Peaches and Cream Poke Cake
A chilled peaches and cream poke cake made with soft vanilla cake, fresh peach filling, and a homemade cream cheese whipped topping. This make-ahead summer dessert is ideal for potlucks, barbecues, and family gatherings.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 6 hours 55 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking, Chilling, Stovetop simmering
- Cuisine: American
Ingredients
Scale
- 1 box yellow or French vanilla cake mix, plus ingredients called for on the box
- 4 large fresh peaches, peeled and cut into large chunks
- Additional fresh peach chunks, for serving
- 1/3 cup granulated sugar, for the peach filling
- 1 teaspoon lemon juice
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar, for the cream topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Prepare the cake mix according to the package directions and bake it in a 9×13-inch baking pan for the recommended time. Test the center with a toothpick; it should come out dry and clean.
- Remove the cake from the oven and use the handle end of a wooden spoon to poke large holes all over the cake. Let the cake cool while preparing the peach filling.
- Place the peeled peach chunks into a food processor or blender and pulse until partly pureed, leaving some larger pieces if desired.
- Add the peach puree, granulated sugar, and lemon juice to a saucepan over medium-high heat. Stir and bring to a low boil for 3 to 4 minutes, until the sugar dissolves and the mixture thickens slightly.
- Remove the peach filling from the heat and pour it evenly over the cake, guiding the mixture into the holes.
- Cover the cake and refrigerate for 2 hours.
- Beat the softened cream cheese and granulated sugar together in a large mixing bowl until smooth.
- In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form, about 5 minutes.
- Fold the whipped cream into the cream cheese mixture until combined.
- Spread the cream topping evenly over the chilled cake. Cover and refrigerate for at least 4 hours before serving.
- Top the cake or individual slices with fresh peach chunks right before serving.
Notes
- Use the handle end of a wooden spoon for wider holes so the peach filling can soak into the cake properly.
- Do not pour the peach filling over the cake while it is very hot; warm or cooled cake absorbs better.
- For cleaner slices, chill the frosted cake for the full 4 hours before serving.
- Add fresh peach chunks just before serving so they stay bright, glossy, and fresh.
- Store the cake covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 32
- Sodium: 260
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
- Cholesterol: 55
