Heavenly Summer Peach Cobbler Poke Cake Recipe

Why This is the Ultimate Summer Dessert

Are you searching for a dessert that perfectly captures the essence of summer sunshine and Southern hospitality? If you’re nodding along, then this Heavenly Summer Peach Cobbler Poke Cake is your answer! Imagine sinking your fork into a moist, tender yellow cake, infused with pockets of creamy vanilla pudding, all nestled beneath a warm, spiced peach filling and crowned with ethereal whipped cream. This dessert is more than just a treat; it’s an experience that transports you straight to a lazy summer afternoon. Combining the beloved flavors of a classic peach cobbler with the delightful surprise of a poke cake, this recipe is designed to impress with minimal fuss. On average, summer dessert recipes aim for ease and crowd-pleasing appeal, and this poke cake hits all the right notes, offering a unique twist on a timeless favorite.

Ingredients You’ll Need

For the Cake Base

• 1 box (15.25 oz) yellow cake mix, plus ingredients called for on the box (eggs, oil, water) – This provides a convenient, consistently sweet base that bakes up golden and tender.
• Optional: 1 teaspoon vanilla extract – Adds an extra layer of warm vanilla aroma to the cake itself.

For the Spiced Peach Filling

• 4 cups sliced fresh or frozen peaches (about 4-5 medium peaches), thawed if frozen – Use ripe, juicy peaches for the best sweet-tart flavor. For convenience, store-bought frozen peaches work wonderfully, just ensure they’re fully defrosted.
• 1/2 cup granulated sugar – Balances the tartness of the peaches and helps create a syrupy consistency. Adjust to your sweetness preference.
• 2 tablespoons cornstarch – The thickening agent that transforms the peach juices into a luscious, spoonable filling.
• 1 teaspoon ground cinnamon – The quintessential spice that evokes warmth and comfort, perfectly complementing peachy sweetness.
• 1/4 teaspoon ground nutmeg – Adds a subtle, aromatic depth to the spice blend.
• 1 tablespoon lemon juice – Brightens the peach flavor and prevents the filling from becoming too cloying.
• 1 tablespoon unsalted butter – Adds a rich, smooth finish to the warm peach mixture.

For the Vanilla Pudding Topping

• 1 (3.4 oz) package instant vanilla pudding mix – The quickest way to achieve a perfectly smooth, creamy pudding layer that seeps into the cake.
• 2 cups cold milk (use the amount specified on pudding mix if different) – Ensures the pudding sets to the ideal consistency. Whole milk yields the richest flavor.

For the Whipped Cream Topping

• 2 cups heavy whipping cream, very cold – Essential for achieving light, fluffy peaks.
• 1/2 cup powdered sugar (confectioners’ sugar) – Sweetens the cream and helps stabilize it for a lovely finish.
• 1 teaspoon vanilla extract – Enhances the whipped cream with a classic bakery flavor.
• Optional Garnish: Sliced fresh peaches, a sprinkle of cinnamon, or crushed graham crackers – For that extra visual appeal and textural contrast.

Timing Your Cobbler Creation

Compared to a traditional peach cobbler that often requires more hands-on time for slicing fruit and making a biscuit or crumble topping, this poke cake offers a slightly longer total time due to the chilling requirement, but the active preparation is significantly reduced. Baking time is comparable to most cake recipes.

Crafting Your Heavenly Peach Cobbler Poke Cake

Step 1: Bake the Golden Cake Base

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the yellow cake mix according to package directions, adding the optional teaspoon of vanilla extract for an extra boost of flavor. Pour the batter evenly into the prepared pan. Bake for the time recommended on the box, usually around 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. This is crucial for the next steps to work properly without the cake falling apart.

Step 2: Simmer the Spiced Peach Filling

While the cake cools, let’s make that glorious peach filling. In a medium saucepan, combine the sliced peaches, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Stir everything together until the cornstarch is dissolved. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Cook for about 5-8 minutes, or until the peaches are tender and the filling has thickened to a luscious, syrupy consistency that coats the back of a spoon. Remove from heat and stir in the tablespoon of butter until it’s melted and incorporated. Set aside to cool slightly; it doesn’t need to be completely cold, but not piping hot either.

Step 3: Whip Up the Vanilla Pudding

In a medium bowl, whisk together the instant vanilla pudding mix and the cold milk. Whisk vigorously for about 2 minutes, or until the pudding begins to thicken. Let it sit for 5 minutes to fully set up. Instant pudding is wonderfully convenient here, providing a smooth, creamy texture that’s perfect for soaking into the cake.

Step 4: Poke Holes and Pour the Pudding

Once the cake is completely cool, it’s time for the “poke” part! Using a fork, the handle of a wooden spoon, or a skewer, poke an abundance of holes all over the surface of the cake. Don’t be shy; the more holes, the better the pudding will penetrate. Carefully pour the prepared vanilla pudding evenly over the entire surface of the cake, allowing it to seep down into the holes. Spread it smooth with an offset spatula or the back of a spoon.

Step 5: Chill and Assemble the Toppings

This chilling step is crucial for allowing the pudding to set and the flavors to meld beautifully. Cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, or until the pudding is firm. While the cake is chilling, prepare your whipped cream topping. In a large, chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer (or a whisk and some serious arm power) on medium-high speed until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter!

Step 6: Garnish and Serve Your Masterpiece

Once the cake has chilled and the pudding is set, remove it from the refrigerator. Gently spoon or pipe the whipped cream over the pudding layer, spreading it evenly. Now for the crowning glory: spoon the slightly cooled (or room temperature) spiced peach filling over the whipped cream. Garnish with fresh peach slices, a dusting of cinnamon, or even some crushed graham crackers for a cobbler-like crunch. Slice and serve immediately. Each bite should offer a delightful contrast of textures and the comforting taste of summer.

Nutritional Snapshot

(Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

• Calories: Approximately 350-450 per serving
• Carbohydrates: 50-65g
• Sugar: 35-50g
• Fat: 15-25g
• Protein: 3-5g
• Fiber: 2-4g

This dessert is a celebration of flavor and indulgence, making it a perfect treat for special occasions or a delightful end to a summer meal.

Healthier Alternatives

While this cake is a decadent treat, you can make some mindful swaps to lighten it up:

• Cake Base: Opt for a whole wheat yellow cake mix, or make your own from scratch using whole wheat flour. You can also reduce the sugar slightly in the cake batter.
• Peach Filling: Use a sugar substitute like erythritol or stevia for part of the granulated sugar. Increase the amount of peaches and reduce the added sugar.
• Pudding Topping: Use sugar-free instant vanilla pudding mix and a lighter milk, like almond or skim milk.
• Whipped Cream: Use Greek yogurt (plain, full-fat or low-fat) blended with a touch of honey or maple syrup and vanilla extract for a tangy, protein-rich topping. Alternatively, use a light coconut cream.
• Portion Control: The simplest way to enjoy this dessert more healthfully is to serve smaller portions.

Serving Suggestions

This Heavenly Summer Peach Cobbler Poke Cake is a showstopper on its own. Serve generous slices chilled, ensuring each portion gets a good dollop of the peach filling and whipped cream. It’s wonderful on its own, but if you want to go the extra mile:

• Pair with a scoop of your favorite vanilla bean or even peach ice cream.
• A small sprig of fresh mint can add a pop of color and freshness.
• Offer a drizzle of caramel sauce for an added layer of sweetness.

Common Mistakes to Avoid

To ensure your poke cake turns out perfectly:

• Not letting the cake cool completely: Pouring pudding onto a warm cake can cause it to become soggy or the pudding to melt and not set properly. Patience is key here!
• Not poking enough holes: Insufficient holes mean the pudding won’t fully penetrate the cake, leading to a less flavorful and moist dessert.
• Over-whipping cream: Stop whipping as soon as stiff peaks form. Whipped cream that’s been over-whipped can become grainy and eventually turn into butter.
• Using hot peach filling: While it doesn’t need to be ice cold, piping hot peach filling onto whipped cream will cause the cream to melt. Let it cool to at least room temperature.

Storing Your Peachy Creation

Keep this poke cake refrigerated. Store any leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. The texture is best when served within the first couple of days, as the cake can become quite soft over time.

Frequently Asked Questions

Heavenly Summer Peach Cobbler Poke Cake Recipe

• Author: Chef Mia

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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.

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Ingredients

Scale 1x2x3x

• 1box yellow cake mix (plus eggs, oil, and water as per package instructions)
• 1(3.4 oz) box vanilla instant pudding mix
• 2 cupscold milk
• 1(21 oz) can peach pie filling
• 1 cupfresh diced peaches (optional)
• 1/2 tspground cinnamon
• 1/4 tspground nutmeg
• 1(8 oz) container whipped topping, thawed
• 1/2 cupcrushed graham crackers or vanilla wafer crumbs
• Additional sliced peaches, for garnish

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Instructions

1. Preheat oven to 350°F (175°C) and bake the yellow cake according to package instructions in a 9×13-inch baking dish.
2. Let the cake cool for 10 minutes, then poke holes all over using the handle of a wooden spoon.
3. 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.
4. In a separate bowl, mix the peach pie filling with cinnamon, nutmeg, and optional fresh diced peaches. Spread evenly over the cake.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Before serving, spread whipped topping over the cake, sprinkle with crushed graham crackers, and garnish with peach slices.

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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.

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Nutrition

• Calories: 390
• Sugar: 34g
• Fat: 14g
• Carbohydrates: 59g
• Protein: 3g