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slice of peach pound cake on plate
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5 from 1 vote

Peach Pound Cake

This Peach Pound Cake is moist yet fluffy. It's made with yellow cake mix, vanilla pudding mix, peach nectar, and canned peaches then topped off with a sweet peach glaze.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: bundt pan, canned peaches, peach glaze
Servings: 8 slices
Calories: 617kcal
Author: Jennifer Debth


Peach Pound Cake

  • 1/2 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
  • 2/3 cup peach nectar I used a canned variety
  • 1 tablespoon vanilla extract
  • 1/2 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


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.
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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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*I’m sure peeled fresh or frozen, then thawed and drained peaches would work as well!


Serving: 1slice | Calories: 617kcal | Carbohydrates: 89g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 509mg | Potassium: 235mg | Fiber: 1g | Sugar: 71g | Vitamin A: 1109IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg