Peach Pudding Cake Recipe

This easy and delicious Peach Pudding Cake recipe is a lifesaver when you're short on time! Adapted from a beloved church cookbook, this comforting dessert is delightful warm or cold. Sweet peaches mingle with moist pound cake in a creamy custard, creating a simple yet unforgettable treat. Perfect for potlucks, brunches, or a cozy weeknight dessert.

Prep Time 20 mins
Cook Time 75 mins
Calories 228.3 kcal
Protein 8g
Rating 4.9 (9 Reviews)
Peach Pudding Cake 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peach Pudding Cake

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How to Make Peach Pudding Cake

  1. Preheat oven to 350°F (175°C). Lightly butter an 8-inch square baking pan.
  2. Cut 1 pound of pound cake into 1-inch cubes.
  3. In a large bowl, gently toss the pound cake cubes with 2 cups of drained sliced fresh peaches.
  4. In a medium bowl, whisk together 2 large eggs, 6 tablespoons granulated sugar, 1/2 cup milk, 2 tablespoons orange juice, and 1 teaspoon ground cinnamon.
  5. Pour the wet ingredients over the pound cake and peach mixture. Stir gently to combine, ensuring all the cake is moistened.
  6. Let the mixture stand for 30 minutes, occasionally pressing down on the cake to ensure even moisture distribution.
  7. Spoon the mixture into the prepared baking pan.
  8. Sprinkle the top evenly with 2 tablespoons of granulated sugar.
  9. Bake for 35-40 minutes, or until the pudding cake is set and lightly golden brown. A toothpick inserted into the center should come out with moist crumbs.
  10. Let cool slightly before serving. Enjoy warm or cold!

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

48g

Fat

26g

Carbs

10g