Peaches And Cream Poke Cake

As a dessert, a good slice of cake is a hit year round. Enjoy a seasonal version with this light, fluffy Peaches And Cream Poke Cake. Embracing Summer has never tasted so sweet!

Summer may be on it’s way out, but I’m not ready to let go of some of my favorite flavors the season offers. 

One of my favorites, actually doesn’t come into play until the season’s almost at an end.

Late July and all of August will find fresh bright fruit hanging from all the trees at any local Virginia orchard.

Just like when it’s apple season, we love frequenting our local orchards in peach season.  The best ones near us are at the foothills (the base of) the beautiful Blue Ridge Mountains.

Even in the sticky heat, without the gorgeous change in foliage that’s coming in a few months, the trip is well worth it. It’s still beautiful.

And somehow, the miserable heat bearing down on you while peach picking makes the fruit all the sweeter- fresh off the tree, or in yummy baked goods.

Summer desserts don’t get any better, or easier, than with a simple poke cake.

What’s A Poke Cake?

Poke cakes seem to be all the rage right now, and honestly I’m not surprised given how easy they are- and how well they can blend several flavors into a single dessert.

What I do find surprising, is how often my guests are stunned when I tell them poke cakes aren’t a new invention or idea. In fact, they’ve been around for years.

It’s a simple case of a new group of home cooks rediscovering a vintage recipe, and loving it all over again. 

I guess it just goes to show that very rarely are things in the kitchen ‘new’ inventions, but instead a reimagining of older ideas.

I’m not sure why, but way back when anything containing gelatin was considered a gorgeous creation and all the rage. This was more so during the 50’s.

When sweetened Jello came along, the 70’s took the trend and made it their own with the dawn of the poke cake.

The idea was simple enough, make your basic cake mix like normal, then poke large holes into the cake and pour warm Jell-O mix over it.

Not only did it infuse fruit flavor into your cake, but it also made it incredibly moist. Something any cake enthusiast knows is the ultimate goal.

Today’s poke cake often leaves the Jell-O behind, although not always, instead focusing on keeping the method the same. The goal being brightly colored veins that are as visually captivating in each slice, as they are delicious.

Our version, this Peaches And Cream Poke Cake, does exactly that- making for a heavenly Southern sweet treat.

Ingredients Needed

Since the base of this recipe is a boxed mix, it has a pretty short ingredient list.

To make it, you’ll need:

• Cake Mix – You’ll need one box of white cake mix, any brand your prefer, that’s been prepared according to the package directions.
• Pie Filling – One 21 ounce can of peach pie filling, either homemade or store bought is fine.
• Cream – Heavy whipping cream specifically. Don’t try subbing for something with a lower fat content.
• Whipped Topping – Eight ounces of whipped topping, thawed.
• Garnish – Fresh peach slices and some ground nutmeg are a simple, but perfect garnish to add to the top of your finished poke cake.

How To Make

Poke cakes are super easy to make, and this peaches and cream version is no exception.

Start by preparing and baking the white cake mix according to the directions on the box, and then let it cool completely.

This step is important. Using a large wooden spoon, poke holes in the cake with the bottom of the handle; however, make sure the cake is cooled completely first.

Add both the pie filling and cream to a blender, then blend until the mixture’s smooth.

Spread the puree evenly out over the surface of the cake, making sure to get it into each and every hole as much as possible.

Next you spread the thawed whipped topping evenly out across the top of the filled cake, all over for even coverage in a nice thick layer.

Then set the cake in the refrigerator to chill for at least 3-4 hours while the filling sets up.

Top with freshly sliced peaches and a sprinkle of ground nutmeg, and then the cakes ready to be cut & served.

Storing

You can store any leftover peach poke cake by covering the dish tightly with plastic wrap, and refrigerating for 2-3 days.

Poke cake kept longer than three days, even when refrigerated, will become soggy.

TIPS & TRICKS

• Feeling extra fancy? Substitute freshly whipped cream for the whipped topping. It will definitely up the ‘cream’ factor in this peaches and cream flavored dessert.
• For best results, make sure the poke cake has plenty of time to chill in the refrigerator before serving. Poke cakes actually taste better when cold. Make it early that morning, or even the night before, and let it chill until just before serving.
• Make sure to use a large wooden spoon for poking your holes, and NOT the tiny tines of a fork or a wooden skewer. You want nice sized holes that can really take in the maximum amount of peach filling.

Other Easy Poke Cake Recipes

Embrace the tastes of the season, dessert just doesn’t get any sweeter than a slice of this Peaches And Cream Poke Cake.

Just leave it to the South to put such a sweet spin on an old favorite!

Looking for other easy poke cake recipes?

Try these:

• Red White And Blue Poke Cake
• S’mores Poke Cake
• Cinnamon Toast Crunch Poke Cake
• Snickers Poke Cake
• Italian Cannoli Poke Cake
• Apple Spice Poke Cake
• Strawberry Margarita Poke Cake

If you’ve tried this PEACHES AND CREAM POKE CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!