Peaches and Cream Poke Cake

There’s something about peaches in summer that instantly brings back memories of family cookouts, late-night porch talks, and the smell of something sweet baking in the oven. Growing up, my grandmother always had a can of peaches in the pantry—ready to transform into something warm and comforting. This Peaches and Cream Poke Cake is one of those simple desserts that feels like a hug in every bite. It’s soft, creamy, and fruit-filled—perfect for beginner bakers looking to impress without the stress.

What makes this cake even more lovable? It’s made with everyday ingredients, comes together quickly, and delivers that “wow” flavor with minimal effort. Whether you’re hosting a summer gathering or just want a treat after dinner, this cake is your go-to for quick and easy desserts that still feel special.

Why This Recipe is Special

This Peaches and Cream Poke Cake isn’t just another poke cake—it’s a celebration of flavors and textures. The light, fluffy cake soaks up sweet peach juice and creamy pudding, making every slice incredibly moist and flavorful. You don’t need to be an expert baker to get this right, and that’s part of the magic. It’s a forgiving recipe with plenty of room to adjust based on what’s in your kitchen. Plus, the ingredients are pantry-friendly, budget-conscious, and kid-approved.

Ingredients and Preparation

Yellow Cake Mix
Acts as the base for the entire dessert, giving it a soft, sweet, and fluffy texture. It saves time and ensures consistent results for beginners.

Peach Juice or Syrup (from canned peaches)
This gets poured into the poked holes after baking, infusing the cake with juicy, fruity flavor and moisture.

Instant Vanilla Pudding Mix
Adds creaminess and structure to the topping. It pairs perfectly with the peach flavor and creates a pudding-like layer between the cake and the whipped topping.

Milk
Used to mix the pudding. Whole milk gives a richer flavor, but low-fat milk works just as well.

Cool Whip (or whipped topping)
This adds a light, fluffy finish. It balances the sweetness of the cake and makes the dessert feel airy.

Canned Sliced Peaches
Layered on top, they provide juicy bursts of peach flavor in every bite. You can substitute fresh or frozen peaches if preferred.

Optional: Crushed Nilla Wafers, Cinnamon, or Toasted Coconut
These can be sprinkled on top for texture and flavor contrast.

Ingredient Alternatives

• Use white cake mix instead of yellow for a lighter flavor.
• Swap canned peaches for fresh ones when in season.
• Greek yogurt whipped with a little honey makes a great alternative to Cool Whip for a less processed option.
• Almond or coconut milk can be used in place of regular milk, but the pudding may be softer.

Step-by-Step Instructions

Step 1
Prepare the yellow cake mix according to the instructions on the box. Pour the batter into a 9×13 baking dish and bake as directed. Once baked, let it cool for about 10 minutes.

Step 2
Using the handle of a wooden spoon or a thick straw, poke holes all over the warm cake, spacing them evenly. The holes should go about halfway through the cake to absorb the filling.

Step 3
Drain the canned peaches but reserve the syrup. Pour the peach syrup slowly and evenly over the entire surface of the cake, allowing it to soak into the holes.

Step 4
In a bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it starts to thicken. Immediately spread it over the top of the cake in an even layer.

Step 5
Cover and refrigerate the cake for at least 1 hour to allow everything to set and chill properly.

Step 6
Once chilled, spread the Cool Whip evenly over the top of the pudding layer.

Step 7
Top the cake with sliced canned peaches. Arrange them decoratively or scatter them casually—either way, it’ll look inviting.

Step 8
Optional: Sprinkle crushed vanilla wafers or a touch of cinnamon on top for extra flair. Keep chilled until ready to serve.

Beginner Tips and Notes

• If the cake is too warm when you add the pudding, the texture may turn mushy. Let it cool slightly before assembling.
• Don’t skip the poking step—this is what allows all the delicious syrup and pudding to seep in and give that signature poke cake texture.
• For easier cleanup and serving, line your baking dish with parchment or use a non-stick spray generously.
• If you’re short on time, chill in the freezer for 30 minutes instead of refrigerating for an hour, just be careful not to freeze solid.
• Want a lighter version? Use sugar-free pudding and light Cool Whip.

Serving Suggestions

This Peaches and Cream Poke Cake shines on its own, but you can pair it with:

• A scoop of vanilla bean ice cream for a cool contrast.
• A side of fresh berries or a berry compote.
• A drizzle of caramel or a dusting of powdered sugar right before serving.

Storage Tips:
Cover the cake tightly with plastic wrap or store in an airtight container. It stays fresh in the refrigerator for up to 4 days. Not recommended for freezing, as the whipped topping may separate.

Conclusion

Peaches and Cream Poke Cake is the kind of dessert that turns everyday ingredients into something memorable. Whether you’re new to baking or just short on time, this easy sheet pan dessert is a guaranteed crowd-pleaser. It’s rich without being heavy, fruity without being tart, and creamy without being complicated. Try it for your next family dinner, summer party, or just because. And when you do, don’t forget to share how it turned out—I’d love to hear your twist on this classic.

FAQ About Peaches and Cream Poke Cake

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• Peach Muffins Recipe

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