Name: Peach Cobbler Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: American
Ingredients: 1 box (15.25 oz) yellow cake mix; 1 cup sour cream (for moisture and tang); 3 large eggs; ½ cup unsalted butter, melted; 1 tsp vanilla extract; 2 cups fresh or canned peaches, chopped (drain canned peaches well); 2 tbsp brown sugar; ½ tsp ground cinnamon; 2 tbsp granulated sugar; ½ tsp cinnamon

Peach cobbler pound cake made with yellow cake mix, sour cream and spiced peaches, baked in a 9x5 loaf pan. 15 minutes prep, about 1 hour 10 minutes total.

This peach cobbler pound cake starts with a boxed yellow cake mix, sour cream and melted butter for a dense, tender crumb, then layers spiced peaches through the middle and finishes with a cinnamon-sugar crust. It bakes in one 9×5-inch loaf pan in 50-60 minutes, with about 15 minutes of prep, so it works for brunch, dessert or a potluck.

What Goes Into the Cake

**Cake base**

1 box (15.25 oz) yellow cake mix
1 cup sour cream (for moisture and tang)
3 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

**Peach layer**

2 cups fresh or canned peaches, chopped (drain canned peaches well)
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

**Topping**

2 tablespoons granulated sugar
1/2 teaspoon cinnamon

Layering and Baking the Loaf

**Prep.** Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment so the cake lifts out easily. Toss the chopped peaches with the brown sugar and 1/2 teaspoon cinnamon in a small bowl.
**Mix the batter.** In a large bowl, combine the cake mix, sour cream, eggs, melted butter and vanilla. Beat with a hand or stand mixer for about 2 minutes, until smooth and thick. The batter should be creamy and slightly fluffy.
**Layer.** Pour half the batter into the pan and smooth the top. Spoon the peaches evenly over it, leaving a small border at the edges. Gently spread the remaining batter over the peaches, covering most of them.
**Top.** Mix the granulated sugar with 1/2 teaspoon cinnamon and sprinkle it evenly over the top. It caramelizes in the oven into a light, crunchy crust.
**Bake.** Bake 50-60 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. The edges should be golden and the top slightly crackled.
**Cool.** Let the cake cool in the pan for 15 minutes, then lift it out with the parchment and move it to a wire rack. Slice once it has cooled a little for clean cuts.

Loaf pan with peach cobbler pound cake batter and spoon adding brown sugar peaches — Half-spread cake batter topped with brown sugar peaches in a loaf pan.

Keeping the Peaches From Sinking

The batter is thick, so most of the work is in the layering. Drain canned peaches well, since extra liquid makes a wet streak in the middle. Spread the top layer of batter gently with a spatula instead of dropping it in large spoonfuls, which pushes the peaches down. Fresh peaches work best if they are ripe and juicy; if you use canned, choose slices packed in juice rather than syrup.

Ovens vary, so start checking at 50 minutes. Overbaking dries out the cake, and if the top browns too fast, tent it loosely with foil.

Close-up of peach cobbler pound cake slice showing tender crumb and caramelized peach pockets — Tender slice revealing caramelized peach pockets and moist crumb.

Substitutions and Add-Ons

**Different cake mix:** butter or white cake mix works. Expect a slightly different richness. Avoid chocolate mixes, which overpower the peaches.
**No sour cream:** plain Greek yogurt is a 1:1 substitute that keeps the moisture and tang.
**Other fruit:** nectarines, plums or berries can replace the peaches. Berries are juicier, so expect a moister center.
**Fresh peaches only:** peel and chop ripe peaches and toss them with the brown sugar as written.
**Spice twist:** add a pinch of nutmeg or cardamom to the topping sugar.
**Glaze:** drizzle a simple powdered sugar glaze over the cooled cake for extra sweetness, especially if your peaches are tart.

Storing and Freezing Peach Pound Cake

Keep the cake covered in an airtight container at room temperature for 2-3 days. Because it contains sour cream and fruit, refrigerate it if you want it to last longer, where it will keep for up to 4 days. Bring slices to room temperature before serving. To freeze, wrap cooled slices individually in plastic wrap and put them in a freezer bag. Thaw at room temperature or warm gently in the microwave before serving.

More Peach Desserts

If you like this one, try the peach cobbler with cake mix for a scoopable version, or the peach cobbler cookies for something handheld. For a drink to serve with brunch cake, see the peach bellini.

Peach Cobbler Pound Cake FAQ

Can I make it ahead?

Yes. It keeps well covered, and it slices more cleanly the next day.

Can I use a different cake mix?

Yes. Butter or white cake mix works well, but skip chocolate.

What if I do not have sour cream?

Use plain Greek yogurt in the same amount.

Peach Cobbler Pound Cake With Sweet Fruity Layers