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.
Ingredients
Scale
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)
Instructions
- Preheat oven to 350°F and prepare vanilla cake mix in a 9×13 inch pan, allowing it to cool completely after baking.
- Macerate sliced peaches by combining them with sugar, letting them rest for 20 minutes to release natural sweetness and create a syrupy texture.
- Whip heavy cream with sugar and vanilla extract until stiff, voluminous peaks form, creating a light and airy base for the dessert.
- 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.
- 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.
- Repeat the layering process, ensuring each component is evenly distributed for a balanced flavor profile and visual appeal.
- 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.
- 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