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A slice of peaches and cream cake with cream and peach slices sits on a white plate with a fork.
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4.25 from 4 votes

Peaches and Cream Poke Cake

This easy Peaches and Cream Poke Cake starts with a white cake mix and comes together with a creamy Cool Whip and vanilla pudding frosting loaded with fresh peaches. A hint of cinnamon and vanilla runs through the whole cake for a simple but irresistible summer dessert.
Prep Time20 minutes
Cook Time30 minutes
Cool1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 372kcal
Author: Keri

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.

Notes

 
*these ingredients are based on the boxed cake mix I used. Adjust ingredients and amounts according to your cake mix. 
Store the cake in the refrigerator for up to 3 days. 
If you use canned or frozen peaches, make sure they are thawed and well drained. 
 

Nutrition

Calories: 372kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 381mg | Potassium: 89mg | Fiber: 1g | Sugar: 28g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg