Peach Cream Cake is one of the best summer desserts I have ever made. That is no joke! My oldest granddaughter said it was the best dessert she has ever had. With peaches, the presentation is best the same day, but the leftovers were good for another 2 days. My family and I love the addition of almond extract to the whipped cream…why have we never thought about that before! We don’t love angel food cake, so I substituted Krusteaz pound cake and loved the results. You could make this cream cake with other fruits. Strawberry, blueberry, mixed berries, etc. would be delicious.
Peach Cream Cake
INGREDIENTS:
- (14 ounce) can sweetened condensed milk
- 1 cup cold water
- 1 (3.4 ounce) instant vanilla pudding mix
- 1 prepared angel food cake, (about 9-12 ounces) (Fork-Lore: I used pound cake)
- 2 cups heavy cream
- 1 teaspoon almond extract
- 4 cups fresh diced peaches, (peeled) (Fork-Lore: I tossed with a little fresh lemon juice)
DIRECTIONS:
- In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for at least ten minutes while preparing the rest of the dessert.
- Dice angel food cake into 1-inch cubes. Set aside.
- In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain. Stir in almond extract.
- In a 9×13 baking dish, layer half of the angel food cake cubes. Pour half of the cream mixture on top, and sprinkle half of the peaches. Repeat layers, ending with the peaches. Chill in the refrigerator for 4 hours up to three days. Serve.
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