• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook This Again Mom
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Twitter
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Desserts » Cake

    Peaches and Cream Poke Cake

    Published: Jun 21, 2021 · Modified: Jan 14, 2022 by Keri Hix

    960 shares
    • Share
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    pinterest image for peaches and cream cake
    peaches and cream poke cake pinterest image
    peaches and cream poke cake pinterest image

    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.

    a slice of cake with peaches on a blue plate

    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.


    Ingredients needed

    • White or Vanilla cake mix
    • Water
    • Eggs
    • Canola oil
    • Almond extract
    • Cool Whip
    • Vanilla pudding mix
    • Cinnamon
    • Milk
    • Peaches

    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.

    a white cake in a oblong baking dish with holes poked in it

    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.

    vanilla pudding being mixed with cool whip in a blue bowl.

    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.

    peaches being mixed into cool whip and pudding mixture in a blue bowl

    Finally, fold in 2 cups of diced peaches.

    a peaches and cream cake in an oblong baking dish

    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.

    a slice of cake with peaches on a blue plate

    When you serve the cake, you can add a few extra slices of fresh peaches to each serving.

    a slice of cake with peaches on a blue plate

    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!


    Other recipes you might like

    • Peach Muffins
    • Peach Coffee Cake with Crumb Topping
    • Peach Cinnamon Twist
    • Blueberry Poke Cake
    • Fresh Peach Pie

    Find all my recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Thank you for stopping by and checking out my family’s favorite recipes.

    If you tried this recipe for the Peaches and Cream Poke Cake and you liked it, please use the recipe card’s stars to rate the recipe. If you have a question or suggestion about this or any other recipe, please leave a comment, and I will respond as soon as possible.


    a slice of cake with peaches on a blue plate

    Peaches and Cream Poke Cake

    Fresh or canned peaches can be used along with a boxed cake mix to make this delicious Peaches and Cream Poke Cake.
    4.25 from 4 votes
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Cool: 1 hour
    Total Time: 1 hour 50 minutes
    Servings: 12 Servings
    Calories: 336kcal
    Author: Keri Hix

    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
    • ½ teaspoon Almond Extract

    For frosting/filling

    • 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

    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 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.

    Notes

    *these ingredients are based on the boxed cake mix I used. Adjust ingredients and amounts according to your cake mix. 
     
    Click here to add your own private notes.

    Nutrition

    Calories: 336kcal | Carbohydrates: 51g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 385mg | Potassium: 131mg | Fiber: 1g | Sugar: 30g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

    More Cake Recipes

    • Easy Apple Cake
    • Applesauce Cake Recipe
    • Chocolate Mocha Poke Cake
    • Chocolate Espresso Bundt Cake
    960 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Comments

    1. MmrliRuddy

      August 30, 2016 at 4:58 pm

      This sounds really yummy. WiIl have to put this and the blueberry in my recipe save file

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    profile picture of keri.

    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

    Welcome to my recipe blog!

    Learn more about me →

    Fall Recipes

    • Simple No-Veggie Meatloaf (with or without Cheese)
    • Ground Turkey Chipotle Chili
    • Orange Pecan Bread
    • No Bake Pumpkin Cheesecake
    • Cream of Onion Soup
    • Simple Chocolate Crumble Brownies

    Popular Recipes

    • Simple Broccoli Casserole
    • Simple Bell Pepper Casserole
    • Pork Chops with Garlic White Wine Sauce
    • Homemade Potato Soup
    • Raspberry Oatmeal Bars
    • Baked Buttermilk Donuts

    Footer

    We may earn money or products from the companies and/or linked items on this site.

    About

    Privacy Policy

    Disclosure

    Terms and Conditions

    Accessibility Statement

    Newsletter

    Sign Up!

    Contact

    Contact


    Copyright © 2022 Cook This Again, Mom! on the Foodie Pro Theme

    Affiliate Disclosure - Terms and Conditions - Privacy Policy