Say goodbye to complicated baking. This dreamy, moist pound cake is surprisingly simple to make with the help of a butter recipe yellow cake mix. Topped with luscious layers of a sweet brown sugar balsamic peach sauce and a delightful, crunchy oatmeal crumble, this peach crumble pound cake is the perfect peach recipe, whether you’re using fresh, in-season peaches or enjoying a taste of summer with frozen ones. Designed to suit your needs, this cake can be baked as either two 8 x 8 square cakes or one large 9 x 13 rectangle. Whether you’re hosting a backyard barbecue, attending a potluck, or looking for an irresistible, delicious fruity breakfast treat, this peach pound cake is guaranteed to be a crowd-pleaser for any occasion.
Three summers ago, I made a Butter Cake Mix Summer Peach Shortcake, using Brown Sugar Balsamic Summer Peach Sauce, and it was such a big hit that I ended up making it again on one of our annual beach trips. This year, on the 4th of July weekend, I decided that I wanted to tweak those same two original recipes to create a similar shortcake, topped with alternating layers of peach sauce and an oatmeal crumble topping. And this time around, instead of making one larger 9 x 13 cake, I wanted to make two smaller 8 x 8 cakes, so that I could take the cakes to two separate events that we were attending. Heck, I even made a special trip to the market to purchase two disposable aluminum cake pans with lids, so that I wouldn’t have to worry about leaving any of my good cake pans behind at an event if the cake wasn’t finished yet when we were ready to leave. Unfortunately for me, when I was looking back at the original recipes, I failed to notice that the original recipe called for a 15.25-oz. cake mix.
You see, Betty Crocker, like most companies today, has decided that in order to keep their costs lower, they need to decrease the size of their packaging. What was once a 15.25-oz. box of cake mix is now a 13.25-oz. box of cake mix. Real fun stuff for all of us poor folks looking at older recipes, which are based on the original sizing, right? Yeah, no, not so much. About halfway through making the cake batter for my shortcakes, it dawned on me that things weren’t exactly right. And, around about that same time, I also realized that I had mistakenly added an entire cup of heavy whipping cream to the cake batter, instead of half a cup. There were definitely a few not-so-nice cuss words screamed, for sure. Anyway, in an attempt to save what should have been a shortcake batter, I added two additional eggs, praying that they would at least help even things out a bit.
I was fairly certain that the two shortcakes wouldn’t turn out completely awful; however, I wasn’t one-hundred percent positive that they would be as perfect as the first shortcakes had been three summers ago. To my great surprise, though, these two cakes turned out fantastically. Only, instead of me making shortcake with a boxed cake mix, I had surprisingly and amazingly ended up making pound cake instead. And not just any pound cake. Perfect pound cake. Y’all, I don’t think I could have asked for a better baking mistake. Now, not only do I have a great cake mix shortcake recipe, but I also have an amazing cake mix pound cake recipe. At least, until Betty Crocker decides once again to start playing around with the size of their boxed cake mixes. P.S. Yes, I will be revisiting the original shortcake recipe soon to try and resolve the issue of the lost 2-oz. of cake mix.
Ingredients:
Pound Cake:
- 1/2 Teaspoon Unsalted Butter, Cold
- 1 Cup of Sour Cream
- 4 Eggs
- 1 Cup Heavy Whipping Cream
- 1/3 Cup Unsalted Butter, Melted
- 2 Tablespoons Vanilla
- 1 (13.25-oz.) Box Butter Recipe Yellow Cake Mix
Peach Sauce:
- 4 Cups of Peeled & Chopped Peaches (8 Peaches)
- 3/4 Cup Light Brown Sugar, Packed
- 1 Tablespoon + 2 Teaspoons of Balsamic Vinegar
- 1/2 Teaspoon Sea Salt
Oatmeal Crumble:
- 1/4 Cup Unsalted Butter
- 1/3 Cup Light Brown Sugar, Packed
- 1 Cup Quick-Cooking Oats
Directions:
Pound Cake:
- Preheat oven to 350 degrees. If you are making two smaller cakes, liberally grease two 8 x 8 metal cake pans or glass baking dishes with cold unsalted butter; set aside. If you are making one larger cake, liberally grease one 9 x 13 metal cake pan or glass baking dish with cold unsalted butter; set aside.
- In a large mixing bowl, mix the sour cream, eggs, heavy whipping cream, melted butter, and vanilla together for 1 minute on medium speed.
- Add the cake mix; mix on low speed until incorporated.
- Increase speed to medium and mix for 2 minutes.
- If you are making two smaller cakes, evenly distribute the cake batter between the two prepared metal cake pans or glass baking dishes. If you are making one larger cake, pour the cake batter into the prepared metal cake pan or glass baking dish. Spread the batter out evenly with a silicone spatula.
- Bake for 25 to 30 minutes or until a knife or a toothpick inserted into the middle of the cakes or cake comes out clean.
- Allow the cakes or cake to cool completely before topping with the peach sauce and oatmeal crumble.
- If you made two smaller cakes, use a spoon or silicone spatula to evenly spread 1/4 of the peach sauce on top of each cake and then evenly sprinkle each cake with 1/4 of the oatmeal crumble. Evenly spoon small dollops of the remaining peach sauce on top of both of the cakes, and then evenly sprinkle the remaining oatmeal crumble on top of both of the cakes. If you made one larger cake, use a spoon or silicone spatula to evenly spread 1/2 of the peach sauce on top of the cake and then evenly sprinkle the cake with 1/2 of the oatmeal crumble. Evenly spoon small dollops of the remaining peach sauce on top of the cake, and then evenly sprinkle the remaining oatmeal crumble on top of the cake.
Peach Sauce:
- In a stainless steel or non-reactive pot, bring all of the ingredients to a rolling boil, stirring often.
- When the sauce comes to a rolling boil, lower the heat to medium and continue to cook the sauce for 10 minutes, stirring often.
- Transfer the peach sauce to a bowl to cool completely before use.
Oatmeal Crumble:
- Melt the butter in a skillet over medium-low heat.
- When the butter has melted, add the brown sugar and quick-cooking oats.
- Stirring constantly, toast the oatmeal crumble mixture until browned. Approximately 10 minutes.
- Transfer the oatmeal crumble to a plate to cool completely before use.
Suggestions:
- Serve this pound cake with whipped cream for dessert or with fresh peaches for breakfast.
- For this pound cake, I used two disposable 8 x 8 metal cake pans that came with plastic lids. These can be found in the tin foil and disposable plastic bag aisle of your local market and are great for when you want to take a dessert to a party, barbecue, or gathering without worrying about having to bring your dessert pan or baking dish home. By baking two smaller cakes, you can have one dessert to take somewhere and one to keep at home for yourself.
- I suggest checking on the cake after it has been baking for 25 minutes to test for doneness. Every oven bakes differently. If you are baking one 9 x 13 cake, you may need to add a few additional minutes of baking time.
- For lighter, shiny metal or glass pans, bake at 350 degrees. For darker, nonstick pans, bake at 325 degrees.
- This Brown Sugar Balsamic Summer Peach Sauce and this Butter Cake Mix Summer Peach Shortcake were the inspiration for this pound cake. For more tips and suggestions, make sure to check out the original peach sauce and shortcake recipes.
Improvements:
- Add finely chopped pecans, walnuts, or almonds to the oatmeal crumble mixture. Add them in during the last few minutes of toasting the oatmeal crumble mixture so that they don’t burn.
- Bake cupcakes instead of cake. You will need to bake the cupcakes for approximately 14 to 19 minutes, or until a knife or a toothpick inserted into the middle of a cupcake comes out clean. Distribute the batter evenly amongst greased muffin tins, approximately two-thirds full. After the baked muffins have cooled, top them with alternating layers of peach sauce and oatmeal crumble.
- Want to make this pound cake but don’t have fresh peaches available? Make the sauce using frozen peaches. The peach sauce can also be made ahead of time when fresh peaches are available and then frozen for use during the rest of the year. Make sure to thaw the frozen peaches or frozen peach sauce before use.
- Add ground cinnamon to the pound cake, peach sauce, or oatmeal crumble mixture.
- Serve this pound cake with ice cream. This Classic Vanilla Ice Cream (Easy No Egg Recipe) or this Buttermilk Double Vanilla Ice Cream would be perfect with this pound cake.
Ingredients:
- 1/2 Teaspoon Unsalted Butter, Cold
- 1 Cup of Sour Cream
- 4 Eggs
- 1 Cup Heavy Whipping Cream
- 1/3 Cup Unsalted Butter, Melted
- 2 Tablespoons Vanilla
- 1 (13.25-oz.) Box Butter Recipe Yellow Cake Mix
- 4 Cups of Peeled & Chopped Peaches (8 Peaches)
- 3/4 Cup Light Brown Sugar, Packed
- 1 Tablespoon + 2 Teaspoons of Balsamic Vinegar
- 1/2 Teaspoon Sea Salt
- 1/4 Cup Unsalted Butter
- 1/3 Cup Light Brown Sugar, Packed
- 1 Cup Quick-Cooking Oats
Directions:
- Preheat oven to 350 degrees. If you are making two smaller cakes, liberally grease two 8 x 8 metal cake pans or glass baking dishes with cold unsalted butter; set aside. If you are making one larger cake, liberally grease one 9 x 13 metal cake pan or glass baking dish with cold unsalted butter; set aside.
- In a large mixing bowl, mix the sour cream, eggs, heavy whipping cream, melted butter, and vanilla together for 1 minute on medium speed.
- Add the cake mix; mix on low speed until incorporated.
- Increase speed to medium and mix for 2 minutes.
- If you are making two smaller cakes, evenly distribute the cake batter between the two prepared metal cake pans or glass baking dishes. If you are making one larger cake, pour the cake batter into the prepared metal cake pan or glass baking dish. Spread the batter out evenly with a silicone spatula.
- Bake for 25 to 30 minutes or until a knife or a toothpick inserted into the middle of the cakes or cake comes out clean.
- Allow the cakes or cake to cool completely before topping with the peach sauce and oatmeal crumble.
- If you made two smaller cakes, use a spoon or silicone spatula to evenly spread 1/4 of the peach sauce on top of each cake and then evenly sprinkle each cake with 1/4 of the oatmeal crumble. Evenly spoon small dollops of the remaining peach sauce on top of both of the cakes, and then evenly sprinkle the remaining oatmeal crumble on top of both of the cakes. If you made one larger cake, use a spoon or silicone spatula to evenly spread 1/2 of the peach sauce on top of the cake and then evenly sprinkle the cake with 1/2 of the oatmeal crumble. Evenly spoon small dollops of the remaining peach sauce on top of the cake, and then evenly sprinkle the remaining oatmeal crumble on top of the cake.
- In a stainless steel or non-reactive pot, bring all of the ingredients to a rolling boil, stirring often.
- When the sauce comes to a rolling boil, lower the heat to medium and continue to cook the sauce for 10 minutes, stirring often.
- Transfer the peach sauce to a bowl to cool completely before use.
- Melt the butter in a skillet over medium-low heat.
- When the butter has melted, add the brown sugar and quick-cooking oats.
- Stirring constantly, toast the oatmeal crumble mixture until browned. Approximately 10 minutes.
- Transfer the oatmeal crumble to a plate to cool completely before use.
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Use this Brown Sugar Balsamic Summer Peach Sauce to make this Peach Crumble Pound Cake (Cake Mix Recipe). Fresh summer peaches are the perfect excuse to whip up a batch of this deliciously sweet peach sauce made using brown sugar and balsamic vinegar. There are so many ways to enjoy this tasty peach sauce, that you’ll probably want to give them all a try. It can be spread on top of toasted buttered bread or used as a sauce to spoon over cupcakes, pound cake, or ice cream. The possibilities are pretty much endless. CLICK HERE for the recipe.
If you loved this Peach Crumble Pound Cake (Cake Mix Recipe), make sure to try this Butter Cake Mix Summer Peach Shortcake. Summer dessert doesn’t get much easier than this amazingly delicious peach shortcake, made using a butter recipe yellow cake mix. It’s light, airy, and insanely moist. And, it’s topped with a sweet homemade peach sauce that can be made in minutes from fresh summer peaches. By itself, this cake is absolutely drool-worthy, but don’t be afraid to try it with whipped cream or ice cream if you’re feeling a little bit over-the-top. CLICK HERE for the recipe.
In 2024, we cooked and baked our way through the alphabet with several of our food blogger friends. Every other Wednesday, we shared a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December. CLICK HERE to find all of the 2024 Alphabet Challenge recipes.
Creamy Potato Salad with Crunchy Fennel
When it comes to side dishes, potato salad is a timeless favorite at picnics, barbecues, and family gatherings. While classic traditional versions typically rely on celery and onion for their crunch and flavor, this creamy potato salad, which can be made with either red or gold potatoes, or a combination of the two, incorporates a generous amount of chopped fennel bulb and finely chopped fennel fronds for a refreshing crunch and an unexpected fresh burst of flavor.
In 2025, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2025 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Creamy Parmesan Acini di Pepe with Potatoes
“B” – Chocolate Espresso Rainbow Brownie Cookies
“C” – Cheesy Cheddar Taco-Seasoned Corn Chip Dip
“D” – Sun-Dried Tomato Dip with Italian Seasoning
“E” – Cajun Deviled Eggs Garnished with Pickled Okra
“F” – Sausage Meatballs with Vodka Fennel Sauce
“G” – Guinness Stout Crockpot Simmered Corned Beef
“H” – Baked Homemade Buttery Herb Croutons
“I” – Sun-Dried Tomato & Kale Italian Pasta Salad
“J” – Sweet & Spicy Jalapeńo Canned Tomato Salsa
“K” – Sweet & Spicy Hawaiian Pineapple Ketchup
“L” – Chickpea Salad with Lemony Swiss Chard Pesto
“M” – Pineapple Ketchup Ground Turkey Meatballs
“N” – Nut-Free Basil Pesto Chunky Tomato Sauce
“O” – Sheet Pan Italian Olive Oil Summer Vegetables
“P” – Peach Crumble Pound Cake (Cake Mix Recipe)
“Q” – Parmesan Potato & Zucchini Crustless Quiche
“R” – Cinnamon Raisin Vanilla Zucchini Bread Muffins
“S” – Weeknight Sweet Italian Sausage Gravy with Beer
“T” – Budget-Friendly Chunky Potato Soup with Thyme
“U” – Chunky Pumpkin Ancho Unsweetened Cocoa Chili
“V” – Sweet Tea Vodka Vegetable Couscous Soup
“W” – Creamy Butternut Squash Soup with Whiskey
“X” – Rotisserie Chicken Xavier Soup with Fennel
“Y” – Yellow Mustard Seed Giardiniera Deviled Eggs
“Z” – Simple Zero Cream Creamy Butternut Squash Soup
Please make sure to check out the other great “P” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2025 Alphabet Challenge event.
- Brunede Kartofler (Danish Caramel Potatoes) by Culinary Cam
- Easy Pastina Soup by Food Lust People Love
- Grilled Peanut Butter & Jelly Sandwich by Sneha’s Recipe
- Maple Pecan Fudge by A Messy Kitchen
- Pasta and Pea Soup by Karen’s Kitchen Stories
- Pasta with Preserved Lemon by A Day in the Life on the Farm
- Peach Crumble Pound Cake (Cake Mix Recipe) by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Peas and Pepper Pasta Salad by Jolene’s Recipe Journal
- Pepper and Cheese Dip by Magical Ingredients
- Pineapple Salad by Mayuri’s Jikoni
- Pumpkin Pie Crescent Rolls by Blogghetti
