Peach Cream Cake
A light and creamy peach-flavored cake layered with fresh peaches and whipped topping, perfect for summer gatherings or dessert lovers seeking a sweet, fruity treat.
Ingredients
Instructions
- Cut the prepared angel food cake into 1/4-inch slices.
- Arrange half of the cake slices on the bottom of a 9 x 13-inch baking dish.
- Mix the instant vanilla pudding with 3/4 cup cold water and let it set according to package instructions.
- Fold the pudding into the tub of Cool Whip until well combined.
- Spread a layer of the pudding mixture over the cake slices.
- Top with half of the freshly sliced peaches.
- Repeat the layers with the remaining cake slices, pudding mixture, and peaches.
- Chill the cake for at least 2 hours before serving.
Tips & Substitutions
For a lighter version, you can substitute the Cool Whip with Greek yogurt. Make sure to use ripe peaches for the best flavor, and if they're out of season, frozen peaches can work in a pinch. To add a touch of spice, consider incorporating a teaspoon of cinnamon or nutmeg into the pudding mixture. This cake is perfect for summer gatherings or as a refreshing dessert after a hearty meal.
Serving Suggestions
This Peach Cream Cake can be served as a delightful dessert at picnics or barbecues. Pair it with a scoop of vanilla ice cream for extra indulgence or serve alongside fresh berries for a burst of flavor. It also goes well with a light salad, such as a simple green salad or Roxy'S Spinach Dip as an appetizer to balance the sweetness of the cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake may become a bit soggy over time, so it's best to consume it within this timeframe. Avoid freezing, as the texture of the Cool Whip and peaches may change once thawed. If you need to reassemble, simply layer fresh peaches and whipped topping on the cake slices again.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Cream Cake contains roughly 998 calories, with 23g protein, 189g carbohydrates, and 20g fat. It is an excellent source of calcium (47% of the Daily Value), protein (46% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1942mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of peaches?
Absolutely! This cake works well with other fruits like strawberries, blueberries, or even a mix of berries. Just ensure that the fruits are ripe and juicy for the best flavor. If using canned fruit, be sure to drain it well to avoid excess moisture.
How can I make this cake ahead of time?
You can prepare the layers of the cake in advance and store them separately. Assemble the cake and chill it a few hours before serving. This makes it convenient for parties, as you can focus on other dishes, like American recipes or sides, while your dessert is ready to go.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free angel food cake mix to make this dessert gluten-free. Just ensure that all other ingredients, such as the pudding mix and Cool Whip, are labeled gluten-free as well. It's a great option for those following a gluten-free diet!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).