Peach Cobbler Pound Cake -

Peach Cobbler Pound Cake

I am excited to share this recipe for Peach Cobbler Pound Cake with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!

Recipe donated by Ranay Collins

In memory of Dennis Perkins

Peach Cobbler Pound Cake


  • 1/4 cup all-purpose flour, divided
  • 1/3 cup vegetable oil
  • 4 egg whites (or 2 whole eggs)
  • 2 cans (15 oz. each) Del Monte Lite Sliced Cling Peaches
  • 1/2 tsp. almond extract (or 1 tsp vanilla extract)
  • 1 package yellow cake mix
  • 1/4 cup powdered sugar


Preheat oven to 325 degrees. Coat a 10-inch nonstick bundt pan with nonstick cooking spray, and dust with 1/4 cup flour, shaking off excess.

Drain 1 can of peaches, discarding syrup. Arrange slices evenly on bottom of pan. Set aside.

Using an electric mixer on medium speed, beat oil, egg whites, almond extract, and remaining can of peaches with syrup, in a large bowl for about 30 seconds or until smooth. Add cake mix and beat according to package directions.

Pour batter carefully over peach slices in prepared pan. Bake 60-65 minutes or until wooden pick inserted in center of the cake comes out clean. Place pan on a wire rack to cool completely. Loosen cake from sides of pan; invert onto cake plate. Dust with powdered sugar just before serving.

Looking for more great recipes? Sign up to receive all the recipes from my annual fundraiser, The New Moon Bake-a-thon to support the Alzheimer’s Association! We bake all day long on the summer solstice (June 20th) to raise funds for research and patient care. All recipes are provided FREE on the website (donations optional, but always welcome!) and now you can get ALL of the recipes from the day delivered to your inbox in one handy-dandy e-book. Sign up today to get it – free!

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