Heavenly Summer Peach Cobbler Poke Cake

Heavenly Summer Peach Cobbler Poke Cake

Ingredients:

For the Cake:

1 box (15.25 oz) yellow cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

For the Peach Mixture:

1 can (15 oz) peach slices in syrup, drained (reserve 1/2 cup syrup)

1/2 cup granulated sugar

1 tsp ground cinnamon

1/4 tsp nutmeg

For the Filling and Topping:

1 can (21 oz) peach pie filling

1 cup whipped topping (such as Cool Whip)

1/2 cup chopped pecans (optional)

1/4 cup brown sugar (optional, for garnish)

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

In a large bowl, mix the cake mix, water, vegetable oil, and eggs until well combined.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes.

Prepare the Peach Mixture:

In a medium bowl, combine the peach slices, granulated sugar, cinnamon, and nutmeg. Set aside.

Poke the Cake:

Once the cake has cooled slightly but is still warm, use the end of a wooden spoon or a skewer to poke holes all over the surface of the cake.

Add the Peach Mixture:

Pour the reserved peach syrup over the cake, making sure it seeps into the holes.

Spread the peach mixture evenly over the cake, allowing it to settle into the holes.

Add the Peach Pie Filling:

Gently spread the peach pie filling over the top of the cake.

Top and Garnish:

Spread the whipped topping evenly over the peach pie filling.

Sprinkle chopped pecans and brown sugar on top if desired.

Chill and Serve:

Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.

Slice and serve this delightful Heavenly Summer Peach Cobbler Poke Cake for a refreshing and fruity dessert!