Creamy Peach Pecan Cobbler Cake

Cassie *


My Aunt makes this delicious dessert all of the time with the peaches she cans every's one of my all time favorites...I add a few extras to make it my own, and how my family likes's so yummy!



★★★★★ 1 vote

6 - 8
20 Min
45 Min



  • 3/4 c
  • 1 - 3.4 oz
    vanilla pie filling - cooking kind
  • 1
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 c
  • 3 Tbsp
    softened, unsalted butter
  • 1 tsp
    baking powder
  • 1 - 29 oz
    canned peaches drained / reserving 4 tablespoons juice
  • sprinkle
  • 1 Tbsp
    brown sugar, packed
  • 1/4 - 1/2 c
    chopped pecans

  • 1 - 8 oz
    cream cheese, softened
  • 3 Tbsp
    sour cream
  • 1/2 c
  • 4 Tbsp
    reserved juice
  • ·
    mixture of cinnamon & sugar for sprinkling top

How to Make Creamy Peach Pecan Cobbler Cake


  1. Preheat oven to 350 degree F.

    Spray a 9 inch springform pan with nonstick cooking spray. Set aside.

    In a medium bowl, with a hand mixer, mix well the first 8 ingredients, until well blended and smooth.
  2. Spread this batter into the prepared pan.
  3. Place peaches in a circular order; around the edges first then fill in the center. (You will probably have a few peaches left over.) Sprinkle with a little cinnamon, pecans and brown sugar.

    If using unsweetened peaches, may want to add extra brown sugar.

    Also, you can chop up your drained peaches and add them to the batter that way.
  4. In another bowl, mix cream cheese, juice, sugar and sour cream, until smooth. Spread this on top of the peaches within about an inch from the edge of pan.

    Sprinkle with cinnamon / sugar mixture.

    Place in oven and bake for 35 - 40 minutes. Th middle should still be a little jiggly and will firm up as it cools.
  5. Cool on rack. If not serving till later, cover and refrigerate.

    Remove outer rim of pan, place on serving plate. Slice and serve...


Printable Recipe Card

About Creamy Peach Pecan Cobbler Cake

Course/Dish: Cakes, Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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