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Home » Pound Cake

Peach Pound Cake

Modified: Apr 27, 2022 · Published: Feb 25, 2022 by Anna · This post may contain affiliate links · Leave a Comment

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I haven't shared enough peach recipes, so here's one to welcome in peach season. Peach Pound Cake (aka Peach Jell-O Pound Cake) is a scratch Bundt or tube cake made with peach flavored gelatin. Along with the Jell-O, the recipe calls peaches, nutmeg, cinnamon, vanilla and a bit of almond extract. The peach flavor is noticeable but subtle, and the spices go great with it. Actually, the spices make the cake! I really loved the flavor of the nutmeg, especially.

Peach Pound Cake in a Bundt pan with peach flavored Jell-O.
Peach Pound Cake

Peach Pound Cake Variations

This recipe has been around for a while with different renditions on various website. For instance, one version calls for rum extract in place of almond, so there's a minor flavor change. And the recipe can also be made in different pans. Some versions call for a tube pan and others a Bundt. Whichever pan you use, the exposed part of the cake gets a little crunchy (the gelatin probably helps here), so you get either a crusty, crunchy top or bottom depending on if or how you invert. I used a Bundt pan and inverted the cake so mine has a crunchy bottom crust.

Peach Pound Cake

Loaf Pan or 6 Bundt Half Version

If you want a smaller cake, you could probably halve it and bake it in a loaf pan, though the top will be flat and crunchy. You can definitely halve it and bake it in a 6 cup Bundt, because that's what I did and it worked fine. I'm still using a small fluted pan I picked up at Home Goods, but one day I'll buy this fancy one. It's been on my wish list for a while, but $40 for a small pan??? It's probably worth it.

Peach Jell-O

You may have to go to more than one store to find peach flavored Jell-O. Publix didn't have it, but I found it at Food Lion. And I think back when we lived in Dallas the only store I could find it was Fiesta. If a day spent hunting down peach gelatin isn't your idea of fun, you can always order it.

More Recipes

  • Fresh Peach Muffins
  • Peach Recipes Round-Up
  • Peach Pound Cake
  • Dutch Peach Pie
  • Double Crust Peach Pie

Recipe

Peach Pound Cake

Peach Pound Cake

Anna
A combination of peach flavored Jell-O and fresh peaches give this cake a ton of peach flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Course Dessert
Cuisine Southern
Servings 12

Ingredients
 

  • 1 3 oz box peach flavored Jell-O (84 grams)
  • ½ cup sour cream (120 grams)
  • 3 cups all-purpose flour (390 grams)
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup unsalted butter, softened (230 grams)
  • 3 cups sugar (600 grams)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 6 large eggs, bring to room temperature
  • 2 cups chopped fresh peaches (or canned), drained and chopped -- Try to chop the pieces as small as you can.

Instructions
 

  • Bring the eggs to room temperature. To do it quickly, just submerge them in some very warm water for about 5 minutes.
  • Preheat oven to 325 degrees. Spray a 10” tube pan or a 12 cup capacity Bundt pan with flour-added baking spray.
  • In a small bowl, mix together the peach Jell-O and the sour cream. Set aside.
  • Weigh the flour. Sift it together with the baking soda, then stir in the salt and spices until well blended. Set aside. Note: If you want, you can reserve 2 tablespoons of the flour and toss with the peaches. I didn't bother doing this and the peaches did not sink.
  • In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar until light and fluffy -- about 5 minutes, scraping the side of the bowl often. While the mixer is going, add the extracts.
  • Add one egg and beat for 30 seconds. Repeat, adding eggs one at a time and beating for 30 seconds after each egg. Fold in sour cream/Jell-O mixture.
  • Gradually add flour mixture to butter mixture, beating one low or stirring by hand until combined. Stir in the peaches. Scrape into prepared pan.
  • Total bake time should be about 80 to 90 minutes at 325 degrees F, but ovens may vary. I've seen some versions saying 110 minutes. Check the cake after 1 hour. If it appears very brown, cover loosely with foil. I didn't need to, but my oven hasn't been very great with browning lately. Continue baking for another 20 to 40 minutes or until cake appears set and a wooden pick comes out clean. Let cool in pan for 10 minutes.
  • Turn from the pan. Let cool and dust with powdered sugar. Serve with whipped cream, fruit and maybe some caramel sundae sauce!

Notes

For a smaller cake, just halve all of the ingredients and bake in a smaller pan.  I used a 5 cup Bundt. Bake time for the smaller cake was an hour and 20 minutes.
Keyword Peach, Pound Cake
Tried this recipe?Let us know how it was!

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  • Orange Cake Mix Pound Cake
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  • Next Day Coconut Rum Pound Cake
    Next Day Coconut Rum Pound Cake
  • Loaf Pan Pound Cake
    Loaf Pan Marble Pound Cake

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