1 box white cake batter, prepared according to package instructions
Filling
6 peaches, peeled and chopped
6 tablespoons sweetened condensed milk
1 tablespoon heavy cream
Topping
2 cups whipped cream (120 g)
2 peaches, thinly sliced
Nutrition Info
Calories 249
Fat 6g
Carbs 47g
Fiber 2g
Sugar 33g
Protein 3g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
3. Step
Bake for 25 minutes, or until the center is cooked through.
4. Step
In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
5. Step
Remove cake from oven and let cool for 30 minutes or until room temperature.
6. Step
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.
7. Step
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.
8. Step
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.
