Peach Pound Cake with Cream Cheese Frosting
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When fresh peaches are in season, this peach pound cake recipe is the first thing I bake. It’s simple, classic, and lets the peaches truly shine.
If you’ve made my peach upside down cake before, you already know how beautiful peaches are in cake form. This one has that same fruity flavor, but with the buttery texture of a traditional pound cake.
It reminds me of my lemon bundt cake and 7 up pound cake. Familiar. Reliable. The kind of cake you can serve for brunch, dessert, or an afternoon coffee break.
This peach pound cake with cream cheese frosting is soft, rich, and full of sweet peach flavor in every bite. It’s an easy peach bundt cake recipe that feels special without being complicated.
Whether you enjoy this sweet peach cake for dessert or for breakfast alongside your morning coffee, you are going to love this peach pound cake.
Why You’ll Love This Peach Pound Cake
- Made with real, fresh peaches
- Buttery, tender crumb
- Smooth cream cheese frosting
- Stays moist and flavorful for days
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Fresh Peaches – Use ripe but slightly firm peaches. Very soft peaches can add too much moisture. See below for canned and frozen peach options.
- Unsalted Butter – If substituting for salted butter do not add additional salt to the recipe.
- Cream Cheese – Adds richness and creates that dense, tender pound cake texture. Let it fully soften before mixing.
- Large Eggs – Bring to room temperature with the butter and cream cheese so they blend smoothly into the batter.
- All-Purpose Flour – Measure with a kitchen scale or by spooning and leveling.
- Cream Cheese – Use full-fat and bring to room temperature for a smooth frosting.
- Milk – Add gradually to thin the frosting for drizzling. Start with a teaspoon at a time.
Can I use canned or frozen peaches?
Yes. If using canned peaches, drain very well and pat dry before dicing. If using frozen peaches, thaw completely and blot dry to remove excess moisture before folding into the batter.
How to Make a Peach Pound Cake
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Prepare the cake batter and fold in the diced peaches.
- Bake in a preheated oven as directed in the recipe card below.
- Prepare the cream cheese frosting
- Frost once fully cooled.
The Bundt Pan That Never Fails Me
The only pan that I have found to give me a perfect release every time is the USA Pan Nonstick 10-inch Tube Pan. No sticking, no stress — just beautiful results.
Storage
Store your peach pound cake in an airtight container in the refrigerator for up to 3 days. Let slices sit at room temperature for 15-20 minutes before serving or serve straight from the fridge.
Freezer: The unfrosted cake can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
Tips for Jaclyn’s Kitchen
- Use an electric mixer, preferably a stand mixer.
- Use room temperature ingredients for easier mixing.
- Grease the pan generously. Use a baking spray with flour (like Baker’s Joy) to coat every corner.
- Do not overmix once flour is added.
- Cool 15 minutes before flipping the bundt pan.
- If the cake sticks to the pan, run a butter knife around the edges and tap the pan firmly upside down.
Additions and Variations
- Skip the frosting and enjoy plain or dust with powdered sugar instead.
- Replace ½ cup granulated sugar with brown sugar for deeper flavor.
- Swap the cream cheese frosting for a lighter vanilla glaze.
More Delicious Bundt Cake Recipes
- Lemon Bundt Cake
- Banana Bundt Cake with Brown Sugar Glaze
- Apple Cider Bundt Cake
- Orange Juice Bundt Cake with Cake Mix
- Chocolate Coconut Bundt Cake
- Peppermint Mocha Bundt Cake
Peach Pound Cake with Cream Cheese Frosting
Ingredients
Cake
- 4 medium peaches, peeled, pitted, and diced
- 1 ½ cup (340 g) unsalted butter, room temperature
- 4 ounces (113 g) cream cheese, softened
- 2 ¼ cups (450 g) granulated sugar
- 5 large eggs, room temperature
- 3 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup (76 g) whole milk
Cream Cheese Frosting
- 4 ounces (113 g) cream cheese, room temperature
- 4 Tablespoons (113 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup (113 g) confectioners sugar
- 1-3 Tablespoons milk, or as needed to reach the desired consistency
Instructions
For the Cake
- Place oven rack in the middle position and preheat oven to 350° F. Coat a 10-inch bundt pan with non-stick cooking spray and set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy. Add the sugar and beat until light and fluffy, using a spatula to scrape down the sides and bottom of the bowl as necessary.1 ½ cup unsalted butter, 4 ounces cream cheese, 2 ¼ cups granulated sugar
- Beat in the eggs, one at a time. Ensure each egg is fully incorporated before adding the next. Use a spatula to scrape down the sides and bottom of the bowl as necessary to make sure the ingredients are fully incorporated.5 large eggs
- Mix in the vanilla. Set aside.3 teaspoons vanilla extract
- In a medium bowl, whisk to combine the flour, baking powder, and salt.3 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- With the mixer set to the lowest speed, alternate mixing in the flour mixture and the milk, starting and ending with the flour mixture (i.e., a third of flour mixture, half of milk, a third of the flour mixture, remaining milk, remaining flour mixture). Mix until the flour mixture is fully combined but do not overmix.⅓ cup whole milk
- Gently stir in the diced peaches.4 medium peaches
- Pour the batter in to the prepared pan. Bake for 55-70 minutes, or until a skewer or cake tester inserted into the center of the cake comes out clean or with just a few moist crumbs on it.
- Allow the cake to cool in the cake pan for 15 minutes before turning over onto a wire rack cool completely.
For the Frosting
- Using a stand or hand mixer, beat the cream cheese and butter until well combined– about 4-5 minutes. Mix in the vanilla extract.4 ounces cream cheese, 4 Tablespoons unsalted butter, 1 teaspoon vanilla extract
- On low speed, gradually mix in the confectioners sugar, scraping down the sides and bottom of the bowl as necessary. Once all the sugar has been added, turn the mixer to high speed and beat until smooth and creamy- about 3-4 minutes.1 cup confectioners sugar
- If desired, mix in milk as needed to thin the frosting for drizzling or spooning over the cake.1-3 Tablespoons milk
- Top the fully-cooled cake with frosting and enjoy.
Notes
- Use room temperature butter, cream cheese, and eggs for smooth mixing.
- Measure flour by spooning and leveling or using a kitchen scale.
- If using canned peaches, drain and pat dry. If using frozen, thaw and blot dry before adding.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Nutrition
Did You Make This Recipe?
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Originally published June 11, 2021. Updated February 27, 2026 after additional recipe testing for improved results, plus new photos and helpful tips.
It’s such a lovely cake. Perfect for summer!
Thanks a lot for this peach bundt cake recipe! Really easy to make and taste really awesome!
made this yesterday- followed directions but came out extremely dry!
Maybe it was baked too long?
Can I use a different pan, other than a bundt pan?
I have only ever made this recipe in a bundt pan, sorry!
Do you use any salt or baking powder in the peach Bundt cake?
No, just the ingredients listed in the recipe card above. Enjoy!
Can I use canned peaches if I drain them?
Yes, drain well and blot off any excess moisture with a paper towel. Chop them into bite-sizes pieces as well.
Do you have to use salted butter?
You can use unslated and add 1 tsp of salt to the cake recipe and a pinch of salt in the icing.
Does baking this in high altitude need adjustment?
I have not tested the recipe at a high altitude so I can’t say for sure–sorry!
This cake was heavy and dry. did’t no one like it.
Can I make this keto by using almond or coconut flour? And of course monkfruit sweeteners?
I have not tested the recipe with almond flour or monkfruit sweetener myself so I can’t say for sure. If you do decide to give it a try please let me know how it comes out.
So moist. Delish. Will make again