Peaches & Cream Poke Cake
Peaches and Cream Poke Cake filled with sweet peach flavor & topped with cream cheese frosting and fresh peaches. Easy jello poke cake recipe for peach lovers!
- 1 15.25 oz French Vanilla cake mix
- 1 cup boiling water
- 3 oz peach jello
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 tsp vanilla
- 3 cups powdered sugar
Bake cake according to package instructions for a 9 x 13 inch pan
Allow the cake to cool for 15-20 minutes then poke with the back of a wooden spoon or tines of a fork, spaces the holes about 1/2 inch apart.
Combine the boiling water and the jello in a mixing bowl and stir until the jello is completely dissolved. Pour over the cake, filling the holes with jello. Cover with plastic wrap and refrigerate for up to 3 hours to set the jello.
Prepare the frosting by combining the cream cheese and butter. Mix until smooth. Add in the vanilla and mix. Add the powdered sugar 1/2 cup at a time, mixing in between until smooth.
Clean and slice the peaches into thin slices and place on top of the cake when ready to serve. Store the cake covered in the fridge.
Calories: 166kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 98mg | Potassium: 16mg | Sugar: 22g | Vitamin A: 294IU | Calcium: 12mg | Iron: 1mg