Gluten-Free Naked Peach Cobbler Cake
A showstopping layered cake that combines warm spiced yellow cake with caramelized cinnamon peaches, fluffy marshmallow cheesecake filling, and buttery brown sugar crumbles. Perfect for summer gatherings or special occasions when fresh peaches are at their peak. The naked style showcases beautiful rustic layers while the combination of textures creates an irresistible dessert that captures all the flavors of traditional peach cobbler in elegant cake form.
Ingredients
- 1 box Betty Crocker Super Moist Yellow Cake Mix
- 1 cup water
- ½ cup oil
- 3 large eggs
- 1 teaspoon cinnamon
- 10 tablespoons butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 10 peaches, peeled and sliced
- ¼ teaspoon nutmeg
- 2 8-ounce blocks cream cheese, softened
- ¼ cup granulated sugar
- 7 ounces marshmallow fluff
- 8 ounces frozen whipped topping, thawed
- ⅓ cup brown sugar
- ¾ cup cake crumbs, from cake layers above
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
Instructions
- 1
Preheat oven to 350°F and prepare two 8-inch round cake pans with baking spray and parchment paper
- 2
Make cake mix according to package instructions and stir in cinnamon
- 3
Divide batter equally between prepared pans and bake for 28-34 minutes until toothpick comes out clean
- 4
Cool cakes in pans for 10 minutes then unmold onto cooling rack to cool completely
- 5
Heat butter in skillet over medium-high heat until melted
- 6
Stir in both sugars and allow to dissolve
- 7
Add peach slices, cinnamon and nutmeg and bring to a boil
- 8
Reduce heat to medium-low and cook until peaches are tender, 10-16 minutes
- 9
Remove from heat and cool completely
- 10
Beat cream cheese until light and fluffy
- 11
Add sugar and marshmallow fluff and beat until well incorporated
- 12
Beat in whipped topping just until combined
- 13
Cut domed portions off cakes and crumble into very small pieces
- 14
Measure 3/4 cup crumbs and mix with brown sugar, cinnamon and melted butter
- 15
Spread crumb mixture in thin layer on baking sheet and bake 10 minutes
- 16
Remove and stir then bake additional 6-10 minutes until fragrant and deep golden brown
- 17
Cool completely before using
- 18
Cut each cake into 2 even layers for 4 total layers
- 19
Place one layer on cake plate and spread 1/4 of cheesecake filling over top
- 20
Spoon 1/4 of glazed peaches on top and sprinkle 1/4 of crumbles over peaches
- 21
Repeat process with remaining 3 layers, filling, peaches and crumbles
- 22
Refrigerate until ready to serve
Tips
Reserve extra cake crumbs for snacking or use in trifles - they keep well in an airtight container for up to a week.
Make the glazed peaches a day ahead to save time, as they actually improve in flavor when allowed to sit overnight.
Use a serrated knife to cut cake layers evenly and prevent crumbling when slicing through the tender crumb.
Good to Know
Refrigerate covered up to 5 days. Best served chilled.
Glazed peaches and crumbles can be made 1-2 days ahead. Assemble cake day of serving for best texture.
Serve chilled directly from refrigerator. Cut with sharp knife, wiping clean between slices.
Common Mistakes
Don't skip cooling components completely to avoid melting the cheesecake filling.
Measure cake crumbs precisely to ensure proper crumble texture and binding.
Layer components evenly to prevent sliding and maintain structural integrity.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use canned peaches instead of fresh?
Yes, drain canned peaches well and reduce cooking time to 5-8 minutes since they're already tender. The flavor will be milder than fresh peaches.
How long does this cake keep in the refrigerator?
The assembled cake keeps well for up to 5 days when covered and refrigerated. The flavors actually meld and improve after the first day.
Can I freeze this cake for later?
While possible, freezing affects the texture of both the cheesecake filling and glazed peaches. Better to freeze components separately before assembly.