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Warm old-fashioned peach pudding cake with tender peaches and cinnamon brown sugar sauce, topped with melting vanilla ice cream.
Jana Rae

Old-Fashioned Peach Pudding Cake Recipe

Make an easy old-fashioned peach pudding cake with canned, fresh, or frozen peaches and a warm brown sugar cinnamon sauce underneath.
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Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 15 minutes
Total Time 55 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1½ cups sliced or chopped peaches canned and drained, fresh, or frozen and thawed
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup milk
  • 2 tablespoons unsalted butter melted
  • ½ teaspoon vanilla extract
  • 2 tablespoons packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup very hot water

Method
 

  1. Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish.
  2. If using canned peaches, drain them well. If using frozen peaches, thaw and drain them before measuring. Cut large peach slices into smaller pieces if necessary.
  3. Spread 1½ cups peaches evenly over the bottom of the prepared baking dish.
  4. In a medium mixing bowl, whisk together the granulated sugar, flour, baking powder, and salt.
  5. Add the milk, melted butter, and vanilla extract. Stir just until the ingredients are combined and you have a smooth batter. Avoid overmixing.
  6. Spoon the batter evenly over the peaches. Gently spread it toward the edges of the baking dish if necessary.
  7. Sprinkle the brown sugar and cinnamon evenly over the surface of the batter.
  8. Slowly pour ½ cup very hot water evenly over the entire dessert.
  9. Do not stir. The mixture will look unusually wet at this point. This is normal and is what creates the pudding sauce underneath the cake.
  10. Immediately place the baking dish in the preheated oven.
  11. Bake for approximately 30–35 minutes, or until the cake has risen and the top is lightly golden and set. The peach sauce may bubble around the edges.
  12. Remove from the oven and allow the pudding cake to rest for approximately 15 minutes before serving.
  13. Spoon warm portions into bowls, making sure to scoop some of the peaches and warm sauce from the bottom over each serving.
  14. Serve as is or top with vanilla ice cream, whipped cream, or a splash of cream.

Notes

Peaches: Canned, fresh, or frozen peaches will work. Drain canned peaches thoroughly. Thaw and drain frozen peaches before using.
Don’t stir after adding the water: This is important. The layers need to remain separate so the cake can rise while the sauce develops underneath.
Hot water: Use steaming-hot water. Freshly boiled water is fine, but it doesn’t need to be actively boiling when added.
Baking dish: An 8×8-inch baking dish works best for this amount of batter. A similar 1½- to 2-quart baking dish can also be used.
Don’t overbake: Remember that there should still be sauce underneath the cake. Don’t continue baking simply because you see liquid bubbling around the edges.
Sweetness: If using peaches packed in heavy syrup, drain them very well. The finished dessert may be slightly sweeter than when made with fresh peaches or peaches packed in juice.
Serving: This pudding cake is at its best served warm after resting for about 15 minutes.
Reheating: Microwave individual servings for 20–30 seconds, followed by 10–15 second intervals as needed.
Storage: Refrigerate covered leftovers and use within 3–4 days.
Optional flavor additions: A small pinch of nutmeg can be added with the cinnamon for a warmer spice flavor. Almond extract also pairs beautifully with peaches, but use only a tiny amount because its flavor is strong.

Don’t Throw Away the Juice From Canned Peaches

If you’re using canned peaches, save the peach juice or syrup instead of pouring it down the drain.
It can be used in homemade fruit sauces, glazes, drinks, or other old-fashioned recipes. I originally developed this pudding cake as a way to use peaches I already had on hand, so finding a use for the juice keeps with the same waste-nothing approach.
Sometimes the best recipes aren’t created because we went shopping for something special. They’re created because we looked at what was already in the kitchen and decided not to waste it.