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Tennessee Peach Pudding Recipe

If you’re looking for a tasty way to use this season’s sweet peaches, this delicious Tennessee Peach Pudding recipe is it. It has a sweet caramel sauce on top of a peach-filled cake that is so good, there won’t be any left over.

For more sweets to make, check out all of our dessert recipes.

A peach cake in a silver pan with the words "Tennessee Peach Pudding" digitally written on top.

Last year, my mom went on a road trip to western South Carolina and stopped at a roadside peach stand because peaches were in season. We didn’t know, until we were back on the road, how incredible those peaches were. They were absolutely the best peaches we’ve ever had in our lives.

So, when we got more of those tasty, ripe peaches, I had to make Tennessee Peach Pudding.

I know. It says pudding. But, it’s more of an old-fashion pudding cake. Which is a cake mix that has a very wet topping poured on top. As it cooks, the wet topping turns into a caramel and gives the pudding cake a very distinct flavor of two separate layers: cake on top and warm thick sauce on the bottom.

If this is your first time making Tennessee Peach Pudding, you’re not going to believe that it will set. I promise it will.

This cake is best served warm, just after coming out of the oven. I’ve heard it isn’t as good the next day, but I’ve never had any last that long anyway.

Three hand pies on a white plate with the words "Peach Hand Pies from fresh peaches" digitally written above them.

If you bought too many peaches for this and now you’re wondering what to do with them, try our Peach Hand Pies with fresh peaches recipe.

Tennessee Peach Pudding Recipe

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Tennessee Peach Pudding Ingredients:

For the cake:

For the topping:

How To Make Tennessee Peach Pudding:

Pre-heat the oven to 400 F.

Flour, sugar, and cinnamon in a mixing bowl.

In a stand mixer or another large bowl, mix together the flour, sugar, baking powder, salt, and cinnamon, about two minutes.

Milk, in a measuring cup, being poured into dry ingredients in a mixing bowl.

Pour in the milk and mix until the ingredients are combined, about three minutes. Remove the stand mixer bowl from the stand mixer base.

Cubes of fresh peaches in a measuring cup being poured into a bowl.

Chop the peaches into chunks. Gently pour them into the flour mixture.

A measuring spoon of liquid over a bowl of chopped peaches.

Add the vanilla and fold everything together.

Quick side note: The peaches will make the cake batter really sticky. That’s fine. Don’t add more flour and don’t think you did anything wrong.

Tennessee Peach Pudding batter being poured into a baking pan.

Pour the peach mixture into a prepared 8- x 8-inch square baking dish.

A pat of butter in a pan on the stove with some brown liquids.

Now it’s time to make the topping.

In a large saucepan, combine water, white sugar, brown sugar, and butter. Bring the mixture to a boil.

Lower the temperature to a medium heat and stir constantly until the sugars are dissolved and you’re left with a caramel-colored mixture. This should take about ten minutes.

Hot water being poured onto batter in a pan.

​Pour the topping mixture over the peach mixture in the pan.

Quick note: Yes, this looks wild. Yes, it looks like you’re drowning your cake with the pool of liquid on top. It’s fine.

A square pan that looks like it's filled with brown liquid.

Carefully put your pan in the oven so that the topping doesn’t splash over the side.

Quick note: I haven’t had any trouble with this boiling over the top, but you could put a drip pan on the rack under it to catch anything that bubbles over, if you’re worried.

Baked Tennessee Peach Pudding in a square pan.

Bake about 50 minutes until the liquid topping is mostly all caramel and dissolved. The topping will still be bubbling when you pull it out of the oven.

Let the Tennessee Peach Pudding sit for about 10 minutes before serving, giving the top time to harden and form a crunchy, almost crème brûlée-like crust.

Baked Tennessee Peach Pudding in a square pan.

Tennessee Peach Pudding: Frequently Asked Questions

Can you use frozen peaches?

If it’s not peach season, you can make this using frozen peaches. I haven’t done that, but I would suggest defrosting the peaches, then patting them dry, before adding them to the recipe. This pudding cake already has a lot of moisture, so you don’t want to add more from the frozen peaches defrosting.

Can you use canned peaches?

If you can’t find fresh or frozen peaches, you could use canned peaches in this recipe.

You’ll want the peaches from two 15 oz. cans. Make sure to only add the peaches. You can add the juice from the can to the topping mixture, but be sure to count it towards the water mixture.

How can you prevent the topping from spilling?

The topping is very much like water being poured on top of wet cake ingredients. The sugar mixture does bake in while the cake bakes, but it’s really wet at the start. So, with that much liquid, you might be worried about moving the cake pan to the oven.

An easy way to do this is to put the cake pan on top of a baking sheet. Hold onto the baking sheet and put it into the oven. You’ll have more stability and less chance of the cake spilling.

Because the dessert is baking on the sheet pan and not directly on the oven rack, it may change the baking time slightly. So keep that in mind and check the cake a little early, but also be prepared to let it cook a little longer as well.

How do you serve Tennessee Peach Pudding?

We always serve this dessert plain, as is. It’s really delicious and doesn’t need anything else.

But, if you want, you could serve it with a scoop of cool whip or vanilla ice cream on top.

How do you store leftover Tennessee Peach Pudding?

Wait until the dessert has cooled to room temperature. Then, store any leftovers in an airtight container in the fridge. You can eat leftovers cold, right out of the fridge. Don’t worry about warming them up.

Yield: 16 Servings

Tennessee Peach Pudding

If you’re looking for a tasty way to use this season’s sweet peaches, this delicious Tennessee Peach Pudding recipe is it. It has a sweet caramel sauce on top of a peach-filled cake that is so good, there won’t be any left over.

Prep Time 5 minutes
Cook Time 55 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes

Ingredients

For the cake:

  • 1 cup all purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup whole milk
  • 1.5 fresh peaches (about 3 cups)
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1.5 cups water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon unsalted butter

Instructions

  1. Pre-heat the oven to 400 F.
  2. In a stand mixer or another large bowl, mix together the flour, sugar, baking powder, salt, and cinnamon, about two minutes.
  3. Pour in the milk and mix until the ingredients are combined, about three minutes. Remove the stand mixer bowl from the stand mixer base.
  4. Chop the peaches into chunks. Gently pour them into the flour mixture.
  5. Add the vanilla and fold everything together.
  6. Pour the peach mixture into a prepared 8- x 8-inch square baking dish.
  7. Now it’s time to make the topping. In a large saucepan, combine water, white sugar, brown sugar, and butter. Bring the mixture to a boil.
  8. Lower the temperature to a medium heat and stir constantly until the sugars are dissolved and you’re left with a caramel-colored mixture. This should take about ten minutes.
  9. ​Pour the topping mixture over the peach mixture in the pan.
  10. Carefully put your pan in the oven so that the topping doesn’t splash over the side. Bake about 50 minutes until the filling is mostly all caramel and dissolved. The topping will still be bubbling when you pull it out of the oven.
  11. Let the Tennessee Peach Pudding sit for about 10 minutes before serving, giving the top time to harden and form a crunchy, almost crème brûlée-like crust.

Notes

If you're worried about the cake bubbling over, you can put a pan beneath it in the oven to catch the drippings.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 117Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 133mgCarbohydrates 26gFiber 1gSugar 20gProtein 1g

​Have you tried this Tennessee Peach Pudding? Let us know your thoughts in the comments.

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