This Peach Pound Cake is moist, dense, and packed with peach flavor. This short-cut pound cake is made with cake mix, cream cheese, canned peaches, and topped with a sweet peach glaze.
Normally I’m a chocolate dessert lover, but peach desserts like my classic peach cobbler, peach crisp, crockpot peach cobbler, and now this peach pound cake may have converted me to a fruity dessert lover.
The best part of today’s recipe? We’re using canned peaches, so you can make this all-year-round!
Ingredients
There are two parts to today’s recipe: the peach pound cake (we’re using cake mix as a shortcut) and a two ingredient peach glaze!
Peach Pound Cake
- Unsalted Butter, Cream Cheese, and Sour Cream – all classically found in pound cake! Butter is our base and provides a rich flavor, cream cheese adds an insane amount of moisture, and sour cream gives additional moisture and just the right amount of tang.
- Granulated Sugar – our sweetener. Not only does it sweeten the cake, it also helps keep our cake moist.
- Eggs – binds the cake together so it can hold its shape.
- Peach Nectar – provides moisture and helps give the cake its peach flavor. You can easily find peach nectar in the juice or international aisle!
- Vanilla Extract – adds flavor depth and a touch of warm sweetness.
- Yellow Cake Mix and All-Purpose Flour – the base for the pound cake.
- Vanilla Pudding Mix – provides additional flavor and helps lighten up the cake so it doesn’t become too dense.
- Salt – cuts the sweetness and brings out flavor.
- Canned Peaches – adds a juicy burst of texture and additional sweet peach flavor in every bite. The diced peaches are coated in flour to help prevent them from sinking to the bottom of the cake as it bakes.
Peach Glaze
- Powdered Sugar – the base for the glaze.
- Peach Nectar – adds moisture to the powdered sugar to give it that glaze-like texture and adds peach flavor.
How to make
This quick and easy pound cake comes together in just about 15 minutes!
Peach Pound Cake
- In a large bowl, beat butter, cream cheese, and sugar until fluffy. Add in eggs and sour cream then beat again until combined. Pour in peach nectar, vanilla, and almond extract and beat until incorporated.
- Add in cake mix, pudding mix, flour, and salt and beat until just combined. Set aside.
- In a medium-sized bowl, toss peaches with 1 tablespoon of flour.
- Gently fold the floured peaches into the batter.
- Transfer the mixture to a greased bundt pan then bake at 350ºF for 70 minutes.
- Remove from the oven and cool for 20 minutes then turn the cake out onto a wire cooling rack to cool completely before topping with glaze.
Peach Glaze
- Place powdered sugar into a medium sized bowl, then drizzle in peach nectar, whisking constantly, until the desired consistency is reached.
- Spoon over cooled cake then serve and enjoy!
How to remove pound cake from a bundt pan
There are a couple of things you can do to make sure your pound cake comes right out of the bundt pan. I recommend following these tips so you don’t end up with cake stuck in the pan!
- Use a non-stick pan. Use a bundt pan that has a non-stick coating. This makes it easier to remove the cake from the pan.
- Prep the pan. Use cooking spray to generously grease the pan then lightly dust it with flour. Make sure to get all the crevices and distribute the flour evenly. Tap any excess flour out once the pan is fully coated.
- Cool the cake. Give the cake 20 minutes to cool in the pan before removing it. This gives it time to set so it doesn’t crumble when you turn it out onto a cooling rack.
What peaches to use
Use canned diced peaches for easy prep and for the best flavor and texture. If you’re in a pinch, you can try using frozen or fresh peaches:
If using frozen, you will need to thaw, drain, and dry them as best you can, then chop them into smaller pieces to be incorporated into the cake batter.
If using fresh, you will need to peel, chop, and dry the peaches. Check out my peach cobbler recipe for more information on prepping fresh peaches!
Do you have to coat the peaches in flour?
Yes! Coating the peaches lightly in flour before incorporating them into the cake batter helps absorb any excess moisture from the fruit so you don’t end up with a soggy cake. It also prevents the peaches from sinking to the bottom of the cake pan as the cake bakes.
How to store
Leftover pound cake will last in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 6 months.
To enjoy again, thaw in the fridge if frozen then microwave to warm, if desired.
– Jennifer
Peach Pound Cake
Equipment for this recipe
Ingredients
Peach Pound Cake
- ½ cup unsalted butter softened to room temperature
- 1 (8 oz) block cream cheese softened to room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 (8 oz) container sour cream room temperature
- ⅔ cup peach nectar I used a canned variety
- 1 tablespoon vanilla extract
- ½ tablespoon almond extract
- 1 (15.25 oz) box yellow cake mix
- 1 (3.4 oz) box vanilla pudding mix
- 1 cup all-purpose flour spoon and leveled
- 1 teaspoon salt
- 2 cups canned diced peaches drained and lightly dried*
- 1 tablespoon all-purpose flour
Peach Glaze
- 2 cups powdered sugar
- Peach nectar as much as needed to make spoonable glaze
Recipe Video
Instructions
Peach Pound Cake
- Preheat oven to 350 degrees F, generously grease a non-stick bundt pan with cooking spray, then dust with flour. Set aside.
- In a large bowl, beat butter, cream cheese, and sugar together until fluffy.
- Add in eggs and sour cream, then beat again until combined.
- Pour in peach nectar, vanilla, and almond extract and carefully beat until incorporated.
- Add in cake mix, pudding mix, 1 cup flour, and salt and beat until *just* combined. Set aside.
- In a medium sized bowl, toss peaches with 1 tablespoon flour.
- Gently fold the floured peaches into the batter.
- Scoop batter evenly into the prepared pan, then bake in preheated oven for 70 minutes, or until an inserted toothpick comes out practically clean - it’s ok if a little bit sticks.
- Remove from the oven, cool for 20 minutes in the pan, then turn out onto a wire cooling rack to cool completely before topping with glaze.
Peach Glaze
- Place powered sugar into a medium sized bowl.
- While whisking, drizzle in peach nectar until desired glaze consistency as been reached.
- Spoon over cooled cake.
- Serve cake cold, room temperature, or warmed in the microwave with a side of vanilla ice cream!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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