Peaches and Sweet Cream Poke Cake
A poke cake made for warmer weather, this one features the flavors of fresh peaches & sweet cream in every bite.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 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
- nut meg, for garnish
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.