about 4-5 minutes (don't forget to scrape the sides of your bowl). Then crack in your room temperature eggs one at a time and mix well after each one, then mix in your vanilla.
2. In a separate bowl, whisk together your cake flour and baking soda. Then whisk in some cinnamon into the flour mixture.
3. Alternate adding your dry ingredients and your milk to into your wet ingredients. Fold it all together until it just comes together -- it should be thick and fluffy.
4. In another bowl, combine your chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg. Pour all of that into the bottom of a greased Bundt pan.
5. Spoon your batter gently into the bundt pan on top of the peach mixture and smooth the top. Drop the pan onto the counter a couple of times to eliminate any air bubbles, then bake!
6. Once your cake is cool, top with your crumble topping and a drizzle of vanilla glaze! Enjoy with a scoop of vanilla ice cream.
Hint: Begin checking your cake with a toothpick after about 50 minutes. Depending on your oven, it may take anywhere from 55 to 75 minutes for the toothpick to come out clean.
Substitutions
Here's how to make this recipe work even if you don't have everything!
- Cake Flour - If you don’t have cake flour, you can make a substitute to use for this easy peach cobbler pound cake! All you need is all-purpose flour and corn starch. Just measure out 2 ½ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it'll be 273 grams of all-purpose flour sifted with 40 grams of cornstarch.
- Cream Cheese & Milk - replace both the cream cheese and milk with 8 ounces of full-fat sour cream (like in my Lemon Sour Cream Pound Cake recipe or my Blueberry and Lemon Pound Cake).
- Cinnamon - replace the cinnamon and nutmeg with pumpkin pie spice for a more complex spice flavor!
I haven't tried this cake with any gluten-free or vegan substitutions, but if you do, I'd love to hear how it works for you!
Variations
Put your own twist on this fresh peach cobbler pound cake recipe!
- Change the fruit - swap out peaches for blueberries, apples, or even bananas! Whatever you have on hand or is in season!
- Peach Icing - if you use canned peaches, use the drained peach juice from the can of peaches instead of milk in your icing to boost the peach flavor and sweetness!
- Use sliced peaches instead of chopped for a different look for this upside down peach cobbler pound cake!
Also try my pineapple upside-down cake for more upside-down inspiration!
Peach Cobbler Pound Cake with Cake Mix?
You can make this cake with a boxed pound cake mix -- just prepare the pound cake batter as instructed on the box, and prepare the crumble and peach upside-down topping as instructed in the recipe card below.
Then bake according to the box directions (you might need to add some time to the bake time because of the peaches) and assemble your cake as usual! Make sure you use a pound cake mix that fits in a Bundt pan.
More Juneteenth Ideas For You To Try
You can find all the information about this Juneteenth collaboration on Eat the Culture’s website, where you'll learn more about the different regions of Black cuisine we honor with our recipe contributions.
This easy peach cobbler pound cake is featured as part of Black Cowboy Cuisine (Southwest Region):
Cowboy Cuisine from the southwestern region of the United States honors the legacy of Black cowboys who forged physical trails in this country, as well as culinary and cultural trails.
Southwestern soul food combines the flavors and ingredients of Southern cuisine with vibrant and spicy elements. Recipes like Bacon Jalapeño Deviled Eggs, Spicy Sausage and Baked Bean Casserole, and Strawberry Margaritas offer a unique fusion of bold flavors and culinary traditions.
- Big Delicious Life - Bacon Jalapeno Deviled Eggs
- Food Fidelity - Smoked Wings
- Food Fidelity - Rib Tips
- Seasoned To Taste - Spicy Sausage and Baked Bean Casserole
- Collards Are The Old Kale - White Beans w/Tomato Chow Chow
- Sims Home Kitchen - Strawberry Margarita
You can find a list of all recipes from the 2023 Juneteenth Virtual Cookout on the Eat the Culture website.
Storage
You can store this upside down peach cobbler pound cake at room temperature, covered, for up to two days, or keep it in the fridge in an airtight container for up to four days.
You can also store this cake in the freezer, well wrapped in plastic wrap and aluminum foil, for up to two months.
Top Tip
I'm a broken record, I know, but measure your flour by weight with a kitchen scale! It'll help ensure accurate measurements and prevent a dry cake!
More Recipes To Try
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
Make-Ahead Crumb Topping (Optional)
- ⅔ cup (83 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 4 tablespoon (56 g) salted butter - room temperature
Cinnamon Cream Cheese Pound Cake
- 2 cups (400 g) granulated sugar
- 1 cup (227 g) salted butter - room temperature
- 8 oz (227 g) full-fat cream cheese - room temperature
- 4 large eggs - room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ⅓ cup (81 g) whole milk - room temperature
- 2 ½ cups (313 g) cake flour - measured by weight using a kitchen scale or with the spoon and level method
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (1 g) ground cinnamon
- baking spray
Peach Cobbler Upside-Down Topping
- 1.5 cup (231 g) chopped peaches - fresh, canned in juice, or thawed from frozen
- 4 tablespoon (48 g) brown sugar - packed
- 6 tablespoon (84 g) salted butter - melted
- ½ teaspoon (1 g) ground cinnamon
- ¼ teaspoon (1 g) ground nutmeg
Glaze
- 2 cups (240 g) powdered sugar
- 2 tablespoon (30 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- pinch salt
Instructions
Prepare Crumb Topping
- Preheat oven to 400°F. Use a fork or your hands to mix and press together flour, sugar, and butter until well combined and mixture resembles coarse crumbs.
- Spread mixture into a baking pan lined with parchment paper.
- Bake in preheated oven for 10-15 minutes, or until golden brown. Set aside or chill in fridge, covered, until ready to add to finished cake.
Prepare Peach Topping
- In a bowl, stir together chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg.
- Set aside while you prepare the cake batter.
Prepare Pound Cake Batter
- Add butter and cream cheese to the bowl of a stand mixer (or a large bowl and use a hand mixer). Mix on low until creamy.
- Add sugar and cream together on medium speed until lightened in color and fluffy, about 3-5 minutes.
- Add in room temperature eggs, one at a time, followed by vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together cake flour, baking soda, and cinnamon until well combined.
- Fold in half of flour mixture with wet ingredients with a rubber spatula until just combined. Gently fold in room temperature milk, then repeat with remaining flour mixture only until just combined.
- Preheat oven to 325°F. Spray Bundt pan generously with baking spray, being sure to get it in the crevices of the pan.
- Pour peach topping mixture around the bottom of the pan. Gently spoon cake batter on top evenly and smooth the top.
- Bake in preheated oven for 55-75 minutes, or until a toothpick entered into the center of the cake comes out clean, or an instant-read thermometer in the center of the cake reads 210℉. Begin checking for doneness at 50 minutes.
- Let cake cool in pan one hour, then carefully flip out onto a serving dish or wire rack to cool completely.
Cobbler Topping
- Sprinkle reserved crumb topping over cake on top of peach mixture.
- To make vanilla icing, whisk together powdered sugar, milk, vanilla, and salt in a bowl. Drizzle over cooled cake just before serving.
Video
Notes
- Cake Flour - If you don’t have cake flour, you can make a substitute to use for this easy peach cobbler pound cake! All you need is all-purpose flour and corn starch. Just measure out 2 ½ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it'll be 273 grams of all-purpose flour sifted with 40 grams of cornstarch.
- Cream Cheese & Milk - replace both the cream cheese and milk with 8 ounces of full-fat sour cream (like in my Lemon Sour Cream Pound Cake recipe).
- Cinnamon - replace the cinnamon and nutmeg with pumpkin pie spice for a more complex spice flavor!
Nutrition
Frequently Asked Questions
Yes, you can easily overmix a pound cake, especially due to the thick batter. To avoid overmixing, I recommend adding ingredients gradually, and alternating adding liquids and dry ingredients into wet ingredients. That way you minimize the mixing that's needed and your cake stays soft and tender!
I use cake flour in most of my pound cakes -- one exception is my Chocolate Sour Cream Pound Cake, where cake powder wouldn't have the structure to stand up to the more liquidy batter and the addition of cocoa powder.
Traditionally, peach cobbler is baked at the bottom of a baking dish with a pastry topping baked on top. So to get a thicker consistency, you'd add a little flour or cornstarch to your sliced peaches, the way you would in a peach pie. But for this upside down peach cobbler pound cake, we're making a peach, brown sugar, and butter mixture to fill the bottom of our prepared pan. Then it's all baked upside down so that the peach mixture caramelizes and meshes with the pound cake batter and there's no need to thicken it up beforehand!
Elvis Presley Pound Cake is a dessert that is named after the famous American singer and actor, Elvis Presley. It is a rich and decadent pound cake that is known for its dense texture and buttery flavor. While Elvis Presley himself may not have had a personal connection to the creation of this particular cake, it has been associated with him due to his love for Southern cuisine and his reported fondness for pound cake.
The exact recipe for Elvis Presley Pound Cake can vary slightly, but it typically includes ingredients such as butter, sugar, eggs, flour, buttermilk, and vanilla extract. Some variations may also include additional flavorings such as lemon zest or almond extract. The cake is traditionally baked in a Bundt pan.
Most likely your pound cake is underbaked. Make sure that your oven temperature is correct (you can check it with an oven thermometer) and that you've fully preheated it before adding your cake. Then, check your cake for doneness with a toothpick before removing it from the oven. If a toothpick entered into the center of the cake comes out clean, it's ready. You can also check your cake with a cooking thermometer -- when it hits 210 degrees F, it's done!
Typical pound cakes should be removed from the pan after 10-15 minutes of cooling, to ensure a clean removal. This recipe for peach cobbler pound cake, however, requires you to wait about an hour for it to cool, because of the upside-down peach topping.
If you want to boost the moistness of your pound cake, add in a tablespoon or two of oil or vegetable shortening. It gives them that moist texture that we all love!
Last Updated on August 26, 2025 by Chenée Lewis
Belinda Starnes says
This was my family’s favorite summer cake! It is SO worth every single calorie! 😉 Our peach trees blessed us this year and were loaded with fruit and I ended up making this cake several times!
Thank you for sharing this recipe with us!
Chenée Lewis says
Yay! That's fantastic and I bet this cake would be amazing with fresh peaches straight from the trees!
Francine says
Absolutely delicious and easy to make. Thank you!
Chenée Lewis says
Thanks Francine!! 🙂
Francine Moulder says
I can't wait to make this again!absolutely delicious!
Chenée Lewis says
Thank you so much!
joyce martin says
This is my new go-to from now on! Loved it!
Chenée Lewis says
So happy that you liked it! 😊
Gail says
Cake was delicious but wish it had risen more. Will definitely make again.
Chenée Lewis says
Thanks Gail! I hope it works better next time 🙂
Ruth says
For the last couple of years, I've been on a pound cake binge (I really need to stop before I can't wear any of my jeans!) and this one has become my go-to, YUMMMMMMM pound cake. I tried another recipe for this & it didn't turn out the way I want it to, then I found this recipe. Oh my!!!
Thank you for sharing this recipe.
Chenée Lewis says
Thank you so much Ruth! This is one of my favorites too.
Jenelle says
This is absolutely THEEEE BEST peach cobbler pound cake recipe around! Trust me, I've tried others. I have made his many times for family and friends. They can't get enough.
Chenée Lewis says
That just made my day! Thank you so much!
Tesia Johnson says
Hi! Looks yummy but quick question! If I'm using canned peaches do I drain the syrup or leave it in?
Chenée Lewis says
Hi! You can drain your syrup, or save it to use as the liquid in your icing!
Paula says
this peach pound cake was so moist and tasty! Loved every bit of it.
chara says
I love this recipe, perfect for any occasion, thanks for sharing
Nathan says
I'm afraid I'm going to eat this whole cake myself! It was so easy to make, especially thanks to those canned peaches. Perfect summer dessert!!
Chenée Lewis says
You're so right! But I love making this cake all year round.
Elisa says
Love this peach cobbler pound cake recipe, looks delicious and moist. I will make it with the kiddos, we love cake. Thanks for sharing 🙂
Kim says
I'm not sure if I love the peach part or the streusel part better!
Chenée Lewis says
I think for me it's a tie!
Justine says
OMG was this ever delicious, yum!
Chenée Lewis says
So glad you liked it!!
Paula says
This Peach pound cake was so moist and yummy!
Chenée Lewis says
I'm so glad you think so!! Thank you so much!
Cynthia says
I made this over the weekend and it was a big hit! I love that I can use canned, frozen or fresh peaches. Perfect for when they're out of season!
Chenée Lewis says
I'm so happy that it was a hit! Thanks for your feedback!
TAYLER ROSS says
I made this pound cake after dinner last night and it was wonderful! So moist and delicious!
Chenée Lewis says
I'm so glad you liked it!
Stefanie says
What type of peaches do you think work the best here -- fresh, frozen or canned?
Chenée Lewis says
I tend to prefer frozen thawed peaches 🙂 I've used canned and fresh also but frozen has that fresh taste without having to peel them or worry about ripeness.