My hubby is beyond addicted to this stuff! We finish one serving and he’s asking when I can make it again haha

This recipe offers a delightful twist on the classic peach cobbler, transformed into a fun and easy poke cake. Layers of moist cake, sweet peach filling, and creamy whipped cream come together for a truly irresistible dessert.

Here’s a breakdown of the ingredients (in a table) and instructions for creating this delightful cake:

Ingredients:

Instructions:

1. Preheat and Bake the Cake: Preheat your oven to 350°F (175°C). Prepare the vanilla cake mix according to the package instructions. Once ready, pour the batter into a greased 9×13 inch baking dish and bake as directed on the box. Let the baked cake cool completely before continuing.

2. Poke the Cake: Once the cake is cool, use the handle of a wooden spoon or a skewer to poke holes all over its surface. Space the holes evenly to allow the peach filling to seep in.

3. Add the Peach Filling: Spread the peach pie filling evenly over the top of the cooled cake, making sure to fill the poked holes for maximum flavor distribution.

4. Make the Whipped Cream: In a large bowl, using an electric mixer on medium speed, whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This will be your creamy topping.

5. Frost and Top the Cake: Spread the prepared whipped cream over the peach layer, creating a smooth and even frosting.

6. Garnish and Chill: Top the cake with fresh peach slices for a pop of color and texture. Sprinkle the crushed graham crackers over the whipped cream for a delightful textural contrast. You can also add fresh mint leaves for an extra touch of garnish (optional).

7. Chill and Serve: Refrigerate the cake for at least 2 hours, or until the whipped cream is set. This allows the flavors to meld and the cake to set for easier slicing. Slice and serve chilled. Enjoy!