This post may contain affiliate links which means I will get a commission if you make a purchase at no additional cost to you. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure for details.
This peach cobbler pound cake with cream cheese combines the best of two classics. Enjoy a moist, buttery cake topped with caramelized spiced peaches and glaze!
Never settle for a dry pound cake again. The secret?
Cream cheese!
But we’ll go one step further and top it with a familiar favorite: peach cobbler. And because we can’t help ourselves, we’re also drenching this peach cobbler cream cheese pound cake in vanilla glaze.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
From summer to fall, there’s a cobbler for every craving. Try our strawberry peach cobbler and Dutch oven apple cobbler next!
Why You’ll Love This Peach Cobbler Pound Cake with Cream Cheese Recipe
- This peach cobbler pound cake with cream cheese bakes up moist and tender every single time.
- This 2-in-1 dessert combines the sweet, spiced comfort of a peach cobbler and the rich, tender crumb of a pound cake.
- Topped with spiced peaches and vanilla glaze, this peach cream cheese pound cake is the perfect party showstopper if you’re tired of the same old cakes.
Ingredients
PEACH COBBLER MIXTURE INGREDIENTS:
Peaches – Ripe peaches smell fragrant and yield slightly when squeezed gently.
Brown sugar, cinnamon, and nutmeg – Juicy peaches and caramelized spiced sugar bring that cozy peach cobbler taste to this pound cake.
Rum and unsalted butter – They add a deep, rich flavor to the caramelized peaches.
CREAM CHEESE POUND CAKE INGREDIENTS:
Unsalted butter and cream cheese – The secret behind a rich, tender, crave-worthy peach cobbler cream cheese pound cake.
Granulated sugar – For sweetness and moisture.
Eggs – For binding the ingredients.
All-purpose flour – Measure your flour correctly by spooning it into the cup and not scooping it from the bag.
Baking powder – Helps the peach cobbler pound cake with cream cheese rise and lighten its crumb.
Salt – To further bring out the sweetness of the dessert.
Vanilla extract – Any pound cake is incomplete without the cozy, warm flavor and aroma of vanilla extract!
Milk – To loosen the pound cake batter for the perfect consistency.
Baking spray – For greasing the baking dish.
VANILLA ICING INGREDIENTS:
Powdered sugar and milk – For a quick vanilla glaze.
Vanilla extract – Adds complexity to the icing.
Mint leaves – Optional garnish for a social media-ready peach cobbler pound cake.
Ingredient Substitutions For Peach Cobbler Cream Cheese Pound Cake
Cake Flour
We used good old all-purpose flour for this cream cheese peach cobbler pound cake, but you can also use cake flour for a lighter crumb.
Frozen Peaches
Enjoy your cream cheese peach pound cake anytime! If you can’t find fresh peaches, just thaw and drain frozen peaches. Canned peaches also work, but drain them well and adjust the amount of brown sugar.
Heavy Whipping Cream
Instead of milk, make the vanilla topping with heavy whipping cream for a thicker consistency. You can also use almond extract instead of vanilla extract to give your peach cobbler pound cake another layer of flavor!
Tips For Making This Recipe
Use Room Temperature Ingredients
Make sure your butter, cream cheese, eggs, and milk are at room temperature for easier mixing.
Do Not Overmix
Stop mixing as soon as the flour is just incorporated for a perfectly tender peach cobbler cream cheese pound cake!
Prevent a Gummy Cake
An underbaked peach cobbler pound cake with cream cheese will be gummy in the middle, so be sure to preheat the oven properly, verify its temperature, and do the toothpick test to check for doneness.
Peach Pound Cake with Cream Cheese Recipe FAQs
Why is pound cake different from regular cake?
Since pound cake is made with equal amounts of flour, butter, sugar, and eggs, it’s denser than your usual cake.
Is a Bundt cake the same as a pound cake?
Not really. A Bundt cake is a cake baked in a Bundt pan, while a pound cake gets its name because it uses a pound each of flour, butter, sugar, and eggs. Since some pound cakes are baked in Bundt pans, people often mix them up.
Can I make this peach cobbler cream cheese pound cake with cake mix?
We haven’t tried using cake mix for this peach cobbler pound cake with cream cheese, but I’ve seen cake mix cream cheese pound cake recipes, so it might work. You’ll just assemble the batter with the peach cobbler layer and glaze, like we did in this recipe.
What makes a pound cake too dry?
The peach cream cheese pound cake might turn out dry if you used too much flour, overmixed the batter, or overbaked it.
How should I store this cream cheese peach cobbler pound cake?
For make-ahead and leftovers, keep this cream cheese peach pound cake in an airtight container in the fridge for 4 to 5 days. You can also wrap it in plastic wrap and foil, then freeze it for up to 2 months in a freezer-safe container.
More Delicious Dessert Recipes
I found this recipe for Peach Cake that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Peach Cobbler Pound Cake with Cream Cheese
Ingredients
FOR THE PEACH COBBLER MIXTURE:
- 2 peaches
- 1/3 cup brown sugar
- 1 tbsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp rum
- ¼ cup unsalted butter, melted
FOR THE CREAM CHEESE POUND CAKE:
- 1 cup unsalted butter
- 1 cup cream cheese
- 2 cups granulated sugar
- 5 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp vanilla extract
- 1/3 cup milk
- Baking spray
FOR THE VANILLA ICING:
- 1 cup powdered sugar
- 2 to 3 tbsp milk
- 1 tsp vanilla extract
- Mint leaves (optional for garnish)
Instructions
- Gather the ingredients. Preheat the oven to 350°F.
- Peel and cut the peaches into thin slices. Lightly grease your baking dish and arrange half of the peach slices on the bottom.
- Combine the brown sugar, cinnamon, and nutmeg. Sprinkle half of the brown sugar mixture over the peaches in the baking dish.
- Drizzle rum and melted butter over the peaches and sugar.
- In a separate bowl, beat the butter and cream cheese on medium-high speed, scraping down the sides of the bowl as needed. Then, add the sugar and mix until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Beat the mixture for 30 seconds after adding each egg.
- Add the milk and vanilla extract to the mixture and stir to combine.
- In another bowl, whisk together the dry ingredients until well combined.
- Add the flour mixture to the cream cheese mixture, half a cup at a time, mixing on low speed. Scrape down the sides of the bowl halfway through and continue mixing until just combined. Do not overmix.
- Spread half of the batter over the peaches.
- Arrange the remaining peaches over the batter and sprinkle with the remaining cinnamon-sugar mixture.
- Spread the remaining batter over the peach layer. Smooth it out with a spatula and bake for 45 to 50 minutes or until golden brown.
- For the icing, whisk together the milk, powdered sugar, and vanilla extract until smooth and creamy.
- Allow the peach cobbler pound cake to sit for 10 minutes, then invert it onto a wire rack to finish cooling. Transfer to your serving plate.
- Spoon the vanilla icing over the cooled pound cake and garnish with mint leaves.
Notes
- Make sure your butter, cream cheese, eggs, and milk are at room temperature for easier mixing.
- Stop mixing as soon as the flour is just incorporated for a perfectly tender peach cobbler cream cheese pound cake!
- An underbaked peach cobbler pound cake with cream cheese will be gummy in the middle, so be sure to preheat the oven properly, verify its temperature, and do the toothpick test to check for doneness.
Nutrition
PIN FOR LATER!
