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This Peaches and Cream Poke Cake is pure summertime bliss in every bite! It starts with a simple yellow cake mix, baked to golden perfection. Then, rich sweetened condensed milk is drizzled into the warm cake, filling every hole with creamy sweetness. A delicious, fresh peach syrup is added, infusing the cake with juicy peach flavor. Topped with fluffy cream and fresh peaches, this easy dessert is refreshing, dreamy, and perfect for potlucks, barbecues, or a weeknight treat.
To say it is delightfully delicious, would be a grand understatement, my friends. My family was seriously swooning over it.
If you’ve got access to fresh farmers market peaches, this time of year…please make this at your earliest convenience.
You won’t be sorry. ๐
So easy and so good!
Ingredients
- 1 yellow cake mix + ingredients to make the cake
- 1 (14 oz) can sweetened condensed milk
- PEACH SYRUP:
- 1/2 C sugar
- 2 Tb cornstarch
- 3 Tb water
- 7 large peaches, fully ripened
- 1 Tb butter
- 1 tsp vanilla
- 1/4 tsp cinnamon
- dash salt
- 1 (8 oz) cool whip, thawed
Instructions
- Carefully place 5 of theย peaches into the sink and cover them with hot water. This will help the skins come off more quickly. Save the remaining 2 peaches to add to the cake, just before you serve.ย
- Bake your cake according to package directions.
- Grab a large sauce pan, or pot and place the sugar, cornstarch and water into the pot. Stir it around with a rubber spatula to combine.
- Take one peach from the hot water, peel it and mash it with a fork, or potato masher. Add it to the pot and stir to combine.
- Peel the rest of your peaches, cut them into small pieces and set aside. You'll need about 4 cups of chopped peaches.ย
- Place the sauce pan onto the stove and heat it up, over medium high heat. Stirring frequently, bring the mixture to a boil. Once it boils, stir continually until it thickens up for you and looses its cloudy appearance. Should only take about 3-4 minutes.ย
- Remove the pan from the heat and add the sliced peaches into the pan, along with the butter, salt and cinnamon. Give everything a nice stir to combine.ย
- When the cake is done baking, allow it to rest on the counter for about 5 minutes. Then, grab a straw or wooden spatula and poke holes all over the cake.ย
- Drizzle the sweetened condensed milk all over the cake, and into the holes. Use a rubber spatula to spread it out evenly.ย
- Carefully pour the warm peach syrup over the top of the cake, spreading it out with a rubber spatula to make sure it's nice and even.ย
- Allow the cake to cool completely, then spread the cool whip over the top and refrigerate for at least 2 hours and up to 28 hours. It gets better the longer it sits.ย
- Just before serving, peel and slice the remaining 2 peaches and lay them out evenly on top of the cake.ย
Serve and enjoy!ย
Notes
This is a great "make ahead" recipe, it tastes best after chilling in the fridge for at least 24 hours.
