There’s something about the aroma of peaches and cinnamon that instantly transports you to a cozy Southern kitchen, isn’t there? As someone who’s spent countless hours experimenting with classic desserts, I’m thrilled to share what might become your new signature dish: Peach Cobbler Pound Cake. This isn’t just any cake—it’s the perfect marriage of two beloved Southern classics that’ll have your family asking for seconds before they’ve finished their firsts!

Why You’ll Love This Peach Cobbler Pound Cake

Let’s face it—life gets busy. Between juggling work deadlines, family commitments, and trying to squeeze in a moment of peace, baking an elaborate dessert often falls to the bottom of the priority list. That’s where this recipe shines! Using convenient canned peaches, this pound cake delivers all the homemade comfort without requiring a trip to the farmer’s market or the frustration of working with underripe fruit.

The beauty of this cake lies in its versatility. It’s elegant enough for Sunday dinner with the in-laws but comforting enough for a weeknight treat when you need something sweet to cap off a long day. Plus, the cream cheese in the batter creates a richness that elevates this from “just another pound cake” to something truly special.

Let’s Talk Ingredients

Before we dive into the baking process, let’s gather everything you’ll need:

For the Make-Ahead Crumb Topping (Optional but highly recommended!):

• ⅔ cup all-purpose flour
• ⅔ cup granulated sugar
• 4 tablespoons salted butter at room temperature

For the Cinnamon Cream Cheese Pound Cake:

• 2 cups granulated sugar
• 1 cup salted butter at room temperature
• 8 oz full-fat cream cheese at room temperature
• 4 large eggs at room temperature
• 1 tablespoon pure vanilla extract
• ⅓ cup whole milk at room temperature
• 2 ½ cups cake flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• Baking spray

For the Peach Cobbler Upside-Down Topping:

• 1 cup chopped peaches (I’m using canned in juice, but fresh or frozen work too!)
• 3 tablespoons packed brown sugar
• ¼ cup melted salted butter
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Bringing Southern Magic to Your Kitchen

Step 1: Prep Like a Pro

Preheat your oven to 325°F and grab your favorite bundt pan. A quick note here—I learned the hard way that thorough greasing is non-negotiable with this recipe! Spray that bundt pan generously with baking spray, getting into every nook and cranny. Trust me, your future self will thank you when the cake releases perfectly.

Step 2: Create the Crumb Topping (Optional)

In a medium bowl, combine the flour, sugar, and butter for the crumb topping. Use your fingers or a fork to work the butter into the dry ingredients until you have a crumbly mixture that resembles coarse sand. Set this aside—we’ll use it later.

Step 3: Prepare the Peach Layer

In another bowl, gently toss your chopped peaches with the brown sugar, melted butter, cinnamon, and nutmeg. If you’re using canned peaches, drain them well first—too much liquid will make your topping soggy. Arrange this mixture evenly in the bottom of your greased bundt pan.

Step 4: Mix the Cake Batter

Here’s where the magic happens! In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy—about 3-4 minutes. Don’t rush this step! The air you incorporate here helps create that perfect pound cake texture.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and milk.

In a separate bowl, whisk together the cake flour, baking soda, and cinnamon. Gradually add this dry mixture to your wet ingredients, mixing just until combined. Over-mixing will give you a tough cake, and nobody wants that!

Step 5: Assemble and Bake

Pour the batter over your peach layer in the bundt pan. If you’re using the crumb topping, sprinkle it over the batter. This will actually become the bottom of your cake when inverted, creating a delightful surprise.

Bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean. Every oven is different, so start checking around the 55-minute mark.

Step 6: The Flip and Glaze

Let the cake cool in the pan for about 15 minutes—just long enough so it’s not too hot to handle but still warm enough to release easily. Place a plate or cake stand over the pan and carefully flip it over. Give the pan a gentle shake if needed, and lift it off slowly.

While the cake continues cooling, whisk together the glaze ingredients until smooth. Once the cake is completely cool, drizzle that glorious glaze all over it.

Tips from My Kitchen to Yours

Remember when I mentioned I’m not a professional chef? Well, that means I’ve made plenty of mistakes so you don’t have to! Here are some hard-earned tips:

• Room temperature ingredients matter. Set out your butter, eggs, cream cheese, and milk about an hour before baking. Cold ingredients don’t blend well and can give you a lumpy batter.
• Don’t have cake flour? Make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for each cup needed.
• The peach dilemma: While fresh peaches are amazing in summer, canned peaches are my secret weapon for consistent results year-round. They’re already soft and sweet, saving you time and potential disappointment from unripe fruit.
• Serving suggestion: Warm a slice for about 15 seconds in the microwave and top with a small scoop of vanilla ice cream. It’s the kind of simple pleasure that makes a random Tuesday feel special!

When This Cake Saved Dinner

I still remember the first time I made this Peach Cobbler Pound Cake. My in-laws had announced a last-minute visit, and I needed something impressive but foolproof. The house filled with the most amazing aroma of peaches and cinnamon, and by the time they arrived, even my picky brother-in-law (who claims to “not like dessert”—who doesn’t like dessert?!) was hovering near the kitchen. This cake not only saved the day but became my most-requested recipe at family gatherings.

Your Burning Questions, Answered

Can I use fresh peaches instead of canned for this southern pound cake?
Absolutely! During peach season, there’s nothing better than fresh, juicy peaches. Just be sure they’re ripe but still firm. If they’re too soft, they’ll release too much moisture during baking.

How do I store leftover Peach Cobbler Pound Cake?
If your family is anything like mine, leftovers might not be an issue! But if you’re lucky enough to have some, store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze this cake?
Yes! Wrap individual slices or the whole cake (unglazed) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze just before serving.

What if I don’t have a bundt pan?
You can use two 9×5-inch loaf pans instead. Adjust the baking time to about 45-55 minutes.

The first time you slice into this Peach Cobbler Pound Cake, revealing those gorgeous peach morsels and that cinnamon-speckled crumb, you’ll understand why it’s become a staple in my home. It’s the kind of recipe that feels like a warm hug—comforting, familiar, yet somehow special every single time.

So go ahead, preheat that oven and get ready to create a dessert that perfectly captures the essence of Southern hospitality in each delicious bite. Your kitchen is about to smell amazing, and your reputation as the neighborhood’s best baker is about to be cemented. This Peach Cobbler Pound Cake isn’t just a dessert—it’s your new secret weapon!