Peach Poke Cake

Whether it’s Summer or Fall, this recipe will totally satisfy your taste buds. Rich and creamy flavors will dance in your mouth!

I’m a big fan of the poke cake. It always looks and feels fancier than it is! The taste is undeniable! One of the best things about it is that it’s super easy and you really can’t mess it up!

We had a few peaches left on my cupboard and I realized that we don’t have a lot of peach recipes on the blog, so I was super excited to share this one with you!

We won’t be seeing any peach recipes from Cassie, lol, because she doesn’t love peaches!!! It’s a big family joke!

Peach 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.

Peach Poke Cake

TIPS AND TRICKS

CAKE MIX: I used a white cake mix but you can use a yellow cake mix for the base.

WHIPPED CREAM: I always use Cool Whip for these cakes because it doesn’t deflate as fast as fresh whipped cream. Feel free to use fresh whipped cream.

PEACHES: If you can’t find peach pie filling, you can use canned peaches or frozen peaches. If you use the frozen ones, make sure to thaw them, and drain of the excess water.

TOPPINGS: I topped it off with fresh peaches and graham cracker crumbs. If you can’t find fresh peaches, that’s fine! Add a sprinkle of cinnamon and nutmeg to give it more of a Fall feeling. You can also add a roasted nut or coconut flakes to make it fancy!

Peach Poke Cake

Print

Ingredients

• 1 box vanilla cake mix (plus ingredients to prepare it)
• 2 15 ounce cans peach pie filling
• 1 large tube Cool Whip
• 2 12 ounce whipped cream cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 fresh peaches, sliced
• 1 cup crushed graham crackers

Instructions

1. Preheat oven to 350°degrees and prepare the vanilla cake mix according to the package instructions.
2. Pour the batter into a 9x13 inch baking dish and bake as directed, then let it cool completely.
3. Using the handle of a wooden spoon, poke holes all over the cake.
4. Spread the peach pie filling evenly over the top of the cake, making sure to fill the holes.
5. In a large bowl, combine the Cool Whip, cream cheese and powdered sugar,.
6. Spread the cream mixture over the peach layer.
7. Top with fresh peach slices, and crushed graham crackers.
8. Chill the cake for at least 2 hours before serving to allow the flavors to marry.

Peach Poke Cake

Did you try our Peach Poke Cake? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

POKE CAKE LOVE!

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