Brown Sugar Peach Icebox Cake
An easy make-ahead dessert layering store-bought pound cake with brown-sugar whipped cream and canned peaches—assembled in minutes and chilled until serving.
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
Steps
- Remove 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 peaches, preserves, salt, and 3 tablespoons brown sugar in a bowl; set aside.
- Add heavy cream, remaining 3 tablespoons brown sugar, and 2 tablespoons reserved peach juice to a bowl. Whip until firm peaks form.
- Place one cake slice in the lined pan and press slightly. Top with a third of the whipped cream and a thin layer of peach mixture. Repeat twice, saving some peaches for serving.
- Loosely cover with overhanging plastic wrap and chill 3 to 4 hours. Reserve any extra peach mixture.
- Lift cake from pan using plastic wrap and discard wrap. Garnish with basil, slice, and serve with reserved peaches spooned over the top.