Introduction
Peach cobbler is a beloved summer dessert, capturing the essence of ripe, juicy peaches. But imagine combining it with a moist poke cake that brings a whole new dimension to this summer treat. This Heavenly Summer Peach Cobbler Poke Cake marries the tender texture of a yellow cake with the fresh sweetness of peaches, the richness of cream cheese, and the creamy indulgence of sweetened condensed milk. Each bite is a symphony of flavors, with the poke cake technique ensuring that every slice is filled with juicy goodness. Whether you’re hosting a summer barbecue or simply craving a sweet treat, this cake will surely be the star of the dessert table. Now, let’s dive into this recipe in all its glory.
Ingredients:
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 2 cups diced fresh peaches
- 1/2 cup peach preserves (for the batter)
- 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 garnish)
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter, ensuring the cake won’t stick during baking.
Step 2:
In a large mixing bowl, prepare the yellow cake mix as per the instructions on the package. This will usually involve combining the cake mix with 1 cup of water, 1/3 cup vegetable oil, and 3 large eggs. Mix until the batter is smooth and free of lumps.
Step 3:
Gently fold in 2 cups of diced fresh peaches and 1/2 cup of peach preserves into the cake batter. The peaches will add bursts of flavor and moisture to the cake, while the preserves intensify the peachy sweetness.
Step 4:
Pour the prepared batter into your greased 9×13 inch baking dish, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden on top and slightly springy to the touch.
Step 5:
Once baked, remove the cake from the oven and allow it to cool for about 10 minutes. While it is still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. These holes will soak up the sweetened condensed milk and infuse moisture into the cake.
Step 6:
Pour the can of sweetened condensed milk evenly over the surface of the cake, ensuring it seeps into the holes. This step transforms a standard cake into a moist, decadent treat. Refrigerate the cake for at least 1 hour to allow the milk to fully absorb.
Step 7:
While the cake is chilling, prepare the creamy topping. In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the heavy whipping cream and continue to beat until stiff peaks form. The result should be light, fluffy, and perfectly sweet.
Step 8:
Once the cake has cooled and the condensed milk has soaked in, spread the cream cheese mixture evenly over the top of the cake. The creamy layer will add a velvety texture and balance the sweetness of the cake.
Step 9:
To finish, drizzle 1/4 cup of peach preserves over the cream cheese layer, and sprinkle the remaining 1/4 cup of diced peaches as a garnish. This not only enhances the peach flavor but also gives the cake a beautiful, summery look.
Step 10:
Refrigerate the cake for at least 2 more hours (or overnight, if possible) to allow the flavors to meld together before serving.
Cooking Note:
- If you’re in a hurry, you can use canned peaches instead of fresh ones. Simply drain them well before folding them into the batter to avoid excess moisture.
- This cake is best served cold, so be sure to chill it thoroughly before slicing and serving.
Serving Suggestions:
This Heavenly Summer Peach Cobbler Poke Cake is perfect as a light dessert for a summer picnic, barbecue, or any gathering. Serve it chilled, and pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. If you’re hosting a party, consider garnishing each slice with a sprig of fresh mint for added color and a refreshing touch.
Tips:
- Low-Fat Version: For a lighter version, you can substitute the cream cheese with low-fat or reduced-fat cream cheese, and swap the heavy whipping cream with a light whipped topping. This will still provide a creamy texture without all the added calories.
- Extra Peach Flavor: If you’re a true peach lover, consider adding an extra layer of peach preserves between the cake and cream cheese topping for even more fruity flavor.
- Storage: Store the cake in the refrigerator, covered, for up to 3-4 days. The flavors will intensify over time, making it even more delicious the next day.
- Make-Ahead Tip: You can prepare this cake the day before your event. The flavors actually improve with a bit of time, and it will save you some stress on the day of the event.
Prep Time:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 3 hours (including refrigeration time)
Nutritional Information (per serving):
- Calories: 420
- Protein: 6g
- Sodium: 270mg
FAQs:
Q: Can I use frozen peaches instead of fresh?
A: Yes, you can use frozen peaches. Just make sure to thaw them completely and drain any excess liquid before adding them to the batter.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake tastes even better after it’s had time to sit, so making it the day before is a great option. Just be sure to refrigerate it.
Q: How should I store leftovers?
A: Store any leftover cake covered in the refrigerator for up to 3-4 days. The cream cheese layer may soften over time, but it will still taste delicious.
Q: Can I use other fruit preserves?
A: While peach preserves give this cake its signature flavor, you could substitute with apricot or even raspberry preserves for a different twist.
Q: Can I substitute the yellow cake mix with a homemade version?
A: Yes, if you prefer to make a cake from scratch, you can use your favorite yellow cake recipe and follow the same steps.
Conclusion:
This Heavenly Summer Peach Cobbler Poke Cake is the ultimate summer dessert, combining the juicy sweetness of peaches with the moist, tender texture of a poke cake. It’s easy to prepare and even easier to enjoy, making it a must-have for any summer gathering. Whether you’re serving it to guests or enjoying a slice by yourself, this cake will transport you to a peach-filled paradise with every bite.
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Heavenly Summer Peach Cobbler Poke Cake
- Total Time: 3 hours (including refrigeration time)
Ingredients
Ingredients:
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 2 cups diced fresh peaches
- 1/2 cup peach preserves (for the batter)
- 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 garnish)
Instructions
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter, ensuring the cake won’t stick during baking.
Step 2:
In a large mixing bowl, prepare the yellow cake mix as per the instructions on the package. This will usually involve combining the cake mix with 1 cup of water, 1/3 cup vegetable oil, and 3 large eggs. Mix until the batter is smooth and free of lumps.
Step 3:
Gently fold in 2 cups of diced fresh peaches and 1/2 cup of peach preserves into the cake batter. The peaches will add bursts of flavor and moisture to the cake, while the preserves intensify the peachy sweetness.
Step 4:
Pour the prepared batter into your greased 9×13 inch baking dish, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden on top and slightly springy to the touch.
Step 5:
Once baked, remove the cake from the oven and allow it to cool for about 10 minutes. While it is still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. These holes will soak up the sweetened condensed milk and infuse moisture into the cake.
Step 6:
Pour the can of sweetened condensed milk evenly over the surface of the cake, ensuring it seeps into the holes. This step transforms a standard cake into a moist, decadent treat. Refrigerate the cake for at least 1 hour to allow the milk to fully absorb.
Step 7:
While the cake is chilling, prepare the creamy topping. In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the heavy whipping cream and continue to beat until stiff peaks form. The result should be light, fluffy, and perfectly sweet.
Step 8:
Once the cake has cooled and the condensed milk has soaked in, spread the cream cheese mixture evenly over the top of the cake. The creamy layer will add a velvety texture and balance the sweetness of the cake.
Step 9:
To finish, drizzle 1/4 cup of peach preserves over the cream cheese layer, and sprinkle the remaining 1/4 cup of diced peaches as a garnish. This not only enhances the peach flavor but also gives the cake a beautiful, summery look.
Step 10:
Refrigerate the cake for at least 2 more hours (or overnight, if possible) to allow the flavors to meld together before serving.
Notes
Cooking Note:
- If you’re in a hurry, you can use canned peaches instead of fresh ones. Simply drain them well before folding them into the batter to avoid excess moisture.
- This cake is best served cold, so be sure to chill it thoroughly before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 270mg
- Protein: 6g