Peach Cobbler Pound Cake: A Southern-Inspired Sweet Delight

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a bundt pan.
In a large mixing bowl, beat together the vanilla cake mix, softened butter, eggs, sour cream, and vanilla extract until smooth and fully combined.
Gently fold in the chopped peaches (make sure they’re well-drained) into the cake batter.
In a small bowl, mix the cinnamon, brown sugar, and flour. Sprinkle this mixture evenly over the top of the batter in the pan.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve as is or with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Serving and Storage Tips: