Hold on kids it’s about to get peachy. My family’s Summer dessert menu just wouldn’t be complete without this Peaches and Cream Poke Cake. It’s a celebration of our beloved Southern summer fruit and it doesn’t disappoint. In it, a vanilla cake is filled with fresh sweet peaches both in the batter and the dreamy topping that’s poured onto the cake fresh from the oven. Cool it completely, then top it off with billows of whipped cream and enjoy the sweet peach delight in every bite.
Easy Peaches and Cream Poke Cake Recipe
We love peaches in the South. In recent years Georgia, the peach state, has been surpassed by California and South Carolina in peach growing and production. We grow our own share of peaches here in North Carolina, too. Regardless of where the majority are grown, that doesn’t dull their shine they are, and will always be thought of as our own.
How to Make the Best Peaches and Cream Poke Cake Recipe
You all know I love to bake from scratch. This peaches and cream poke cake can be made using a cake mix or from scratch using my old fashioned butter cake either way, it’s a winner. Serve this homemade fresh peach poke cake at your next backyard barbecue and prepare for the “oohs” and “aahs.”
- Ingredients you’ll need to make homemade Peaches and Cream Poke Cake: One box Golden Vanilla cake mix, 4 cups peeled and finely diced fresh peaches, peach schnapps or peach nectar (non alcoholic) cornstarch, almond extract, ground nutmeg, one can of sweetened condensed milk plus two containers of Cool Whip or a private label brand that you enjoy, thawed to frost the top. To decorate as pictures, you’ll need additional peach slices and fresh mint leaves.
- Kitchen gadgets you’ll need: A peach pitter and slicer or a sharp knife and chopping board, mixing bowls, a hand mixer or a stand mixer, measuring cups and spoons, a big spoon or spatula to stir it all together.
- To decorate the cake as pictured, you’ll need a large Ziploc bag with the corner snipped off or a pastry bag with an open round tip.
- While I use peach schnapps to cook the peaches a non alcoholic option is to use peach nectar found either with the fruit juices or sold in cans on the Hispanic food aisle. It works perfectly to give the fresh peaches a punch in flavor.
- The holes poked in the cake give the golden opportunity for the peach and condensed milk mixture to saturate the cake and it gets better and better each day. I like to use the handle of a wooden spoon or similar to allow room for the filling to soak into them.
- Store leftover Peaches and Cream Poke Cake chilled in the refrigerator for up to 4 days.
More Southern Style Recipes Using Peaches to Make
Peach desserts can be found year-round on our dessert menu whether they’re fresh, canned or frozen there’s always a way. More dessert recipes using peaches that you may like to try:
- This recipe for Old Fashioned Peach Cobbler is just like my Mom used to make.
- You’re certain to impress when you whip-up a batch of Peach Shortcake.
- Fresh Peach and Tomato Salsa has that sweet and spicy vibe that’s delicious with tortilla chips or served as a summer condiment for chicken, pork or fish.
- Island inspired Easy Peach Pineapple Freezer Jam is delicious on biscuits, scones or toast.
- No Bake Peach Cheesecake from Cake Whiz.
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Helpful Kitchen Items:
Peaches and Cream Poke Cake
- 4 cups peeled and finely diced fresh peaches plus 12 slices for garnishing (Optional)
- 1/3 cup Peach Schnapps OR peach nectar i.e. Jumex
- 2 tsp corn starch
- 1 tsp pure almond extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 15.25 oz box golden vanilla cake mix, plus ingredients to prepare OR homemade Butter Cake
- 1 14 oz can sweetened condensed milk
- 2 8 oz frozen whipped topping, thawed OR 4 cups fresh sweetened whipped cream
- 1/4 cup toasted almond slices
- Place the peaches into a large heavy bottomed saucepan. Add the peach schnapps or peach nectar, if using. Simmer for 3-5 minutes until softened and juices have been released.
- Add the cornstarch, cinnamon and nutmeg. Stir until the cornstarch is dissolved and there's little to no juice left in the pan. Remove from the heat and add the almond extract. Mix well then set aside to cool to room temperature.
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- Spread the almond slices in a single layer on a baking sheet. Toast for 3-5 minutes then remove. Cool completely.
- Prepare the cake mix per the directions using the amounts called for of water, oil and eggs.
- Mix 1/2 of the diced peaches into the batter. Mix well then pour into the baking dish.
- Bake for 30-35 minutes or until a toothpick inserted into the cake comes back clean.
- Remove from the oven and using the back of a wooden spoon or similar generously poke holes over the entire cake.
- In a small mixing bowl, mix together the remaining peaches and condensed milk. Pour over the cake. Cool completely.
- After cooled frost with whipped topping and garnish with toasted almonds and additional peach slices, if desired. Store leftovers chilled.
1- Add 1 tsp of pure vanilla or almond extract to the cake batter for extra flavor.
2- Replace the amount of water called for with whole milk or buttermilk.
3- Add one extra egg to give the cake more rise.