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Every slice of this Peach Cobbler Pound Cake blends melt-in-your-mouth cake with lush syrupy peaches. I love making it for backyard hangouts or on days I want dessert to feel super nostalgic.
I brought this to our Fourth of July cookout and it disappeared before we ever saw any fireworks. The neighbors begged for instructions—it really is just like something Grandma used to whip up.
Delightful Ingredients
- Powdered sugar for dusting: tops everything with light sweetness sift right before serving so it's not lumpy
- Yellow cake mix: your no-fail shortcut for a fluffy cake texture double-check it’s fresh
- Almond extract: gives a bright bakery smell or swap for vanilla if you want it cozy real extract works best
- Del Monte Lite Sliced Cling Peaches: ensures juicy sweet peach flavor every time canned in juice keeps things balanced go with a good brand
- Egg whites: make the crumb extra airy skip the yolks for a lighter bite but whole eggs work too if you want denser slices fresh is really best
- Vegetable oil: brings lasting moisture and keeps every crumb soft use a plain oil
- All purpose flour: helps the structure stay soft be sure to spoon and level so you get the right amount
Easy Step by Step Directions
- Finish with Powdered Sugar
- Just before you dig in, give it a generous shake of powdered sugar on top for that classic sweet finish.
- Cool and Unmold
- Let your cake chill out in the pan on a wire rack till it's totally cool. Run a knife around the edges and flip it onto your favorite plate—get ready for a peachy topping reveal.
- Pour and Bake
- Pour the batter right over the peaches. Bake at 325°F for an hour or so—look for a clean toothpick when you test it. Don’t bake it too long, or the crumb will dry out.
- Add the Cake Mix
- Tip in the yellow cake mix and mix it up like the box says—beat until it's light and fluffy and you don’t see dry patches.
- Mix the Wet Ingredients
- Grab a large bowl and combine the oil, egg whites, almond or vanilla extract, and the rest of the peaches (juice and all). Beat till the peaches are broken down and it’s nice and creamy looking, about half a minute.
- Arrange the Peaches
- Drain a can of peach slices and lay them out in a swirl on the bottom of your bundt pan. This will be your top layer after you flip it, so set them up nicely.
- Prepare the Pan
- Spray a 10-inch bundt pan with cooking spray, making sure you catch every spot. Toss in a bit of flour, shake to coat, and tap out extras. That way you’ll get a smooth release with sharp cake edges.
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The almond extract reminds me of a real bakery treat in every slice. My kids like lining up the peaches—it always takes me back to summer picnics with lots of laughs.
Simple Storage Hacks
Keep leftovers wrapped up tight on the counter for up to two days. For more time, just seal it in plastic and pop it in the fridge. Let it get back to room temp before serving so the flavor shines. You can freeze slices too—wrap each one up and thaw overnight in the fridge, or sit them out at room temp for about half an hour.
Switch It Up
Want a brighter flavor? Fresh peaches are great when you can find them—or try thawed, drained frozen peaches. Change out the cake mix for a white or butter golden style. No almond extract? Use vanilla or drop in a splash of bourbon for a cozy twist.
Tasty Ways to Serve
Top slices with soft whipped cream or vanilla ice cream for a treat. For a brunch vibe, pour on warm peach jam. Sprinkle with mint or toasted almonds for color and crunchiness. It’s great with hot tea or a glass of sweet wine, too.
Tradition and Background
Peach cobbler has Southern roots and got its start as a homey way to use fresh fruit piled under dough or cake. Turning it into a pound cake packs in buttery flavor and gives it a standout shape—ideal for parties or family get-togethers. This spin honors tradition but keeps things easy for today’s bakers.
Recipe Questions & Answers
- → Is it fine to swap in fresh peaches for canned ones?
Absolutely! Just peel and cut up a couple cups of fresh peaches and you’re set.
- → Which extract should I use for more flavor?
Go with almond extract if you want an extra pop or stick with classic vanilla—both are awesome.
- → How can I keep the cake from sticking to my pan?
Spray the bundt pan really well, then shake in some flour and knock out the extra. It’s the simplest trick for an easy release.
- → Is it okay to make this a day before I need it?
Definitely. Bake, let it cool, cover it up, and keep it at room temp till you’re ready.
- → How should I dish up this cake?
Lightly sprinkle some powdered sugar on each slice. Add a scoop of vanilla ice cream if you want to make it special.