Peaches N Cream Poke Box Cake Recipe By Tasty

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PEACHES AND CREAM POKE CAKE



Peaches and Cream Poke Cake image

If you love poke cakes then you must try this peaches and cream poke cake! French vanilla cake soaked in fresh peaches, frosted with a light and fluffy cream cheese whipped topping, and topped with chunked fresh peaches.

Provided by Jessica - Together as Family

Categories     Dessert

Time 55m

Number Of Ingredients 10

1 box (15.25 oz) french vanilla cake mix
ingredients called for on box
4 peaches, peeled and cut into large chunks
1/3-1/2 cup granulated sugar
1 teaspoon lemon juice ((I use fresh))
1 bar (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 cup heavy whipping cream
1/4 cup powdered sugar
fresh peach chunks for topping

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.

BERRY CHEESECAKE POKE 'BOX' CAKE RECIPE BY TASTY



Berry Cheesecake Poke 'Box' Cake Recipe by Tasty image

Here's what you need: vanilla cake mix, strawberry, cream cheese, sweetened condensed milk, blackberry, raspberry, frozen whipped topping, graham cracker, strawberry

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 9

1 vanilla cake mix, prepared according to package
2 cups strawberry, stems removed
8 oz cream cheese, softened
14 oz sweetened condensed milk
1 cup blackberry, mashed
1 cup raspberry, mashed
8 oz frozen whipped topping, thawed
graham cracker, crumbled, for topping
strawberry, sliced, for topping

Steps:

  • Preheat oven to 350°F (180°C).
  • Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
  • Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  • In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
  • Add the cream cheese and condensed milk, whisking until there are no large lumps.
  • Add the mashed blackberries and raspberries; stir just once or twice so the colors remain differentiated.
  • Pour the mixture over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  • Spread the whipped topping evenly over the cake. Sprinkle graham crackers on top and add sliced strawberries or other fresh berries.
  • Chill the cake for at least 3 hours or up to overnight.
  • Enjoy!

Nutrition Facts : Calories 375 calories, Carbohydrate 56 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, Sugar 40 grams

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