Peachy Poke Cake Recipes

PEACHES AND CREAM POKE CAKE

Steps:

• Make and prepare cake according to the instructions on the box. Use a 9x13 baking pan. Cook for recommended time. Use a toothpick to test center to make sure it comes out dry and clean. You want the cake cooked through.
• When the cake is done, take out of the oven and use the end of a wooden spoon to poke holes all over it. You want larger holes, not small ones, so that the peach mixture soaks into all of the cake. Let the cake cool while you prepare the peach filling.
• Prepare the peach filling : take the large chunks of peeled peaches (4 peaches) and place into a food processor or a blender and blend up. I like to leave some larger chunks and some pureed peaches. Blend/chop to your liking.
• Add the peach puree, sugar, and lemon juice to a saucepan over medium-high heat. Stir and let it come to a low boil so it can thicken slightly and the sugar can dissolve. This only takes about 3-4 minutes. Once it's slightly thickened remove from heat and pour over the cake making sure the holes are filled.
• Cover and let refrigerate for 2 hours.
• Prepare the whipped topping by beating the cream cheese and granulated sugar into a larger mixing bowl. In a separate bowl, or a stand mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. This will take about 5 minutes.
• Add the whipped cream into the cream cheese mixture and stir to combine. Frost the cake, cover, and let refrigerate for at least 4 hours. When you're ready to serve, top the cake or each slice with fresh peach chunks.

PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
• Bake for 25 minutes, or until the center is cooked through.
• In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
• Remove cake from oven and let cool for 30 minutes or until room temperature.
• Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
• Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
• Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
• Pairs well with Chardonnay.
• Enjoy!

UPSIDE-DOWN PEACH CAKE

Steps:

• Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

PEACH-MANGO SUNRISE POKE CAKE

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
• Use fork to poke holes all over top of baked cake.
• In small bowl, dissolve gelatin into boiling water. Stir in cold water. Drizzle mixture over top of cake. Refrigerate 2 to 3 hours, allowing gelatin to set.
• Serve cake topped with whipped topping and fresh fruit.

PEACHY POKE CAKE

Steps:

• Prepare cake mix according to box and bake, let cool. While the cake is baking: take a saucepan and add enough water to cover the peaches whole, skin and all. Bring to a boil and remove from the heat. spoon the whole peaches out to a dish to cool slightly.
• when cool enough to handle, remove the skin, should be easier after the water blanching. slice up the peaches thinly and put back into the saucepan, with about 1 cup of water, and the schnapps, bring to a boil, about 5 min until peaches are tender. Remove from heat and let cool, then drain excess juice off, sprinkle sugar on..
• Dissolve peach jello in 1 cup of boiling water, Take a fork or back of a wood spoon and poke holes in the cooled cake, pour jello mixture in the holes and over the cake. Top with peach mixture..
• mix the pudding mix with 1 cup cold milk, then pour evenly over the peach mixture, at this point you can cover the cake with plastic wrap and refrigerate at least 2 hours, preferably overnight. when ready to serve, spread cool whip over the cake. Enjoy

JELL-O® POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 30 minutes.
• Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved.
• Poke holes all over the cake using a fork. Pour gelatin mix into the holes. Refrigerate cake until gelatin is set, up to 6 hours.
• Spread whipped topping over cake.