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The Best Peach Cobbler Pound Cake Recipe (With Cream Cheese!)

You know those beautiful fresh peaches you’ve been seeing at your local market lately? Well go ahead and buy some so that you can bake this moist delicious pound cake.

Welcome to Pie Lady Bakes! We focus on cozy food and cozy ideas to help you create a cozy, happy life.  And you’ll notice if you spend any time here that dessert recipes are our specialty!  Especially easy recipes.

One of my favorite fruits to bake with in the summer is peaches! And any peach lover in your life will absolutely love this moist pound cake. 

You could really call this a southern peach pound cake recipe, since most of my pound cake recipes are based on a tried and true ingredients.  Like my Strawberry Cream Cheese Pound Cake.

So we’re going to bake a bundt cake together.  Some recipes bake pound cakes in loaf pans but I get the best results using a bundt pan. You can order one from the image below in the recipe card if you don’t have one.  I always recommend Wilton cake pans, they are affordable, great quality and no stick!

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Tips to make the best Peach Cobbler Pound Cake

  • Some peach cobbler pound cake recipes include almond extract, but I find it has too strong a flavor for this pound cake recipe. 
  • Use room temperature ingredients, like butter cream cheese and eggs. They will blend so easily, resulting in a smooth cake batter.
  • Prepare your bundt pan well, so that the cake won’t stick when you invert it.
  • Sift your dry ingredients to create a flour mixture.  I know I say this over and over, but it really does make a difference!
  • Keep an eye on your cake while it’s baking.  This isn’t a set and forget baking time. 
  • Let the cake cool completely before inverting it onto your favorite cake plate!
  • Not serving your cake until the next day? Leave it in the bundt pan and cover with plastic wrap and refrigerate. Take it out about 2 hours before you are ready to serve to let it come to room temperature.

two images of peach cobbler pound cake with text

Ingredients you will need….

peach cobbler pound cake recipe ingredients

Pound Cake Batter

  • 3 cups all purpose unbleached flour
  • 3 cups sugar
  • 6 large eggs
  • 3 sticks or 1 ½ cups unsalted butter
  • 8 oz. cream cheese
  • 1 teaspoon of vanilla extract
  • 1/2 tsp salt
  • 1 cup chopped ripe peaches

Topping:

  • 2 washed and sliced fresh peaches
  • ½ cup brown sugar
  • ¼ cup melted butter 

Recipe FAQs

Steps by step instructions

peach cobber pound cake recipe feature image
Yield: 12

Peach Cobbler Pound Cake Recipe

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes

A delicious and decadent pound cake with cream cheese that has a cobbler topping. Just look at those peaches and brown sugar! Oh and don't forget to add some caramel sauce. LOL.

Ingredients

Cake

  • All purpose flour – 3 cups
  • Sugar – 3 cups
  • Six eggs
  • Butter – 3 sticks
  • 8 oz. cream cheese
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup chopped fresh peaches

Topping:

  • 2 washed and sliced fresh peaches
  • ½ cup brown sugar
  • ¼ cup melted butter

Instructions

  1. Prepare your bundt pan by spraying it with Pam Baking Spray
  2. In a large bowl cream sugar, butter & cream cheese
  3. Add eggs one at a time 
  4. Beat the ingredients together well
  5. In a medium bowl mix flour 
  6. Continue to mix the cake batter on low speed until completely blended.  The batter will be stiff.
  7. Fold in the chopped peaches 
  8. In a small bowl Melt the ¼ cup of butter in the microwave
  9. Mix it with the brown sugar and set aside 
  10. Place the slices of peaches in the bottom of the greased bundt pan as shown on the video.
  11. Cover the slices with the brown sugar and butter mixture
  12. Spoon the cake batter on top making it as even as possible.
  13. Place it into a cold oven
  14. Bake at 300 degrees for 1 hour and a half to 1 hour & 45 minutes - baking times can vary.  
  15. When the cake is golden brown remove it carefully from the oven
  16. You cake is done if a wooden pick comes out clean
  17. Cool it on a wire rack.  Only invert the cake on your favorite cake plate once it’s completely cool. 

Notes

Make sure you let the cake cool completely before inverting the pan. If you don't plan to serve the cake until the next day, I wrap the top in aluminum foil and place it in the fridge. When you bring it out, let it get to room temperature before inverting and enjoy. And don't forget the caramel sauce!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 686Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 183mgSodium: 407mgCarbohydrates: 85gFiber: 1gSugar: 61gProtein: 8g

Did you make this recipe?

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A decadent and delicious peach cobbler pound cake….

peach cobbler pound cake recipe on white plate with fork background

This is a delicious peach pound cake recipe and I know it will become your favorite too! If you love it as much as I think you will please give it a 5 star rating and leave a comment below! 

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closeup of baked peach cobbler pound cake with text

Looking for more cake?…check out my amazing chocolate mayonnaise cake!

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Hi there, I'm Judy, it's awesome to meet you! I'm a writer, master pie baker and I've been helping people reach their personal and career goals for over 30 years.   I believe everyone should experience the joy of creating old fashioned recipes, just like Mom or Grandma used to make. And I also help you to create those memories for you and your family with Simple, Delicious, Wholesome recipes that you can learn to make. We also help you discover that Simple Living isn't just a concept.  It's a state of mind. Comforting food and Simple Living. It's all here. You can read more on my About page!

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