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Heavenly Summer Peach Cobbler Poke Cake


  • Author: Isabella
  • Total Time: 3 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Peach Cobbler Poke Cake is the perfect summer dessert! Moist yellow cake filled with fresh peaches, topped with rich cream cheese, and finished with a peachy drizzle. Every bite bursts with juicy fruit and creamy goodness. It’s easy to make, a crowd-pleaser at gatherings, and perfect for any summer celebration. Serve it chilled for the ultimate refreshing treat!


Ingredients

Scale
  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 cups diced peaches (fresh or canned, drained)
  • 1/2 cup peach preserves
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1/4 cup peach preserves (for topping)
  • 1/4 cup diced peaches (for topping)

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  • Prepare yellow cake mix according to package instructions (water, oil, eggs).
  • Fold in 2 cups of diced peaches and 1/2 cup of peach preserves into the cake batter.
  • Pour batter into the prepared dish and bake for 30-35 minutes, until a toothpick inserted comes out clean.
  • Let cake cool for 10 minutes, then poke holes all over with a wooden spoon handle.
  • Pour sweetened condensed milk evenly over the cake, letting it seep into the holes. Refrigerate for 1 hour.
  • Beat cream cheese and powdered sugar until smooth. Gradually add heavy whipping cream and beat until stiff peaks form.
  • Spread cream cheese mixture over cooled cake.
  • Drizzle 1/4 cup peach preserves and sprinkle 1/4 cup diced peaches on top.
  • Refrigerate for at least 2 hours before serving.

Notes

  • Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  • Prepare yellow cake mix according to package instructions (water, oil, eggs).
  • Fold in 2 cups of diced peaches and 1/2 cup of peach preserves into the cake batter.
  • Pour batter into the prepared dish and bake for 30-35 minutes, until a toothpick inserted comes out clean.
  • Let cake cool for 10 minutes, then poke holes all over with a wooden spoon handle.
  • Pour sweetened condensed milk evenly over the cake, letting it seep into the holes. Refrigerate for 1 hour.
  • Beat cream cheese and powdered sugar until smooth. Gradually add heavy whipping cream and beat until stiff peaks form.
  • Spread cream cheese mixture over cooled cake.
  • Drizzle 1/4 cup peach preserves and sprinkle 1/4 cup diced peaches on top.
  • Refrigerate for at least 2 hours before serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 40g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85mg

Keywords: Peach Cobbler Poke Cake, summer desserts, peach desserts, poke cake recipes