Peaches and Cream Poke Cake

I have been obsessed with all things peaches lately. Here in Utah, it’s peach season and I can’t help myself when all I see are fresh peach stands and the grocery stores advertising them for crazy low prices.

My protein shake is peaches & cream and somehow I always end up ordering peaches and cream when we go to the local shaved ice place.

I took it as a sign that I needed to make something with all the peaches. Say hello to peaches and cream poke cake. You guys will LOVE this!

Ingredients
peaches & cream cake

• 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)

whipped topping

• 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

Instructions

• 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. 
• Read more please visit : togetherasfamily.com

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