Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

This came out of our church cookbook, it's easy and delicious, especially when you are pressed for time! Good warm or cold.

Ingredients Nutrition

  • 396.89 g baked poundcake
  • 396.89 g of sliced canned peaches, drained
  • 236.59 ml whole milk
  • 2 eggs
  • 59.14 ml white sugar
  • 59.14 ml orange juice
  • 2.46 ml cinnamon


  1. Cut pound cake into 1-inch cubes.
  2. In a medium bowl toss together pound cake cubes with drained sliced peaches.
  3. In a small bowl, whisk together eggs, 3 tbsp of the sugar, milk, orange juice and cinnamon.
  4. Pour over cake mixture, stir gently.
  5. Let stand 30 minutes, occasionally pressing down on cake so evenly moistened.
  6. Lightly butter 8 inch square baking pan.
  7. Preheat oven to 350°F.
  8. Spoon mixture into pan and sprinkle with remaining sugar.
  9. Bake 35-40 minutes or until just set.


Most Helpful

Excellent! A pre-made pound cake makes this so easy. I will make this again.

Indiana Debbie February 23, 2012

Definitely an outstanding dessert & one I'll definitely be making again (I didn't change a thing) ~ A friend of mine really loves peach cakes, & her birthday's coming up before long, so . . . Thanks for sharing this very nice keeper! [Made & reviewed while in Great Britain with ZWT6]

Sydney Mike June 21, 2010

Peachy sweet custard. A bread pudding made with pound cake. Made for Fathers day and used as a birthday cake. Made for ZWT6 Thanks.

Rita~ June 20, 2010

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