You know, I guess I’ll just get right to it. I had no idea this recipe would be as popular as it was. But, it’s clear by the amount of emails and DM’s I’ve received – you guys want this recipe. Here goes…oh, and in true fashion – it’s easy!

For the peach cobbler filling:

1 15oz can of sliced peaches

1/2 cup of brown sugar

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1 teaspoon of vanilla

For the cream cheese filling:

4 ounces of cream cheese, room temperature

1/2 cup of sugar

1/2 teaspoon of vanilla extract

1 egg

1 tablespoon of ground cinnamon (Not showed on the Tik Tok video)

For the cake:

2 stick of butter, room temperature

1 8-oz package of cream cheese, room temperature

3 cups of sugar

5 eggs

2 tablespoons of vanilla extract

1 teaspoon of baking powder

1/2 teaspoon of Kosher salt

3 cups of flour

1 cup of heavy cream

For the glaze

3 cups of powdered sugar

About 1/4 cup of lemon juice (varies)

The process:

Preheat the oven to 325 degree.

First, make the peach cobbler filling by adding all of the ingredients to a bowl, including the juice from the can of peaches. Mix together with all of the ingredients and set aside.

Next, make the cream cheese center filling by adding all of the ingredients to the mixer and mixing until smooth and creamy. Set aside.

Next, to make the cake, cream the butter, sugar, and cream cheese together until light and fluffy. This takes about 5 minutes. Then, add in the eggs and vanilla extract. Then, mix until well combined. Add in the flour, baking powder, and salt. Mix again. The batter will be stiff. Lastly, mix in the heavy cream and then assemble the cake.

Using a slotted spoon, add all of the peaches to the bottom of a prepared bundt pan, leaving the extra juices behind. Then dollop in half the cake batter over the peaches. Pour in the cream cheese mixture in the center. Then, dollop over the remaining cake batter.

Bake the cake for about an hour or until an inserter skewer comes out clean. Then, invert onto a cake plate and make the glaze.

To make the glaze, combine the powdered sugar and lemon juice together and then drizzle over the cooled cake.


  1. Darius your receipes are the bomb. I love a happy chef. Will you marry me. Im too old for you but I’m in love cause you make cooking so fun

  2. Just tried this recipe and it was perfection! Best cake ever. I’m going to start trying variations with other fruits like thinly sliced apples, pears, and apricots. I think each of these would be great! Thank Darius!

  3. Thank u Darius!!! I made this for a repast and it was the only cake that was gone before dinner. Great recipe!! Mine I had to cook 20 mins longer and I didn’t use all the batter. My pan was medium. But I made 2 cakes. So win win!! It’s the best!!!

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