Ingredients
12
12 servings
- •1 box white cake batter, prepared according to package instructions
- •6 peaches, peeled and chopped
- •6 tablespoons sweetened condensed milk
- •1 tablespoon heavy cream
- •2 cups whipped cream
- •2 peaches, thinly sliced
Instructions
- Preheat the oven to 350°F (180°C).
- Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
- Bake for 25 minutes, or until the center is cooked through.
- In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
- Remove cake from oven and let cool for 30 minutes or until room temperature.
- Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
- Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
- Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
- Pairs well with Chardonnay.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 249
- Carbohydrate: 47g
- Fat: 6g
- Fiber: 2g
- Protein: 3g
- Sugar: 33g
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