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)
- ⅓ cup Peach Schnapps OR peach nectar i.e. Jumex
- 2 teaspoon corn starch
- 1 teaspoon pure almond extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon 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
- ¼ 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 ½ 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 teaspoon 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.
Hi there! Would it be OK to bake the cake a couple of days before serving it? Or will the fresh peaches in the cooked cake go bad?
Hi Jules, the peaches won't go, bad but they may change in texture just a bit. (Not bad but, I just wanted to mention.) You can make it at least one day in advance, then frost it just before serving on the day you plan on serving it.
Thanks Melissa! I'm going to bake the cake today and refrigerate overnight. Will frost tomorrow right before serving. Can't wait to taste it!
You're very welcome!
So, I made this cake after seeing the video on Facebook. It is AMAZING and I love the addition of peaches to the actual cake. I can't thank you enough for taking the time to answer my questions about it before I got started. This will be a regular on our summer menu for sure!
That makes me happy, thanks!
Can I use can peaches for this recipe?
If so do I still need to cook with cornstarch and almond extract?
I would rather you use frozen peaches since they do need to cook.
Hey want to try this for a party. I was wondering adding peaches to box cake mix won’t it make batter runny? Do we bake the cake longer than recommendation? Please reply if possible so I can make this coming weekend.
The recipe works just as written.
Lori @ RecipeGirl
This is such a pretty summer dessert!
Thanks so much Lori!
Oh my stars.... I friggin love peaches and my bc just ordered a French toast made with a peach topping and I've been drooling over it ever since! Yes, of course I stole a few bites when he wasn't looking 😉
I've never had one cake before but will have to save this recipe. Thanks for sharing and have a great weekend!! Xoxo
Hi Charlotte, I love that your a food thief! Why does this not surprise me? (Me, too!) My motto is, if it's on the table it's fair game. Thanks for stopping by. xoxo
Can you use a bundt cake pan for this cake? I plan on making this week for a dinner picnic.
I wouldn't recommend that for this particular cake.
Omgosh you out did yourself love fresh peaches this time year this cake with peaches an all was such a big hit but all your recipes are always so delicious keep up the awesome work
Thanks Kat, summer peaches are always the belle of the ball aren't they? Enjoy your Sunday!