Description
This Peaches and Cream Poke Cake is a beginner-friendly summer dessert made with yellow cake mix, peach syrup, vanilla pudding, and whipped topping.
Ingredients
- Yellow cake mix
- Peach syrup (from canned peaches)
- Instant vanilla pudding mix
- Milk
- Cool Whip (or whipped topping)
- Canned sliced peaches
- Optional: Crushed Nilla Wafers, cinnamon, or toasted coconut
Instructions
- Prepare the yellow cake mix according to package instructions and bake in a 9×13-inch pan. Let it cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake, going about halfway through.
- Slowly pour the reserved peach syrup evenly over the cake, allowing it to soak into the holes.
- Whisk the pudding mix with cold milk until it begins to thicken, then spread it over the cake evenly.
- Cover and refrigerate for at least 1 hour to allow it to chill and set.
- Spread the Cool Whip over the pudding layer evenly.
- Top with sliced canned peaches and optional crushed wafers or cinnamon.
Notes
- Let the cake cool slightly before adding pudding to avoid sogginess.
- You can substitute fresh or frozen peaches for canned ones.
- Chill in the freezer for 30 minutes if short on time, but do not freeze completely.
- Use homemade whipped cream or Greek yogurt for a less processed option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg