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You are here: Home / Dessert / Blackberry Peaches and Cream Cake

August 14, 2017 By Kaitlin 2 Comments

Blackberry Peaches and Cream Cake

Note: I was sent some coupons for Eagle Brand Sweetened Condensed Milk. Opinions are mine alone.

Last weekend, I had friends over for dinner. Planning what to eat dinner was pretty easy, until I realized I hadn’t thought of a dessert!

Blackberry Peaches and Cream Cake

Luckily, I had picked up some Eagle Brand Sweetened Condensed Milk the last time I was at the supermarket and had the remaining ingredients on hand as well.

Blackberry Peaches and Cream

Not only is this cake super tasty, it can be made with pantry items without needing to make another trip to the supermarket. So it’s the perfect “just in case” recipe to make when needed!

Blackberry Peaches and Cream Cake

This recipe is adapted from a recipe on Eagle Brand‘s website for Peaches and Cream Cake.

Blackberry Peaches and Cream Cake

Ingredients:

  • 1 package angel food cake mix (or frozen angel food cake, thinly sliced)
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 (4-serving size) package instant vanilla pudding mix
  • 1 pint heavy cream (or frozen whipped topping)
  • 1 tablespoon sugar
  • 1 teaspoon orange extract
  • ~1.5 pounds frozen peaches, thawed
  • ~1 pint fresh blackberries (or frozen fruit of your choice, thawed)

Begin by preparing your angel food cake mix in two loaf pans, according to package directions. Let cool completely. Once cool, run a knife around each of the loaf pans, and turn upside down to release the loafs. Thinly slice the loafs.

IMG_9313 IMG_9324

Arrange half the slices (about 1 loaf) on the bottom of a 13×9 inch baking dish.

IMG_9325

Combine the sweetened condensed milk, water, and almond extract in a large bowl, mixing well to combine. Add the pudding mix and mix well. Add to your fridge and chill for 5 minutes.

IMG_9326 IMG_9327

While the pudding sets, prepare your whipped cream. Add the heavy cream, sugar, and orange extract to a large bowl and whip on high until stiff peaks form. (To make this a “true” pantry dessert, you can use frozen whipped topping instead, just mix in the orange extract when folding it into the pudding mixture.)

IMG_9328 IMG_9329

After 5 minutes, fold the whipped cream into the pudding mixture until fully combined.

IMG_9330

Spread half of the cream mixture over the cake slices.

IMG_9331

Arrange half of the peach slices and half of the blackberries on top.

IMG_9334

Top with the remaining cake slices.

IMG_9335

Then top with the rest of the cream filling

IMG_9336

and the remaining blackberries and peaches (I’d suggest alternating the peaches and blackberries opposite of the prior layer so each bite gets peach AND blackberries). (To make this a “true” pantry dessert, substitute in any frozen berry you prefer, just fully thaw before using.)

IMG_93481

Chill for 4 hours or until set.

Blackberry Peaches and Cream Cake

Cut into squares to serve.

Blackberry Peaches and Cream Cake

This recipe was a hit!

Blackberry Peaches and Cream Cake

The angel food cake soaked in the cream filling. I love the combination of vanilla, orange, and almond

Blackberry Peaches and Cream Cake

You can substitute in any fruit you’d like, but I liked using a sweet fruit (peach) with a somewhat tart fruit (blackberries) for balance.

Blackberry Peaches and Cream Cake

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Blackberry Peaches and Cream Cake

Prep Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 12 servings

Blackberry Peaches and Cream Cake

Ingredients

  • 1 package angel food cake mix (or frozen angel food cake, thinly sliced)
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 1 (4-serving size) package instant vanilla pudding mix
  • 1 pint heavy cream (or frozen whipped topping)
  • 1 tablespoon sugar
  • 1 teaspoon orange extract
  • ~1.5 pounds frozen peaches, thawed
  • ~1 pint fresh blackberries (or frozen fruit of your choice, thawed)

Instructions

  1. Begin by preparing your angel food cake mix in two loaf pans, according to package directions. Let cool completely. Once cool, run a knife around each of the loaf pans, and turn upside down to release the loafs. Thinly slice the loafs.
  2. Arrange half the slices (about 1 loaf) on the bottom of a 13×9 inch baking dish.
  3. Combine the sweetened condensed milk, water, and almond extract in a large bowl, mixing well to combine. Add the pudding mix and mix well. Add to your fridge and chill for 5 minutes.
  4. While the pudding sets, prepare your whipped cream. Add the heavy cream, sugar, and orange extract to a large bowl and whip on high until stiff peaks form. (To make this a “true” pantry dessert, you can use frozen whipped topping instead, just mix in the orange extract when folding it into the pudding mixture.)
  5. After 5 minutes, fold the whipped cream into the pudding mixture until fully combined.
  6. Spread half of the cream mixture over the cake slices.
  7. Arrange half of the peach slices and half of the blackberries on top.
  8. Top with the remaining cake slices.
  9. Then top with the rest of the cream filling and the remaining blackberries and peaches (I’d suggest alternating the peaches and blackberries opposite of the prior layer so each bite gets peach AND blackberries). (To make this a “true” pantry dessert, substitute in any frozen berry you prefer, just fully thaw before using.)
  10. Chill for 4 hours or until set.
  11. Cut into squares to serve.
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https://icancookthat.org/2017/08/blackberry-peaches-and-cream-cake.html

Filed Under: Dessert, Make Ahead, North America, Nut Free, Vegetarian Tagged With: Almond Extract, Angel Food Cake, Blackberries, Cake, Cream, Dessert, Eagle Brand, Frozen Whipped Topping, Heavy Cream, I Can Cook That, Make Ahead, Orange Extract, Peach, Peaches, Recipe, Sugar, Sweetened Condensed Milk, Vanilla Pudding, Vegetarian, Whipped Cream

Comments

  1. CAFFAHOLIC says

    January 11, 2018 at 11:05 am

    exactly what i was looking for…super delicious, easy to prepare and takes less time. Thanks for sharing 🙂

    Reply

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