Heavenly Summer Peach Cobbler Poke Cake
A delightful and easy-to-make poke cake infused with juicy peaches and a rich creamy topping, perfect for summer gatherings.
Ingredients
For the Cake
- 1 box yellow cake mix For a soft, buttery base
- 1.25 cups water To achieve desirable moisture
- 1/3 cup vegetable oil Adds a rich, tender crumb
- 3 large eggs Provides structure and fluffiness
For the Filling
- 21 oz peach pie filling Sweet and juicy, infuses cake with flavor
- 1 cup sweetened condensed milk Brings richness
For the Topping
- 1/2 cup heavy whipping cream For a light and fluffy topping
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon Adds warmth to flavor
For Garnish
- as desired whipped topping To enhance visual appeal
- as desired fresh peach slices For garnish and fresh flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool for about 15 minutes. Poke holes all over the cake using a wooden spoon handle.
Assembly
- In a separate bowl, mix the peach pie filling and sweetened condensed milk together until well combined.
- Pour this mixture over the cake, filling the holes generously.
- In another bowl, beat the heavy whipping cream, vanilla extract, and ground cinnamon until soft peaks form.
- Gently spread the whipped cream mixture over the cake.
Chilling
- Refrigerate the cake for at least 2 hours before serving.
- Garnish with peach slices and additional whipped topping if desired.
Notes
For variations, use fresh peaches instead of canned. Store the cake in an airtight container for up to 3-4 days. Can be made ahead of time.