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! I also add nutmeg to my Eggnog Pound Cake!
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 November 10, 2025 by Chenée Lewis
Lee M. says
This looks amazing. Could you layer some peach mixture or the crumble topping in the center of the cake to have a bit of a surprise center?
Chenée Lewis says
That sounds delish! It might add to the baking time a bit, but could definitely work!
Ellen Makar says
This cake is absolutely delicious. It has the delicious, homey flavor of peach cobbler, but holds up better and is a neater, more formal presentation. It is a job to make it- peeling and slicing the peaches, planning ahead to get everything to room temp, hauling the bundt pan out- but if you're having a special occaision and have the time, your guests and you will love it. I added cut up peaches to the batter each time I made it, makes for a very moist cake. i added a little more cinnamon- otherwise have made it twice as written. I did not add the crumble or glaxze- plenty sweet without. Thanks Chenee! i love the extra features such as US / metric, doubling or tripling amounts
Chenée Lewis says
Thank you so much for your feedback! I'm glad you enjoyed it 🙂 And I agree that peeling and slicing can be a bit of a chore but the cake is also great with canned or frozen peaches too if you'd like to skip that step. Thanks again!
Paula says
I made this Peach Cobbler cake for my bunco group and they devastated the cake leaving only a couple pieces because I told them that my mom wanted to try it. I then tried it with my mom and it was outstanding! The cake was a huge hit and everyone loved it and wanted more. Thank you so much for sharing a wonderful recipe. It was challenging for me because I had not made a pound cake before. However, the instruction were clear and even though I did make some mistakes in the order of ingredients, it came out perfect. It was very moist and the overall taste was just like your favorite peach cobber. My mom said that she loved the crumb topping too! She also commented how pretty the cake was as well. Thanks again for sharing!
Chenée Lewis says
I'm so glad everyone liked it!! Thank you so much for your feedback 🙂
Dennis Clark says
Followed the recipe exactly and made one of the best cakes we've ever had!
Easy to follow, but hard to resist!
Chenée Lewis says
I'm so happy to hear that!!! Thank you and I'm glad you liked it!
Riley Darell Mincey says
When do you add cobbler topping? On top of peach mixture And at the end, if at the end how does the topping not fall off? Thanks
Chenée Lewis says
Hi yes you would add it at the end on top of the peach mixture -- it tends to stick to the peach mixture and if there's any fall off it's not much.
Liza says
This peachy pound cake is so delectable and delicious! The crumble topping and icing drizzle take it over the TOP!
Chenée Lewis says
Thank you so much! I love everything about this cake!
Casey says
This cake was so moist and flavorful. It was hard not to eat the entire thing in one sitting!
Chenée Lewis says
Thank you so much! I'm happy you liked it!
Kim says
Peach cobbler AND pound cake! Yes please! I can't wait to try this one.
Tara says
Oh yum! Such amazing flavors in this pound cake. That texture looks absolutely fantastic too.
Lubna says
Baking a peach cobbler pound cake has always been in my mind. Thank you for this recipe. Will try this soon. Pics are droolsome.
Beth says
This is my dream cake! It's easy and flavorful and I love the tip to make a peach drizzle out of canned peach juices - I may eat this all on my own! Yum!
Chenée Lewis says
I wouldn't blame you! Thanks for the feedback!
Nancy says
This pound cake is so satisfying. I can have it everyday.
Chenée Lewis says
You and me both! 🙂
Art says
I absolutely love this pound cake! The flavors are so perfect, especially with fresh peaches. I will be enjoying this cake year-round.
Chenée Lewis says
Thank you! I love this cake too!
Tavo says
loved this cake. I used thawed peaches also I wasn't expecting the best, but it was delicious!
Chenée Lewis says
Great to hear that! Thank you!
Whitney says
This cake is perfect, I love that you used cream cheese for the crumble on top. Your tips are extremely helpful too!!
Eileen says
Loved this peach cobbler pound cake. Will make it again for our family get together. Everyone went crazy over it!
Chenée Lewis says
Yay! So glad to hear that!
Norris says
This cake was a hit!!! I will be making it again!
Chenée Lewis says
Yay! Glad to hear it!
veenaazmanov says
This is so tempting. This cake looks soft and moist. Love the picture perfect presentation. Your recipe sounds super yum.
Chenée Lewis says
You'll love it!
Kathleen says
Oh, my deliciousness! Peach cobbler and a pound a cake in one. This is a totally drool worthy dessert.
Chenée Lewis says
Thank you so much!
Amy says
Wowee! This cake was so good! I cannot believe how fluffy and scrumptious it was!
Chenée Lewis says
I'm so glad you liked it!
Shadi says
It was so delicious and everyone loved it! Thank you for this amazing recipe!
Chenée Lewis says
So glad it was a hit! 🙂
kushigalu says
Totally in love with this peach cobbler. Thanks for sharing
Chenée Lewis says
So glad you like it!