Peach Cream Cake
This Peach Cream Cake is a light fluffy no-bake dessert with fresh peaches, angel food cake, and a creamy vanilla filling.
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NO-BAKE PEACH CAKE
This recipe comes from my mother-in-law Sheri and she’s been making it for over 30 years. I finally told her we need it on the blog for posterity.
If you’ve made this Magnolia’s Bakery Banana Pudding, you’ll find that the creamy filling is super similar.
WHY YOU’LL LOVE THIS PEACH CAKE
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This is a light and creamy dessert perfect for summer gatherings and potlucks.
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This is easy to make with simple ingredients and a great way to use fresh peaches.
INGREDIENTS YOU’LL NEED
- ANGEL FOOD CAKE – This makes a super light dessert.
- FRESH PEACHES – Fresh ripe peaches sliced or diced. You could use canned peaches if you really want to but fresh are best in my opinion.
- SWEETENED CONDENSED MILK
- HEAVY CREAM
- INSTANT VANILLA PUDDING
- ALMOND EXTRACT – This is a unique twist that gives this dessert a different flair.
HOW TO MAKE THIS
- 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.
HOW TO PEEL PEACHES
There are two easy ways to peel peaches.
- Take a small knife or vegetable peeler and cut along the skin from top to bottom. A small knife works better for ripe peaches and a vegetable peeler for firm peaches.
- Blanching peaches makes peeling really easy. 1) With a small knife mark an ‘X’ on the bottom of the peach. 2) Add the peaches to a large pot of boiling water for 10-20 seconds, remove and place peaches in ice water to stop the cooking. 3) Let peaches cool and slide the skins off starting on the ‘X’.
MAKE AHEAD
You can make this ahead of time. It’s best when it has time to chill together. You an keep this in the fridge up to three days. You can even extend it longer if you change the order of the layers and cover the peaches with the cream layer.
OTHER PEACH RECIPES
Peach Cream Cake
Ingredients
- 1 (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)
- 2 cups heavy cream
- 1 teaspoon almond extract
- 4 cups fresh diced peaches, (peeled)
Instructions
- 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 9x13 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.
