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