Peach Cake Pudding
Indulge in the luscious combination of ripe peaches and fluffy cake with this irresistible Peach Cake Pudding recipe. Featuring a tender, buttery cake base topped with sweet, syrupy canned peaches and a caramelized brown sugar-cinnamon drizzle, this dessert is a comforting treat perfect for any season. With just 20 minutes of prep time and simple pantry staples like flour, butter, and vanilla extract, this recipe is both easy to make and absolutely decadent. Serve it warm straight from the oven, paired with a scoop of velvety vanilla ice cream for the ultimate dessert experience. Perfect for family dinners, gatherings, or simply satisfying your sweet tooth, this Peach Cake Pudding is a must-try recipe that will leave everyone asking for seconds!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
- 2 cups Canned peaches (sliced)
- 0.5 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 1 tablespoons Cornstarch
- 0.25 cups Water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the butter and granulated sugar together until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter evenly into the prepared baking dish and smooth out the top with a spatula.
Arrange the sliced canned peaches over the batter, gently pressing them in slightly.
In a small saucepan, combine the brown sugar, cinnamon, cornstarch, and water over medium heat. Cook while stirring until the mixture thickens into a syrupy consistency, about 2-3 minutes.
Drizzle the syrup evenly over the peaches and batter in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the peach cake pudding to cool slightly before serving. Serve warm on its own or with a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 48.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
