Peaches ‘N’ Cream Poke 'Box' Cake

This cake is packed with juicy peaches and smothered in a creamy glaze. Plus, with its fun poke box cake, perfect for sharing at any summer get-together!

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.

3. 3

   Bake for 25 minutes, or until the center is cooked through.

4. 4

   In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.

5. 5

   Remove cake from oven and let cool for 30 minutes or until room temperature.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Pairs well with Chardonnay.

10. 10

    Enjoy!

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