1. Can I use fresh peaches instead of canned?

Yes, fresh peaches work wonderfully, especially when in season. Just peel, slice, and use them in place of canned peaches. You may need to use peach nectar or juice separately for the syrup-soaking step.

2. How long should I chill the cake before serving?

It’s best to chill the cake for at least 2 hours after assembling. This allows the syrup to soak in fully and the whipped topping to set for a clean, firm slice.

3. Can I make this poke cake ahead of time?

Absolutely. You can make it up to 24 hours in advance. In fact, the flavors meld even better overnight. Just keep it refrigerated and covered.

4. What if I don’t have heavy cream for the topping?

You can substitute with store-bought whipped topping (like Cool Whip) for convenience, or use full-fat Greek yogurt for a tangy, lighter alternative.

Peaches and Cream Poke Cake

Name: Peaches and Cream Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box vanilla or French vanilla cake mix; 3 large eggs (for cake mix); 1/2 cup vegetable oil (for cake mix); 1 cup water (for cake mix); 1 can sliced peaches in juice (reserve juice); 1 package (8 oz) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; Additional peach slices for topping

Description

A beginner-friendly peaches and cream poke cake made with vanilla cake, juicy peaches, and a fluffy cream cheese whipped topping—perfect for any occasion.

Ingredients

Scale

1 box vanilla or French vanilla cake mix
3 large eggs (for cake mix)
1/2 cup vegetable oil (for cake mix)
1 cup water (for cake mix)
1 can sliced peaches in juice (reserve juice)
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
Additional peach slices for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven according to the cake mix box instructions. Prepare the cake batter using the ingredients listed on the box, then pour it into a greased 9×13-inch pan and bake for 25-30 minutes or until a toothpick comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the top of the cake.
Pour the reserved peach juice slowly over the entire surface, allowing it to soak into the holes. Let the cake cool completely in the pan.
In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until smooth and fluffy.
Spread the whipped topping evenly over the cooled cake. Arrange additional peach slices on top for garnish.
Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and topping to set.

Notes

If using fresh peaches, peel and slice them, and use peach nectar or puree as a substitute for canned juice.
To prevent overbaking, cover the cake with foil if it browns too quickly.
Store leftovers in the fridge, covered, for up to 3 days.
You can substitute Cool Whip or Greek yogurt for the whipped topping if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 280mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg