Description
A moist poke cake infused with fresh peaches and topped with a cobbler-inspired crumble, perfect for summer gatherings.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups fresh peaches, sliced
- 1 can (14 oz) sweetened condensed milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups milk
- 2 cups whipped topping
- 1 cup crushed graham crackers
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare the cake mix according to package instructions using water, oil, and eggs. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, poke holes all over the top using the end of a wooden spoon.
- In a bowl, mix sweetened condensed milk and sliced peaches. Pour this mixture over the cake, allowing it to seep into the holes.
- In another bowl, whisk together instant pudding mix and milk until thickened. Spread this over the cake.
- Refrigerate the cake for at least 2 hours to set.
- Before serving, top with whipped topping, crushed graham crackers, and drizzle with melted butter.
Notes
For best results, use ripe peaches. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 16g
- Carbohydrates: 45g
- Protein: 5g