This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it’s time to serve.
| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- One 16-ounce frozen pound cake, thawed
- One 29-ounce can sliced peaches, drained and juice reserved
- 1/4 cup peach preserves
- Pinch kosher salt
- 6 tablespoons brown sugar
- 1 1/2 cups heavy cream
- Fresh basil, to garnish
Instructions
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 463 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 4 g |
| Cholesterol | 99 mg |
| Sodium | 256 mg |
Reviews
I didn’t have peaches but I did have strawberries….so good & so easy!!!
It is DELICIOUS! Fast to make too. I used all of the reserved juice and added the brown sugar and peach preserves to it too and spooned over the slices. Omg and the whipped cream made with peach juice and brown sugar. Make extra!
The longer it sits in the fridge the better. Keeper recipe fir sure! This would be great with berries instead of peaches too. Love her recipes!
Made this over the weekend for a Labor Day Party. I added blueberries to the peaches. Didn’t have the peach preserves. I used whipped topping added vanilla extract and cinnamon to that. Used the peach syrup to drizzle each serving. Easy make ahead dessert and everyone liked it.
Just watched this video on Food Network, is that not a snake in the bottom of the refrigerator when she is removing the desert? Looks like a coral snake.
Please people….explain your rating. Otherwise we don’t know what doesn’t work!
Great easy dessert. It was a crowd pleaser.
This looks amazing. Can I make it the night before? For Father’s Day
This was delicious – a hit with the entire family! I am going to try a lighter variation with angel food cake.
With the homemade whip cream and peach juice, over the top. Thank you for a refreshing Memorial Day treat. Love you Ree and congrats Paige, you will do amazing in your career!!
Susan Dinse
Sarasota, FL
Susan Dinse
Sarasota, FL