Dreamy Peaches and Cream Punch Bowl Cake Recipe for Any Occasion

Summer’s sweetest indulgence, this peaches and cream punch bowl cake blends nostalgia with refreshing flavor.

Creamy layers invite delightful memories of backyard gatherings and lazy afternoon treats.

Cool desserts like this bring instant smiles to everyone around the table.

Each spoonful promises a delectable journey through soft cake, luscious peaches, and billowy cream.

Seasonal fruit adds natural brightness to this classic Southern-style dessert.

Decadent yet simple, the recipe comes together with minimal effort and maximum deliciousness.

Peaches And Cream Punch Bowl Cake Treats

• Make in Advance: Perfect for preparing ahead, this dessert actually gets better as it sits, allowing flavors to blend and develop deeper complexity.
• Crowd-Pleasing Dessert: Designed to serve a group, this punch bowl cake brings people together with its stunning layered presentation and irresistible sweet peach flavor.
• Beginner-Friendly Recipe: No complicated techniques required – simple mixing and layering make this dessert accessible for cooks of all skill levels, guaranteeing a delicious result every single time.
• Versatile Celebration Treat: Ideal for summer gatherings, potlucks, family reunions, or any occasion where you want a show-stopping dessert that feels both impressive and comforting.

Ingredients For Peaches And Cream Punch Bowl Cake

• Vanilla Cake Mix: A convenient base that provides a soft and sweet foundation for the dessert.
• Baking Pan: A 9×13 inch pan ensures the cake is baked to the perfect size for layering.

• Fresh Peaches: Juicy peaches that add a natural sweetness and vibrant color to the punch bowl cake.
• Granulated Sugar: Helps to macerate the peaches and draw out their natural juices.

• Heavy Whipping Cream: Creates a light and airy texture that makes the dessert feel luxurious.
• Sweetened Condensed Milk: Adds rich sweetness and helps bind the creamy layers together.
• Vanilla Pudding Mix: Provides a smooth, creamy consistency and enhances the overall flavor.
• Milk: Helps to create a silky and well-blended pudding mixture.
• Vanilla Extract: Adds a warm, classic flavor to the whipped cream.

• Whipped Topping (Thawed): Provides a fluffy and decorative final layer to the dessert.
• Mint Leaves, Peach Slices: Optional garnishes that add a fresh and elegant touch.

How To Make Peaches And Cream Punch Bowl Cake

Step 1: Bake The Vanilla Cake

Prepare a vanilla cake using boxed mix and bake in a 9×13 inch pan. Once baked, let the cake cool completely at room temperature. The cake should be soft and golden brown.

Step 2: Create Juicy Peach Mixture

In a mixing bowl, slice fresh peaches and sprinkle sugar over them. Allow the peaches to rest for 20 minutes, letting natural juices develop and create a sweet syrup.

Step 3: Whip Up Dreamy Cream

Using an electric mixer, whip heavy cream with sugar and vanilla extract. Beat until the mixture forms stiff, billowy peaks that hold their shape perfectly.

Step 4: Prepare Creamy Filling

• Sweetened condensed milk
• Vanilla pudding mix
• Milk

Whisk until smooth. Gently fold the whipped cream into this mixture, maintaining its light and airy texture.

Step 5: Layer The Delightful Dessert

• First layer: Half of cake cubes
• Second layer: Half of creamy mixture
• Third layer: Half of macerated peaches

Repeat these layers once more for a stunning visual effect.

Step 6: Add Finishing Touches

Spread thawed whipped topping over the final layer. Optionally, garnish with fresh peach slices or delicate mint leaves for an elegant presentation.

Step 7: Chill And Serve

Refrigerate the dessert for at least 4 hours or overnight. This resting time allows flavors to blend and the dessert to set perfectly.

Tips For Peaches And Cream Punch Bowl Cake

• Enhance Cake Texture: Use room temperature ingredients for a softer, more even cake that blends perfectly with creamy layers.
• Prevent Peach Browning: Sprinkle lemon juice over sliced peaches to maintain their bright color and prevent oxidation.
• Whip Cream Like a Pro: Chill your mixing bowl and whisk beforehand for faster, fluffier whipped cream with more volume.
• Make It Lighter: Substitute regular whipped cream with Greek yogurt or low-fat whipped topping for a healthier version of this indulgent dessert.
• Boost Flavor Depth: Add a splash of almond extract to the whipped cream for a subtle, sophisticated flavor that complements the peaches.

Variations For Peaches And Cream Punch Bowl Cake

• Gluten-Free Peach Delight: Replace vanilla cake mix with gluten-free cake mix and use certified gluten-free pudding mix for celiac-friendly version.
• Low-Sugar Summer Treat: Substitute sugar with stevia or monk fruit sweetener, and use sugar-free pudding mix to reduce overall sugar content.
• Tropical Fruit Remix: Swap peaches with fresh mango or pineapple chunks, adding a Caribbean-inspired flavor profile to the classic dessert.
• Vegan Berry Bowl Cake: Use coconut whipped cream, dairy-free vanilla pudding mix, and plant-based cake mix to create a completely vegan alternative that maintains the creamy texture and sweet taste.

Pairing Suggestions For Peaches And Cream Punch Bowl Cake

• Pair Sweet Moscato Wine: Light, fruity Moscato complements the dessert's sweetness, enhancing the peach and cream flavors with its delicate effervescence.
• Serve Chilled Peach Bellini: Create a matching cocktail using fresh peach puree and sparkling wine, mirroring the cake's peachy profile and creating a cohesive flavor experience.
• Match Vanilla Bean Ice Cream: Scoop a small portion of premium vanilla bean ice cream alongside the cake to amplify the creamy texture and add an extra layer of indulgence.
• Recommend Almond Biscotti: Offer a crisp, nutty almond biscotti on the side, providing a delightful textural contrast and a subtle crunch that balances the cake's soft, creamy layers.

Storage Advice For Peaches And Cream Punch Bowl Cake

• Keep the punch bowl cake covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. Place in the coldest part of the fridge to maintain freshness.
• Wrap individual portions tightly in plastic wrap, then aluminum foil. Store in freezer-safe containers for up to 2 months. Prevent freezer burn by removing excess air from the wrapping.
• Transfer frozen portions to the refrigerator overnight for gradual, even thawing. Avoid room temperature thawing to maintain texture and prevent bacterial growth.
• Enjoy the punch bowl cake chilled, as reheating may compromise its delicate layered texture. If desired, let it sit at room temperature for 10-15 minutes before serving to soften slightly.

FAQs About Peaches And Cream Punch Bowl Cake

• Is this dessert difficult to make?

This punch bowl cake is surprisingly easy to prepare. Even beginner bakers can successfully create this dessert with basic baking skills and following the step-by-step instructions.

• Can I use fresh or canned peaches?

Fresh peaches are recommended for the best flavor and texture. However, if fresh peaches are not in season, you can substitute with high-quality canned peaches, just be sure to drain them well before using.

• How far in advance can I make this dessert?

You can prepare this punch bowl cake up to 24 hours before serving. In fact, letting it sit overnight in the refrigerator helps the flavors blend and enhances the overall taste of the dessert.

Peaches And Cream Punch Bowl Cake Recipe

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• Total Time: 5 hours
• Yield: 12 1x

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Description

Peaches and cream punch bowl cake delivers a summer symphony of sweet, creamy layers that dance with fresh peach magic. Southern hospitality shines through this elegant dessert, inviting you to savor each luscious spoonful of fruity, velvety bliss.

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Ingredients

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Main Ingredients:

• 1 box vanilla cake mix
• 2 pounds (907 grams) fresh peaches, peeled and sliced
• 2 cups (480 milliliters) heavy whipping cream
• 1 package frozen whipped topping, thawed (8 ounces / 226 grams)

Sweeteners and Milk:

• 1 cup (200 grams) sugar
• 1 can sweetened condensed milk (14 ounces / 397 grams)
• 1 cup (240 milliliters) milk

Additional Ingredients:

• 1 package instant vanilla pudding mix (5.1 ounces / 145 grams)
• 1 teaspoon vanilla extract
• Eggs (as called for on cake mix box)
• Oil (as called for on cake mix box)
• Water (as called for on cake mix box)

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Instructions

1. Preheat oven to 350°F and prepare vanilla cake mix in a 9×13 inch pan, allowing it to cool completely after baking.
2. Macerate sliced peaches by combining them with sugar, letting them rest for 20 minutes to release natural sweetness and create a syrupy texture.
3. Whip heavy cream with sugar and vanilla extract until stiff, voluminous peaks form, creating a light and airy base for the dessert.
4. Create a silky custard-like mixture by blending sweetened condensed milk, vanilla pudding mix, and milk until perfectly smooth, then gently incorporate the whipped cream.
5. Transform the punch bowl into a stunning layered dessert by strategically placing cake cubes as the foundation, followed by a generous spread of creamy mixture and juicy peach slices.
6. Repeat the layering process, ensuring each component is evenly distributed for a balanced flavor profile and visual appeal.
7. Crown the dessert with a cloud-like layer of thawed whipped topping, optionally embellishing with delicate peach slices or fresh mint leaves for an elegant finish.
8. Refrigerate for a minimum of 4 hours, allowing the flavors to harmonize and the dessert to set into a decadent, cohesive treat perfect for summer gatherings.

Notes

• Use room temperature ingredients to ensure smooth mixing and better incorporation of flavors.
• Drain excess peach juice before adding to prevent the cake from becoming too soggy.
• Swap vanilla cake for a gluten-free option to make the dessert celiac-friendly.
• Experiment with alternative fruits like strawberries or mixed berries for seasonal variations.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 460
• Sugar: 50 g
• Sodium: 210 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 62 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 70 mg