Cream Cheese Pound Cake with Whipped Cream and Fresh Peaches

A delicous pound cake with a unique flavor
Cook Time 1 hour
Course Dessert
Cuisine All nations, American
Servings 12


  • 2 Loaf pans or 1 Bundt
  • Mixing Bowl and wooden spoon or Electric Mixer


  • 3 sticks butter or 2 sticks butter + 1 stick oleo
  • 3 cups flour
  • 1 8 oz package of plain cream cheese
  • 1 tsp real vanilla
  • 3 cups sugar
  • 6 large eggs


  • Cream butter, cream cheese and sugar; add eggs alternately with flour. Add vanilla and mix well. Place in large greased bundt pan of two loaf pans then place in a cold oven. Turn oven to 300 degrees and bake 1 1/2 hours, sometimes 10 minutes longer. Cake nust be started in cold oven.
    While cake is baking prepare fresh peaches by washing, removing seeds and cutting into 1/2 inch slices. One cake is cooled completely, slice in half, then add a thick layer of homemade whipped cream, and top with sliced peaches. Place the top layer of cake on top. Decorate with a little bit of cream and a piece of fresh mint leaf. Refridgerate if the cake is not served immediately.


Keyword cream cheese pound cake, pound bake
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