Ingredients for Peach Cream Cake
- Angel Food Cake
- Sweetened Condensed Milk
- Water
- Almond Extract
- Vanilla Instant Pudding Mix
- Whipping Cream
- Fresh Peaches
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How to Make Peach Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the Eagle Brand condensed milk, eggs, and vanilla extract. Beat until well blended.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the peeled and sliced peaches.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. For extra indulgence, top with whipped cream and fresh peach slices!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
222g
Fat
82g
Carbs
23g
