My Blueberry Poke Cake has been one of my most popular recipes on this blog. So this year, after picking peaches off of our tree, one of the first things I wanted to try was a Peaches and Cream Poke Cake.
The fact that my husband immediately went back for seconds told me that I wasn't the only that thought this cake was delicious.
Poke cakes are so simple to make and yet so tasty! The most work with this cake is peeling and slicing the peaches. For this recipe, I am sure canned peaches would work fine. Drain them well first.
This recipe post was updated in June 2021.
- White or Vanilla cake mix
- Canola oil
- Almond extract
- Cool Whip
- Vanilla pudding mix
How to prepare this recipe
The first step in preparing this recipe is to make the cake according to the package directions with one addition - almond extract. Most all box cake mixes call for oil, eggs, and water. You want to use a 13 x 9-inch baking dish for this poke cake.
After you bake the cake according to the package directions, let it cool for about 5 - 10 minutes then fill it with holes. I used the largest wooden spoon I have available because I wanted to be able to get little chunks of peaches all the way through the cake.
You will probably need to wipe off some of the excess cake from the wooden spoon while making the holes.
For the Peaches and Cream Poke Cake frosting, you want to mix together vanilla pudding and Cool Whip. Mix a small box of vanilla pudding mix with ⅔ of a cup of milk. Stir until slightly thickened. Add the cinnamon and almond extract. Then, fold in the Cool Whip.
Finally, fold in 2 cups of diced peaches.
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 x 9 cake. Put the cake in the refrigerator and let sit for an hour or so. You will also want to store this cake in the refrigerator.
When you serve the cake, you can add a few extra slices of fresh peaches to each serving.
This very easy to make Peaches and Cream Poke Cake is so moist and so flavorful by using fresh peaches and a hint of almond.
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Peaches and Cream Poke 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
- ½ teaspoon Almond Extract
- 1 box Vanilla Pudding Mix 3.4 ounces
- ⅔ cup Milk
- ½ teaspoon Almond Extract
- ¼ teaspoon Cinnamon
- 8 ounces Cool Whip
- 2 cups Peaches peeled and diced
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 in ½ teaspoon of almond extract with the other ingredients.
- Pour the cake batter into a 13 x 9-inch baking dish that has been coated with non-stick spray.
- Bake the cake per the package directions for a 13 x 9-inch baking dish. Let cool slightly. About 5 to 10 minutes.
- Using the handle of a large wooden spoon, poke holes in the cake.
To make the frosting/filling
- Put the pudding mix and milk into a large bowl. Mix well until the pudding starts to thicken. Add the almond extract and cinnamon. Stir.
- Fold in the Cool Whip, then fold in the diced peaches.
Frosting and finishing the poke cake
- 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 x 9-inch cake.
- When you serve the cake, you can add a few extra slices of fresh peaches to each serving.
- Put the cake in the refrigerator and let set for an hour or so. You will also want to store this cake in the refrigerator.