This Peaches and Cream Poke Cake is one of our favorite summer desserts. The cake is moist and packed with fresh peach flavor. A hint of cinnamon and vanilla in both the cake and the frosting really brings out the sweetness of the peaches.
The cool whip and pudding topping keeps it light and creamy without a lot of fuss. Fresh peaches are my first choice when they're in season, but well-drained canned or thawed frozen peaches work just as well year-round.
Peeling the Peaches
Wash and dry the peaches. If the peaches are really ripe, they should peel easily. Otherwise, you might need to blanch them first.
To blanch the peaches, score a small x on the top of the peach, place them in a pot of boiling water for 30 seconds to one minute. Then transfer them to an ice bath. At that point, the skins should slip right off.
Recipe Ingredients
For The Cake
- White Cake Mix - I use white cake mix for this recipe because its mild, neutral flavor lets the peaches, cinnamon, and vanilla take center stage. A vanilla cake mix will work too, but white is my preference here.
- Canola oil, Eggs, and Water - Follow the amounts listed on the back of your cake mix box, as these can vary by brand.
- Vanilla Extract - A little vanilla added to the cake batter ties in with the vanilla in the frosting and enhances the warm, sweet flavor throughout the whole cake.
- Cinnamon - Added to the cake batter, cinnamon gives the cake a subtle warmth that pairs really nicely with fresh peaches.
For the Peach Frosting
- Vanilla Instant Pudding Mix - The pudding is what gives the frosting its creamy, slightly thick texture and helps it hold up well over the cake. Use the small 3.4-ounce box.
- Milk - Just enough to activate the pudding. Use whole or 2% milk for the best consistency.
- Cool Whip - Folded into the pudding, Cool Whip keeps the frosting light and creamy. I've only made this with regular Cool Whip, I'd stick with that for the best results.
- Cinnamon and Vanilla Extract - Both go into the frosting as well as the cake, which is what gives this poke cake that consistent warmth and flavor all the way through.
- Peaches - Fresh peaches are my first choice in summer when they're at their sweetest. If fresh aren't available, well-drained canned peaches or thawed and drained frozen peaches work just fine.
How to make Peaches and Cream Cake
Make the cake according to the package directions, adding the vanilla extract and cinnamon right in with the oil, eggs, and water.
Pour the batter into a greased 13 by 9-inch baking dish and bake as directed.
After you bake the cake according to the package directions, let it cool for about 5 to 10 minutes then fill it with holes.
I used the largest wooden spoon I have available. Spread some of the diced peaches over the cake and press into the holes.
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Mix a small box of vanilla pudding mix with ⅔ of a cup of milk. Stir until slightly thickened.
Then, fold in the Cool Whip.
Fold in the remaining peaches. Frost the cake.
Put the cake in the refrigerator and let sit for an hour or so before serving.
Decorate the top of the cake with a few sliced peaches if desired.
Enjoy in the summertime, or anytime of the year!
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Recipe FAQ's
Well-drained canned peaches or thawed and drained frozen peaches both work well in this recipe. Fresh peaches are my first choice in summer when they're at their sweetest, but this cake is delicious year-round with whatever peaches you have on hand. Just make sure to drain them thoroughly so the extra liquid doesn't affect the frosting.
Store this cake covered in the refrigerator. Because of the Cool Whip and pudding frosting, it needs to stay cold. It will keep well for up to 3 days.
I recommend peeling the peaches for this recipe. Peach skin can be tough and slightly bitter, and since the peaches are folded into the creamy frosting, peeled peaches give you a much better texture and flavor throughout the cake.
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Complete Recipe
Peaches and Cream Poke Cake
Ingredients
For cake
- 1 box White Cake Mix or Vanilla cake mix
- 1 cup Water *see note
- ½ cup Canola Oil *see note
- 3 Eggs *see note
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
For frosting/filling
- 1 box Instant Vanilla Pudding Mix 3.4 ounces
- ⅔ cup Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cinnamon
- 8 ounces Cool Whip
- 1 ½ cups Peaches peeled and diced
Instructions
To make the cake
- Mix the boxed cake mix, using the correct amount of oil, eggs, and water per the directions on the back of the package. Add the vanilla extract and cinnamon with the other ingredients.
- Pour the cake batter into a 13 by 9-inch baking dish that has been coated with non-stick spray.
- Bake the cake per the package directions. Let cool slightly. About 5 to 10 minutes.
- Using the handle of a large wooden spoon, poke holes in the cake.
- Spread a few of the diced peaches over the cake and press into the holes.
Frosting and finishing the poke cake
- Put the pudding mix and milk into a large bowl. Mix well until the pudding starts to thicken.
- Fold in the Cool Whip, then fold in the remaining diced peaches, vanilla extract and cinnamon. Stir.
- Finally, as you frost the cake, use your spatula to lightly press the filling into the holes of the cake. There is plenty of frosting for a 13 by 9-inch cake.
- Put the cake in the refrigerator and let set for an hour or so before serving.
Shelia says
This recipe is right up my alley. Must make this, simple, sounds delicious.
And I love peaches any way their made.
MmrliRuddy says
This sounds really yummy. WiIl have to put this and the blueberry in my recipe save file