Peaches and Sweet Cream Poke Cake

a slice of peaches and cream poke cake on a small blue plate

5 from 1 vote

Peaches and Sweet 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!

Prep Time10

Cook Time30

Total Time40

Course: Brunch, Dessert

Cuisine: American

Servings:

Calories: 275kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 pkg white cake mix batter prepared according to package instructions
1 21 oz can peach pie filling
1/3 cup heavy whipping cream
8 oz whipped topping thawed
sliced peaches for garnish
pinch nut meg for garnish

US Customary - Metric

Instructions

Bake the cake in a greased 9x13 pan, according to package directions, until done. Allow the cake to cool completely.
Using the end of a wooden spoon, poke deep holes evenly all over the cake.
Add the peach pie filling and cream to a blender, blending until evenly combined. Pour the mixture evenly out over the cake, making sure to get it in the holes. Spread using the back of a spoon, if necessary, to make sure it gets into the holes.
Spread the whipped topping evenly out over the top of the cake. Sprinkle with nutmeg, and chill for 4 hours.
Slice and serve, as is- or top with a scoop of vanilla ice cream & fresh (or canned) peach slices for a prettier presentation.

Notes

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.

Nutrition