Description
A simple and delicious poke cake featuring a moist vanilla base, luscious peach pie filling, and a creamy whipped topping, garnished with fresh peaches.
Ingredients
Scale
1 box of vanilla cake mix (plus ingredients listed on package)
3 cups peach pie filling (about 1 1/2 (21-ounce cans))
1 (8 ounce) tub whipped topping (thawed)
2 cups fresh or canned peaches (diced, for topping)
Instructions
- Step 1: Follow the instructions on the box to make the vanilla cake. Pour the batter into a 9×13 inch baking dish and bake as directed.
- Step 2: Once the cake is baked, let it cool for about 10-15 minutes.
- Step 3: Use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart.
- Step 4: Pulse the peach pie filling in a food processor or finely chop with a knife until the peaches are in bite-sized pieces.
- Step 5: Pour the processed peach pie filling over the cake, making sure it gets into all the holes, and spread it evenly over the top.
- Step 6: Spread the thawed whipped topping evenly over the entire cake.
- Step 7: Arrange the diced fresh or canned peaches on top of the whipped topping.
- Step 8: Slice, serve, and enjoy.
Notes
For a cleaner cut, chill the cake in the refrigerator for at least 1 hour before serving.
Ensure the whipped topping is fully thawed before trying to spread it.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American