Go Back
+ servings

Gluten-Free Peach Pound Cake

Ripe peaches take center stage in this super moist Gluten-Free Peach Pound Cake. The perfect summer dessert for the whole family! And if you don't have fresh peaches on hand, no worries, just use canned peaches.
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: cake, Gluten-Free, Peaches, Pound Cake
Servings: 16
Calories: 467kcal


  • 10 cup bundt pan



  • 1 cup butter, softened
  • 3 cups granulated sugar
  • 6 eggs, room temp.
  • 1/2 tbsp. vanilla extract
  • 1 cup sour cream
  • 3 cups Gluten-Free flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt

Peach Filling:

  • 2 cups peaches, diced (peeled or unpeeled are both fine)
  • 1/2 cup brown sugar
  • 2 tsp. ground cinnamon


  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. heavy whipping cream


Making Gluten-Free Peach Pound Cake

  • Preheat oven to 325 degrees F and thoroughly grease and flour inside of bundt pan; set aside. 

Pound Cake:

  • Using a stand mixer or hand mixer, cream together the softened butter and sugar.
  • Next, add in the eggs one at a time, beating in between each egg. Then, add in the sour cream and vanilla extract and mix again.
  • In a separate bowl, sift together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet ingredients and blend together until well combined.
  • Set batter aside for a moment while you start working on the peach filling.

Peach Filling:

  • Dice peaches into smaller pieces.
  • In a small bowl, add in diced peaches, brown sugar, and cinnamon and stir to combine. 

Now, it's time to assemble the cake.

  • Pour half the batter into the bundt pan and spread around with a spatula. Then, add in the peach filling on top of batter and spread to cover. Last, add the remaining batter on top of peach filling and spread evenly so it covers completely. 
  • Bake cake for about 1 hour and 25 minutes or until light golden brown on top. Keep and eye on your cake because yours may need to bake a little less or more. You can insert a toothpick or knife into center of cake and if it comes out clean then it's done.
  • Once out of oven, let cool on counter for 15 minutes before inverting it onto cake plate or serving dish. Drizzle with glaze while cake is still warm (see how to make glaze below).


  • In a small bowl, add the powdered sugar, vanilla extract, and heavy whipping cream. Stir to combine and pour on warm cake.


Nutrition Facts: 
Calories: 467
Total Fat: 16.2 g
Cholesterol: 99.9 mg
Sodium: 145.3 mg
Total Carbs: 76.4 g
Protein: 4.2 g
Potassium: 65.1 mg


Calories: 467kcal
Tried this recipe?Let us know how it was!