Peaches and Cream Poke Cake

By mfisher33708

Ingredients

• 4 c peeled & finely chopped fresh peaches
• 1 \2 c peach necter
• 2 tsps. corn starch
• 1 tsp. pure almond extract
• 1 \4 tsp. cinnamon
• 1 \8 tsp. nutmeg
• 1-15.25 ozbox golden vanilla cake mix + ingredients
• 1-14oz can sweetened condensed milk
• 1-8 oz frozen whipped topping, thawed or 4 c fresh sweetened whipped cream
• 1 \4 c toasted almond slices

Preparation

Step 1

Place peaches in a heavy bottomed saucepan
Add peach Hector, simmer 3-5 minutes until softened and juices have been released
Add cornstarch, cinnamon & nutmeg
Stir until the cornstarch is dissolved & there's
little to no juice left in the pan, remove from heat and add almond extract
Mix well, set aside to cool to room temp.
Preheat oven to 350 degree toast almonds for 3-5 minutes, cool completely
Prepare cake mix per directions using the amounts
called for water, oil & eggs
Mix 1\2 of the diced peaches into the batter, mix well then pour into baking dish
Bake for 30-35 minutes
Remove from oven & using the back of a wooden spoon poke holes in the cake
In a small bowl mix the remaining peaches & condensed milk, pour over the cake, cool completely
After cooled frost with whipped topping & garnish with toasted almonds

Notes:
Add 1 tsp. vanilla or almond extract to cake batter for extra flavor
Replace water with whole milk or buttermilk
Add 1 extra egg to give the cake more rise