This cake is one of Brett’s childhood favorites. Apparently just one bite brings a flood of his summer childhood memories back. He wanted me to make it for our 4th of July BBQ but I told him it wasn’t festive enough. He was so offended. “What’s more American than peaches and cream?” he asked.
I just wanted to make something red, white, and blue. That is what I meant by festive. But then I ran out of time before the BBQ and didn’t make anything festive at all.
I think he took it as a personal attack against his Peach Cream Cake and the childhood memories associated with it.
So when I asked Brett what to make for a church BBQ last weekend he immediately said “Peach Cream Cake.” But before I could even respond, he got all “What do you have against it anyways? Why don’t you like it?” and “Why don’t you ever want to make it?” on me.
Woh-oh-oh.
I went ahead and made the cake….
For the record, I’ve got nothing against it. I love it actually. Besides, it’s the perfect summer time dessert. Layers of peaches, cream, angel food cake, and no oven!
Peach Cream Cake
2014-09-16 09:59:03
Ingredients
- 1 (7 in) prepared loaf of angel food cake
- 1 cup cold water
- 1 tsp almond extract
- 2 cups whipped cream
- 1 (14 oz) can Eagle Brand sweetened condensed milk
- 1 (3 oz) pkg instant vanilla pudding
- 4 cups sliced peaches (fresh, frozen or canned-if using canned, drain from juice)
Instructions
- Cut the cake into 1/4 inch slices. Arrange half of the slices on bottom of 13 X 9 inch baking dish.
- In a large bowl combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes.
- Stir in extract; fold in whipped cream.
- Pour 1/2 cream mixture over cake slices arrange half of the peaches on top. Repeat layering, ending with peaches.
- Chill 4 hours before serving.
Notes
- from my MIL Sheri Denney
Kristy Denney https://boysahoy.com/
This sounds lovely! Yum!
This looks like a wonderful summer dessert! So light and refreshing!
I made this for our Sunday family dinner where we were celebrating my Grandma’s birthday (she passed away a year ago this week) and it was a hit! I made my own angel food cake (from a mix) in a tube pan and just tore it into 2-3 inch chunks instead of using slices from a loaf. I used milk instead of water and topped the whole thing with additional whipped cream. It was just the kind of dessert my Grandma would have made. Thanks for the recipe!
I am drooling! I am sharing this with all of interest and my whole fam:) YUM
Thanks Catherine!! hope you like it:)
The instructions on my page were the same as the ingredients. I could probably figure it out. Could you send the instructions anyway? Thanks.
I’m so sorry about that Emma! I fixed the instructions, hope it’s not too late!
Thank you, that helps a lot.