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Delicious Peaches and Cream Poke Cake topped with fresh peaches and whipped cream.

Peaches and Cream Poke Cake

A delightful chilled dessert with layers of soft cake, creamy filling, and juicy peaches, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box yellow cake mix Plus the eggs, oil, and water it calls for.
Pudding Layer
  • 1 small box instant vanilla pudding mix Plus cold milk.
Fruit Topping
  • 1 can peach slices Canned, drained well or fresh peaches when in season.
Creamy Topping
  • 1 container whipped topping Like Cool Whip or homemade whipped cream.
Optional Extras
  • 1 pinch cinnamon For added flavor.
  • 1 cup crushed vanilla wafers Optional topping.
  • 1 cup sliced almonds Optional topping.
  • 1 tablespoon honey Optional drizzle.

Method
 

Preparation Steps
  1. Prepare your cake mix according to the box and bake it in a 9 x 13 pan. Let it cool for about 10 to 15 minutes.
  2. Use the handle of a wooden spoon, a thick straw, or even a chopstick to poke holes all over the cake, spacing them about an inch apart.
  3. Whisk the instant vanilla pudding with cold milk until it thickens slightly.
  4. Pour the pudding over the cake and gently spread it so it sinks into the holes.
  5. Scatter drained peach slices over the top.
  6. Spread a thick layer of whipped topping on top.
  7. Cover and refrigerate for at least 4 hours, preferably overnight.

Notes

Let the cake cool a bit before poking holes. Drain the peaches really well to avoid excess juiciness. Chill time is important for clean slices.