Peach Cobbler Cake – This will change you life.

Peach Cobbler Cake – This will change you life.

Hello. How are you? When you say fine, do you really mean it? I hope so – but today I want to help shoot you beyond fine right into the middle of honestly great! Surprise! I have just the recipe to help get you there. It is not complicated, it’s just a simple cake recipe…with a few twists that will make it  very special. 


Have you noticed what season it is?? Well, yes it’s summer – but more importantly, it is PEACH season ((at least here in Oklahoma)). I managed to get my hands on some of the juiciest & sweetest peaches this world has ever known! They were grown in OK and harvested within a day of purchase. Mom and dad ((shared a dozen with us)) selected two varieties (Flaming Fury & Loring) that have proven to be perfectly delicious!


I am stingy with my peaches – so for this recipe, I could only convince myself to part with one peach. I think one peach is just enough for a few reasons:


  1. the peach flavor doesn’t overtake all of the other tasty flavors that make this cake so delicious (mainly vanilla, butter & cinnamon)
  2. these particular peaches are so juicy – and because of that, the additional moisture (which cannot be measured, only estimated) increases the cooking time. One peach adds about 8 minutes to the cooking time. 
  3. one peach keeps this dessert cake-like in texture. Additional peaches would certainly turn this into a cobbler.IMG_3250
  4. for this recipe, I peeled the peach. I was about to let David eat the peel and then it occurred to me – hey, this peel (and the remaining juice) would add a great bit of flavor to the cake! So in it went.

The bonus for making this dessert — your house will smell amazing for the rest of the day! I think the best-ever aroma wafted from my oven thanks to  this cake!


Now, as you are reading this recipe, you may notice it is strangely similar to my recent published Chocolate Chip Cheesecake Cake! Good job for noticing!! The Peach Cobbler Cake uses the exact structure as the Chocolate Chip Cheesecake Cake – with the addition and modification of a few things.


You know what that means?? This cake is just begging for you to let your imagination run wide! Time to experiment and make it your way! I would love to hear your ideas and your results (pictures would be a treat too!).


The first bite of this cake caused me to slam my hand down on the table – and simultaneously proclaim “WOW!!!”.  The melted cinnamon chips mingle with the sweet cakey juices from the peach slice – and then the sweetness of the warm vanilla butter cake join the taste party. I can’t think of a better bite. ever. the end.


I made this cake for some company we were having, and between the 4 of us (mainly due to the men – not because of us ladies) almost half of the cake was gone by the end of the night. This cake is a treat for the ladies, but I think it ‘s the men’s love language (haha!). Well, truth is it’s my love language too! I can hear the cake whispering to me right now…eat me, please. I can’t help but say “okay!”

Peach Cobbler Cake
A superbly moist and buttery simple yellow cake recipe - elevated to heights no cake classified as "simple' has ever known before. All because of the addition of one perfect peach and a handful of cinnamon chips.
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Prep Time
15 min
Cook Time
49 min
Prep Time
15 min
Cook Time
49 min
4115 calories
676 g
364 g
137 g
55 g
85 g
1556 g
3076 g
397 g
5 g
42 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4115
Calories from Fat 1201
% Daily Value *
Total Fat 137g
Saturated Fat 85g
Trans Fat 5g
Polyunsaturated Fat 7g
Monounsaturated Fat 35g
Cholesterol 364mg
Sodium 3076mg
Total Carbohydrates 676g
Dietary Fiber 13g
Sugars 397g
Protein 55g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry Ingredients
  1. 2-3/4 c all purpose flour
  2. 1 t salt
  3. 2-1/2 t baking powder
Wet Ingredients
  1. 1-4 oz box of vanilla flavored instant pudding
  2. 2 c milk
  3. 1-1/2 c sugar
  4. 2/3 c softened butter
  5. 2 t vanilla
  6. 1/2 c cinnamon chips
  7. 1 large peach
  1. Preheat oven to 350°. In a medium mixing bowl, combine dry ingredients. Mix with a fork until evenly incorporated.
  2. In another medium mixing bowl, combine pudding & milk. Mix until smooth. Add sugar, softened butter and vanilla to the pudding mixture.
  3. Peel and thinly slice the peach, make sure any peach juices are collected and added to the batter. Thinly slice & chop the peach skin and ad it to the batter along with the juices. (Set the peach slices aside to use as a garnish.
  4. Once the wet ingredients are well combined, add the dry ingredients to the wet. Stir vigorously until lumps are gone.
  5. Pour the cake batter into a prepared 9"x13" baking dish ((I like to spray with Baker's Joy and line with parchment paper and then spray with Baker's Joy again)).
  6. Arrange the peaches in rows atop the cake batter. Sprinkle cinnamon chips on top of the cake batter & place the cake into the preheated over for 45-50 minutes, or until center is set.
  7. Once center is set, remove from oven & allow cake to cool for an hour before cutting.*
  1. *If you want to serve it more like a cobbler, you can allow it to cool for 5 minutes before serving (it is more like a spoon cake at this point).
  2. **around 44 minutes, start keeping a close eye on the cake, every peach is different. My peach was extremely juicy. This caused the top to take about 5 minutes more to set.
Adapted from Batty Crocker - 1978
Adapted from Batty Crocker - 1978
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