Tennessee peach pudding isn’t fancy, fussy, or overly polished—and that’s exactly why it’s beloved. This old-fashioned Southern dessert sits somewhere between a cobbler and a spoon cake, with juicy peaches bubbling under a soft, golden topping and a syrupy sauce that forms as it bakes.
It’s the kind of recipe that feels handwritten on a recipe card, pulled out only when peaches are ripe, sweet, and begging to be used. Warm, comforting, and deeply nostalgic, this pudding is best served straight from the dish with a spoon—and maybe a scoop of vanilla ice cream melting into the edges.
What Makes Tennessee Peach Pudding Different
Unlike peach cobbler, which has a biscuit or crust topping, peach pudding creates its own tender cake layer and buttery sauce as it bakes. You pour the batter over the fruit, add hot liquid on top, and let the oven work its magic.
The result:
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Soft, spoonable texture
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Peaches suspended in a rich, syrupy base
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Crisp golden edges with a tender center
It’s simple chemistry, Southern-style.
Ingredients You’ll Need
This recipe serves about 6–8 people.
For the Peach Layer
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4 cups sliced fresh peaches (peeled if desired)
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¾ cup granulated sugar
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1 teaspoon cinnamon
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½ teaspoon nutmeg (optional)
For the Batter
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1 cup all-purpose flour
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1 cup granulated sugar
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1 teaspoon baking powder
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¼ teaspoon salt
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¾ cup milk
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½ cup (1 stick) unsalted butter, melted
For the Pour-Over
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1 ½ cups hot water
How to Make Tennessee Peach Pudding
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