Peach Cobbler Pound Cake
Ingredients:
For the Cake:
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1 box of yellow cake mix (or you can use homemade if preferred)
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1 box of instant vanilla pudding mix (this makes it extra moist)
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1 cup of sour cream
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1/2 cup of vegetable oil
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4 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract (optional but adds a nice flavor)
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1 can (15 oz) of sliced peaches in syrup, drained and chopped (reserve some syrup for later if you like a glaze)
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1 cup of chopped pecans or walnuts (optional)
For the Topping:
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2 tablespoons butter, melted
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1 cup of sugar
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1/2 teaspoon cinnamon
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1 tablespoon of flour (optional, to thicken)
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A pinch of salt
Instructions:
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Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
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Prepare the Cake Batter:
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In a large mixing bowl, combine the cake mix and pudding mix.
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Add the sour cream, oil, eggs, vanilla, and almond extract.
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Mix with a hand mixer or stand mixer on low speed until everything is combined, then increase speed to medium for 2-3 minutes until smooth.
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Gently fold in the chopped peaches and pecans (if using).
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Bake:
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Pour the batter into the prepared pan and spread it evenly.
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Bake for 45–55 minutes (if using a bundt pan) or 35–45 minutes (if using a 9×13-inch pan) or until a toothpick inserted into the center comes out clean.
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Prepare the Topping:
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While the cake is baking, mix the melted butter, sugar, cinnamon, and a pinch of salt in a small bowl.
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Once the cake is done baking and slightly cooled (about 10 minutes), pour the sugar mixture over the cake.
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Cool and Serve:
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Let the cake cool completely in the pan before removing it. The sugar topping will form a nice syrup-like glaze.
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Once cooled, slice and serve! You can also top it with a dollop of whipped cream or a scoop of vanilla ice cream.
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Enjoy!
This cake should be a big hit at any gathering. It’s got that comforting peach flavor, but with the density and richness of a pound cake. Plus, the topping really brings it all together!