This peach poke cake is a breeze to make. It starts with a boxed cake mix, filled with peach pie filling and topped with whipped topping and fresh peaches. It’s a refreshing dessert that’s perfect for any occasion.
Easy Peaches and Cream Poke Cake
I had been planning to make a peach poke cake this peach season, and when I saw fresh peaches on sale for $1.50 at my local grocery store (a bargain compared to their usual $4), I knew it was the perfect time to give it a go. Peaches are the ultimate summer fruit for me, especially since they’re not available year-round here in California.
After experimenting with a few different approaches, I settled on a recipe that’s similar to my Strawberry Shortcake Poke Cake but using a vanilla cake base. The flavors are reminiscent of classic peaches and cream cake, but it is so much easier than fussing with layers.
Simple Ingredients
- Box of vanilla cake mix (plus ingredients listed on package): Forms the base of the cake, providing a light and fluffy texture.
- Peach pie filling: Adds a sweet, fruity filling layer to the cake.
- Whipped topping: Provides a creamy, airy finish that balances the sweetness of the peaches and cake.
- Peaches: Fresh or canned peaches add extra peach flavor and a bit of texture.
Making the Cake
- Prepare the cake mix: Follow the package directions to make the vanilla cake. Pour the batter into a greased 9×13-inch cake pan and bake as directed.
- Cool and poke: Once baked, let the cake cool completely. Use the handle of a wooden spoon or a similar tool to poke holes all over the cake, spacing them about an inch apart.
- Cut down the peaches: Pulse the peach pie filling in a food processor or cut it with a knife until the peaches are in bite-sized pieces.
- Add the peach filling: Pour the processed peach mixture over the cake, making sure it gets into all the holes. Spread it evenly over the top.
- Top with whipped topping: Spread the whipped topping evenly over the top of the peach filling.
- Add peaches: Arrange diced fresh or canned peaches over top of the whole cake.
- Serve: Slice, serve, and enjoy!
Variations and substitutions
Cake Mix: You can use white or yellow cake mix instead of vanilla for the base. If you use a white cake mix, I recommend adding 2 teaspoons of vanilla extract to the cake batter.
Whipped Topping: For a fresher taste, use 3 cups of fresh whipped cream instead of store-bought Cool Whip. Whip 1 1/2 cups of heavy cream with 1/3 cup of powdered sugar and a splash of vanilla until stiff peaks form, then spread it over the cake. You can also try cream cheese frosting for a richer flavor.
Peaches: If fresh or canned peaches aren’t available, you can top the cake with frozen peach slices. Just make sure to thaw and drain them well before using them.
Toppings: Add a sprinkle of cinnamon or nutmeg over the whipped topping for a warm, spiced flavor. You can also garnish with toasted almonds or coconut flakes for extra texture.
Fruit Filling: Substitute the peach pie filling with other fruit pie fillings like strawberry, blueberry, or cherry for a different twist. Use the corresponding fresh fruit to top the cake.
Tips for success
- Poke holes evenly: Make sure to poke the holes evenly across the cake to ensure the filling is distributed uniformly.
- Cut down the peaches in the pie filling: Pulse the peach pie filling in a food processor until the peaches are bite-sized pieces. The smaller pieces ensure the peaches fill in the holes and guarantee that each piece of cake gets a peach filling.
- Use the right amount of pie filling: Use 3 cups of pie filling, which is about 1 1/2 (21-ounce) cans. Using two full cans might be tempting, but it will be too much filling and can weigh down the cake, compromising its texture.
- Add diced peaches last: If making the cake in advance, wait until just before serving to add the diced peaches on top. This prevents the peaches from leaking into the whipped topping and keeps the topping looking fresh.
How to Store the Cake
Store the peach poke cake in the refrigerator, covered well in plastic wrap or an airtight container for 2-3 days.
It’s best not to freeze the cake, as the whipped topping and peach filling may not thaw well, leading to a compromised texture and flavor.
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Peach Poke Cake
Ingredients
- 1 box of vanilla cake mix plus ingredients listed on package
- 3 cups peach pie filling about 1 1/2 (21-ounce cans)
- 1 (8 ounce) tub whipped topping thawed
- 2 cups fresh or canned peaches diced, for topping
Instructions
- Follow the instructions on the box to make the vanilla cake. Pour the batter into a 9×13 inch baking dish and bake as directed.
- Once the cake is baked, let it cool for about 10-15 minutes. Use the handle of a wooden spoon or a similar tool to poke holes all over the cake, spacing them about an inch apart.
- Pulse the peach pie filling in a food processor or cut it with a knife until the peaches are in bite-sized pieces.
- Pour the processed peach pie filling over the cake, making sure it gets into all the holes. Spread it evenly over the top.
- Spread the whipped topping evenly over the entire cake.
- Arrange slices of fresh or canned peaches on top of the whipped topping for added flavor and decoration.
- Slice, serve, and enjoy!
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.