Peach Cobbler Pound Cake

Best peach cobbler pound cake with canned peaches and cream cheese similar to our peach angel food cake, but homemade this time is delicious. Turns out so pretty in a bundt pan or loaf. A very moist cake with fruit baked inside each bite.

You can use any type of fruit for dessert this week! A dense moist bundt cake with fruit in every bite. A little like our peach dump cake with fresh peaches but thicker with less prep since we used them right out of a can this time. (affiliate links present)

Ok so you could actually use any type of fruit you wanted in this. If you wanted to make pear pound cake with slices of that out of the can that would work the same. Banana upside down cake is wonderful too if you have a few that are over ripe. I mean as long as you used the same measurement you could even drain fruit cocktail and go for that fun combo too.

You can see all the ingredients you need here. Unlike a traditional Million Dollar Pound Cake recipe that is like all butter and baked in a boring loaf pan we are going to use a bit less, with more batter, and bake in a bundt pan. SO much prettier to look at, feeds more people, and isn’t quite as thick as the Sara Lee type. This is much better. 😉

Ingredient Notes

• All purpose flour is needed for this one. It is very important to measure flour properly so that it is fluffy and not quite as dense.
• 1 c brown sugar light just packed slightly for a deep sweet with just a touch of molasses flavor to it.
• 4 eggs should be added one at a time at room temperature so take them out about an hour before mixing everything together.
• Butter unsalted, or dairy free plant based substitute. Sour cream could be substituted if that is all you have
• 1 cup room temperature cream cheese, like the eggs leave this out for a bit before blending so you get a thick creamy mixture without lumps
• Vanilla extract is a nice add-in for flavor, I have used almond extract before though too for more of a marzipan sense to it.
• Baking powder allows it to rise just a bit more but remember that this type of treat it is quite thick and rich.
• 1.5 cans of peaches slices, drained, or 3 peaches sliced thin from fresh
• You could add just a bit of peach flavor extract if you wanted a more intense flavor. In the case of carrot cake pound cake I add, well, those.

Glaze

• 1/2 c powdered sugar
• 3-4 tbsp milk or plain almond milk works too for dairy free

I would use a stand mixer for this. Now you could just bake it using the ingredients listed above and stop there. That wouldn’t be a definition of a dump peach cobbler really though. It just makes it sorta’ a bit well….crumby, and then there is the glaze. That can be just confectioners sugar and a bit of milk or melt a tub of frosting from the store.

Substitutions

If you wanted to use fresh fruit just slice them a bit thinner than canned so they soften nicely. You could use frozen peaches but take them out, put in a bowl, and allow to defrost for a few hours before making this. You don’t want to add them in here rock hard. Inside this or our Lemon Pound Cake with Cake Mix adds a bit of a fun tweak.

If I want the easiest prep I honestly will buy a tub of vanilla or cream cheese frosting. Open the top and pop it into the microwave for like 45 seconds just to loosen it up. Then pour it over the top and voila, nobody will know you didn’t make it homemade.

in a Bundt Pan

A bundt pound cake is so much prettier than making it in a loaf pan. Don’t you think?? I mean there are tons of indentations too you can choose from. I have one with leaves for the Fall, gingerbread men for the holidays or just swirls like this for year round.

Mini Bundts

If you want smaller ones you can make mini bundt cakes instead. Those are enough for one person each and the bake time is dramatically faster so you can enjoy it earlier. Honestly you could even use a muffin tin if you wanted small muffin like sizes. Remember this won’t rise as much as “cake” will though, it is denser.

in a 9×13″ pan

Don’t have either of those? Try a 13×9″ pan instead. I would make sure with any of them that you spray the sides and bottom quite well. You don’t want to go thru all of this and then have it stick and not look pretty when you go to turn it over to serve. If you don’t have spray you can smear butter inside and shake some flour over that, a light layer so it slides out.

FAQ

If you wanted to use fresh fruit like our peaches cake that would be okay too. Slice them a bit thinner as they are firmer than canned and follow the same directions from there.

How to make glaze for a bundt cake

Make the glaze by mixing powdered sugar and milk in a large glass. The glaze should be thick enough to slowly run down the edges of the cake. Cover top to coat and leave for 15-20 minutes to harden just a bit.

Dairy Free Option

If you need this option there is a great plant based butter product from Country Crock out there. You can substitute lactose free sour cream for that too if you prefer but it will have a slightly different flavor. Just as moist but not quite the definition of a pound style.

Other desserts with fruit you’ll love

I love using canned or fresh fruit in desserts. During the Fall our apple apple monkey bread with cinnamon rolls might be our favorite thing to make. Sometimes during the winter months when produce really doesn’t look great, pie filling can be a great substitute. There are quite a few flavors as far as that goes.

If you want to make another using canned fruit, grab a few at the store and try our pear dump cake too. Seriously you only need the two ingredients to make this in a square pan. Another sweet treat that isn’t homemade but nonetheless always a favorite when brought to a get together.