Peach Cobbler Poke Cake
A delightful dessert that combines the comforting flavors of peach cobbler with a moist poke cake, perfect for summer gatherings.
Ingredients
For the cake
- 1 box yellow cake mix This serves as the backbone of the cake.
- 1 1/4 cups water Hydrates the cake mix.
- 1/3 cup vegetable oil Adds moisture to the cake.
- 3 large eggs Essential for binding.
For the filling
- 1 can (21 oz) peach pie filling The star of the show!
- 1 cup sweetened condensed milk Thickens and enriches the cake.
For the topping
- 1/2 cup heavy whipping cream Creates a light topping.
- 1 teaspoon vanilla extract Adds aromatic sweetness.
- 1 teaspoon ground cinnamon Infuses warmth and flavor.
- 1 cup whipped topping For a light and airy finish.
- to taste peach slices for garnish Adds a fresh, vibrant touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13 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.
- Remove the cake from the oven and let it cool for about 15 minutes. Poke holes all over the cake using the handle of a wooden spoon.
- In a separate bowl, mix the peach pie filling and sweetened condensed milk. Pour this mixture over the cake.
- In another bowl, beat heavy whipping cream, vanilla extract, and ground cinnamon until soft peaks form.
- Spread the whipped mixture over the cake. Refrigerate for at least 2 hours.
- Garnish with peach slices and additional whipped topping before serving.
Notes
Refrigerate for at least 2 hours for better flavor melding. Avoid common baking mistakes such as under-baking or not cooling the cake properly.