Prepare the white cake mix according to the package instructions using a 9×13 inch baking dish. Once baked, allow to cool for 10 minutes.
While the cake is still warm, use the end of a wooden spoon to poke holes all over the top of the cake.
Mix sweetened condensed milk and peach preserves together. Pour this mixture evenly over the top of the cake, making sure it fills the holes.
Spread the whipped topping over the peach layer. Scatter the chopped peaches over the whipped topping.
Refrigerate for at least 4 hours, or overnight, to let the cake fully soak up the peach mixture. Garnish with fresh peach slices before serving if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 4 hours 50 minutes (includes chilling time)
Kcal: 320 per serving | Servings: 12 servings
Peaches and Cream Poke Cake!
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