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Peaches and Cream Poke Cake Dessert
5 from 1 vote
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Peaches & Cream Poke Cake

Delicious layered peaches and cream cake with pudding is an easy weekend dessert the entire family will love.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 1 Sheet Cake
Calories: 472kcal
Author: Julia Jordan | Julia's Simply Southern

Ingredients

  • 15.25 oz Yellow Cake Mix
  • 5.1 oz Vanilla Pudding Mix I used Jello brand
  • 14 oz Sweetened Condensed Milk
  • 1 lb Frozen Peaches thawed or Fresh Pealed and Sliced
  • 1.5 c Heavy Cream
  • 1/2 tsp Pure Vanilla Extract
  • 2 tbs Granulated Sugar or Confectioners Sugar optional

Instructions

  • Prepare the cake mix according to package instruction and bake in a 13 x 9 casserole dish.
  • Allow the cake to cool completely.
  • Poke holes in the cake using the handle of a wooden spoon.
    Next, in a small mixing bowl, combine the sweetened condensed milk and vanilla pudding mix.
  • Pour over the cake and spread out evenly.
  • Reserve twelve peach slices for garnish. Cut the remaining peaches into smaller pieces and spread over the cake.
  • Using a chilled mixing bowl, prepare the whipped cream. Add the heavy cream to the chilled mixing bowl with the vanilla extract and beat with a mixer until stiff peaks form.
  • It's completely optional if you wish to sweeten the whipped cream by adding granulated or confectioners sugar.
  • Add the fresh whipped cream on top of the peach layer on the cake and spread to cover the cake.
  • Finally, garnish with the reserved peach slices.

Nutrition

Serving: 1 | Calories: 472kcal | Carbohydrates: 78g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 201mg | Sugar: 64g