The Ultimate Peaches And Cream Pound Cake
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This Peaches and Cream Pound Cake is the perfect dessert for when you want something simple yet impressive. It starts with a pound cake mix, so you’re not spending all day in the kitchen, but the addition of fresh peaches and a touch of cream extract make it feel extra special. The real magic happens with the cream cheese frosting, which is smooth, rich, and creamy, paired with a sweet brown sugar peach sauce that adds the perfect balance of sweetness and warmth. This cake has that cozy, nostalgic vibe but with a little tropical twist. Whether you’re serving it at a summer BBQ or bringing it to a dinner party, it’s sure to impress. Plus, it’s super easy to make and perfect for any occasion. Trust me, once you try it, you’ll be going back for seconds!
Why You’ll Love Peaches and Cream Pound Cake
- Simple & Quick: With just 20 minutes of prep time, this cake comes together easily—perfect for a weeknight dessert or last-minute gathering.
- Peachy Goodness: The fresh peaches in the batter and the brown sugar peach sauce add a burst of juicy flavor that’s irresistible.
- Moist & Tender: Thanks to the pound cake mix and the addition of peaches, the cake comes out wonderfully moist with a soft, tender crumb.
- Sweet & Creamy Frosting: The cream cheese frosting brings a perfect balance of sweetness and tang that’s the ideal topping for this cake.
- Versatile: Whether it’s a casual family dinner or a special celebration, this cake works for any occasion. Plus, it’s a crowd favorite.
Ingredients Needed To Make Peaches and Cream Pound Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pound cake mix
- Frozen or thawed peaches
- Cream extract
- Eggs
- Butter
- Powdered sugar
- Cream cheese
- Brown sugar
- Cornstarch
- Water
- Whipped topping
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Peaches and Cream Pound Cake
- Prepare the cake: Preheat the oven and grease the bundt pan. Follow the cake mix instructions, adding cream extract and peaches to the pound cake batter. Bake the cake and let it cool.
- Make the frosting: Using an electric mixer, beat the cream cheese, powdered sugar, and cream extract together until smooth and creamy. Set aside.
- Make the peach sauce: Cook the peaches, water, and brown sugar until the peaches soften. Whisk in the cornstarch slurry to thicken the sauce and set it aside.
- Assemble the cake: Once the cake is cool, spread the cream cheese frosting on top. Drizzle the peach sauce over the frosting.
- Serve: Slice the cake and enjoy! Optionally, serve with more peach sauce for extra flavor.
Commonly Asked Questions
How should I store the leftover cake?
To store leftover peaches and cream pound cake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days at room temperature, or you can refrigerate it for up to 5 days to keep it moist longer.
Can I make this cake ahead of time?
Yes, you can definitely make this cake ahead of time. In fact, it might even taste better after resting for a few hours. Just store it in the fridge once cooled, and top it with frosting and peach sauce before serving to maintain the texture and freshness.
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How can I reheat the cake?
If you’d like to reheat the cake, you can slice it and warm it in the microwave for a few seconds, or heat individual slices in a low-temperature oven to keep it from drying out. Just be sure not to overheat, or the cake might lose some of its moisture.
Can I use fresh peaches instead of frozen?
Absolutely! Fresh peaches will work just as well in this recipe. Just peel and slice them, and cook them down for the sauce as you would with frozen peaches. If it’s peach season, fresh peaches can add an even brighter flavor to the cake.
What can I substitute for the cream extract?
If you don’t have cream extract, you can substitute with vanilla extract for a different flavor profile. It won’t replicate the exact taste but will still offer a delicious result. You could even experiment with almond extract or coconut extract for an interesting twist.
Is there a substitute for the whipped topping?
If you don’t have whipped topping, you can use heavy whipped cream whipped to stiff peaks or make your own whipped cream. Just be sure it’s whipped well enough to hold its shape when added on top. You could also add a big scoop of vanilla ice cream on top!
Peaches and Cream Pound Cake
Equipment
- Bundt cake pan
- Measuring cups and spoons
- Stock pot for peach sauce
- Hand mixer or whisk
- Slotted spoon (optional for draining peaches)
Ingredients
For the Cake:
- 1 pkg XO Baking Pound Cake Mix
- 2 cups frozen/thawed peaches drained
- 2 tsp cream extract
For the Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 tsp cream extract
For the Brown Sugar Peach Sauce:
- 2 cups frozen peaches
- 1 cup water
- ½ cup brown sugar
- 1 tbsp cornstarch + 3 tbsp water to make slurry
Instructions
Prepare the Bundt Cake:
- Preheat the oven and prepare the bundt cake pan as per the package instructions.
- Follow the directions on the Xo Baking Bundt Cake Mix, but be sure to add the cream extract and the thawed peaches into the batter.
- Bake according to the instructions on the box. Once done, flip the cake out of the pan and allow it to cool completely.
Make the Cream Cheese Frosting:
- In a mixing bowl, combine the cream cheese, powdered sugar, and cream extract.
- Mix until smooth and creamy, then set aside.
Make the Brown Sugar Peach Sauce:
- Place a large stock pot over medium heat and add the frozen peaches, water, and brown sugar.
- Cook for about 10 minutes, stirring occasionally, until the sugar is broken down and the peaches have softened.
- In a separate bowl, combine cornstarch with 3 tbsp water to make a slurry. Add the slurry to the pot and cook for a few more minutes until the sauce thickens.
- Remove from heat and set aside.
Assemble the Cake:
- Once the bundt cake has cooled completely, spread the cream cheese frosting generously on top.
- Drizzle the brown sugar peach sauce over the frosting or individual slices as desired.
Serve and Enjoy:
- Slice and serve the cake with the warm peach sauce on top. Enjoy this sweet and creamy treat perfect for spring!
Nutrition
This peaches and cream pound cake is a deliciously comforting dessert that’s perfect for any occasion. The soft, moist cake paired with the sweet peach sauce and creamy frosting is a combination that never disappoints. Whether you’re making it for a family gathering or just treating yourself, it’s sure to be a hit. Plus, it’s easy enough to whip up for a last-minute dessert or make ahead for the weekend.