Description
This Peach Cobbler Poke Cake blends the classic flavors of Southern peach cobbler with the creamy texture of a chilled poke cake. Made with yellow cake, vanilla pudding, spiced peach filling, and topped with whipped cream, it’s the perfect summer dessert.
Ingredients
Scale
- 1 box yellow cake mix (plus eggs, oil, and water as per package instructions)
- 1 (3.4 oz) box vanilla instant pudding mix
- 2 cups cold milk
- 1 (21 oz) can peach pie filling
- 1 cup fresh diced peaches (optional)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 (8 oz) container whipped topping, thawed
- 1/2 cup crushed graham crackers or vanilla wafer crumbs
- Additional sliced peaches, for garnish
Instructions
- Preheat oven to 350°F (175°C) and bake the yellow cake according to package instructions in a 9×13-inch baking dish.
- Let the cake cool for 10 minutes, then poke holes all over using the handle of a wooden spoon.
- In a bowl, whisk together the vanilla pudding mix and cold milk. Let thicken for 1-2 minutes, then pour evenly over the cake, allowing it to seep into the holes.
- In a separate bowl, mix the peach pie filling with cinnamon, nutmeg, and optional fresh diced peaches. Spread evenly over the cake.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, spread whipped topping over the cake, sprinkle with crushed graham crackers, and garnish with peach slices.
Notes
- You can substitute the yellow cake mix with white or vanilla cake mix if preferred.
- For a stronger peach flavor, add peach juice from the can to the pudding mix.
- Best served chilled and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg