Easy & Irresistible Peach Cobbler Poke Cake Recipe
This easy peach cobbler poke cake combines the classic flavors of peach cobbler with the irresistible moistness of a poke cake. Perfect for any dessert lover!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Fork or skewer
Ingredients
- For the Cake:
- 1 box yellow cake mix plus ingredients listed on the box: eggs, oil, water
- 1 cup canned peach syrup reserved from the canned peaches
- For the Filling:
- 1 can 15 oz sliced peaches in syrup, drained and chopped
- 1 cup sweetened condensed milk
- For the Cobbler Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter melted
- 1/4 tsp cinnamon
- Optional Toppings:
- Whipped cream or vanilla ice cream
- Fresh peach slices
Instructions
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Step 2: Prepare and Bake the Cake
- Prepare the yellow cake mix according to the box instructions, substituting the water with the reserved peach syrup for added flavor. Pour the batter into the prepared baking dish and bake as directed.
- Step 3: Poke Holes in the Cake
- Once baked, allow the cake to cool for 10 minutes. Use a fork or skewer to poke holes all over the surface of the cake.
- Step 4: Add the Filling
- In a mixing bowl, combine the sweetened condensed milk and chopped peaches. Pour this mixture evenly over the cake, allowing it to seep into the holes.
- Step 5: Prepare the Cobbler Topping
- In a small bowl, mix the flour, brown sugar, melted butter, and cinnamon until crumbly. Sprinkle the cobbler topping evenly over the cake.
- Step 6: Bake Again
- Return the cake to the oven and bake for an additional 10-12 minutes, or until the topping is golden brown.
- Step 7: Cool and Serve
- Allow the cake to cool completely before serving. Top with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.