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. Of course, I am sure canned peaches would work fine.
Peaches and Cream Poke Cake
First of all, start with either a White Cake Mix or a Vanilla Cake Mix. For this cake, I used Vanilla. Follow the directions according to the package but add 1/2 – 1 teaspoon of Almond Extract. I used 1/2 teaspoon and adding a little bit more would work great if you want that extra almond flavor.
After you bake the cake according to the package directions, let 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.
For the frosting, I used the Whipped Cream and Pudding recipe that is readily available on the internet, and I added some extra flavoring and adjusted the amount of milk used.
Ingredients needed…
8 ounces of Cool Whip
1 small box of Vanilla Pudding Mix
1/2 teaspoon of Almond Extract
Several dashes of Cinnamon, to taste
2/3 cup Milk
2 cups of Peaches, peeled and finely chopped
Put the pudding mix and milk into a large bowl. Mix well. Add the Cool Whip, almond extract, and cinnamon. Stir until completely combined.
I reduce the normal amount of milk to 2/3 of a cup because the peaches were juicy.
I then folded in 2 cups of finely chopped 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.
Enjoy!
Peaches and Cream Poke Cake
Peaches and Cream Poke Cake
Ingredients
- 1 White Cake Mix or Vanilla Cake Mix plus ingredients listed on box
- 1/2 – 1 teaspoon Almond Extract
- …
- 8 ounces of Cool Whip
- 1 small box of Vanilla Pudding Mix
- 1/2 teaspoon of Almond Extract
- Several dashes of Cinnamon to taste
- 2/3 cup Milk
- 2 cups of Peaches peeled and finely chopped
Instructions
- Mix cake mix according to directions on the box, adding the almond extract. Bake and let cool about 5 minutes.
- Using the handle of a large wooden spoon, poke holes in the cake.
- Put the pudding mix and milk into a large bowl. Mix well. Add the Cool Whip, almond extract and cinnamon. Stir until completely combined. Fold in the 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 set 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 sounds really yummy. WiIl have to put this and the blueberry in my recipe save file