Peach Poke Cake

Do you remember those Jell-o poke cakes that were popular in the late 70's? Umm, dating myself a bit but mom used to make them because they were tasty and simple. I think that the fruity flavors make better cakes in the springtime and summer when flavors like chocolate and spice are heavy and cloying. So the last cake that I made was for a friend and I thought it would be good to break out some cherished home canned peaches for an extra special treat.

It's not really a recipe, just a concept. I don't use a special home made batter, just a white cake mix. There is a way to improve any box mix. Use whole milk instead of water, and add an extra two tablespoons of oil to improve the moisture of the cake.

Bake the cakes as directed on the package. While they cool make the Jell-o using the quick set method. Use a wooden spoon to poke holes every inch or so in the cake and pour the Jell-o all over the top of the cake(s). Then refrigerate till the Jell-o is set.

 Our commissary only had sugar free peach Jell-o and I was concerned that it would not set up right in the cake, but it did just fine. Assembly is easy. Whip real cream, slice peaches and make pretty layers.

This is one juicy and luscious warm weather cake. pansies are edible if they haven't been treated with any pesticides and make easy decorations.

I know it's crazy, but I do not always prefer chocolate when the weather warms up. I wonder if other people feel the same?