Blackberry Peaches and Cream Cake

• 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.

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

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.

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.)

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

Spread half of the cream mixture over the cake slices.

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

Top with the remaining cake slices.

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.)

Chill for 4 hours or until set.

Cut into squares to serve.

This recipe was a hit!

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

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.

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Blackberry Peaches and Cream Cake

Prep Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 12 servings

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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