Brown Sugar Peach Icebox Cake
A no-fuss make-ahead dessert stacking store-bought pound cake with brown-sugar whipped cream and canned peaches—put together in minutes, then chilled until you serve.
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
- Take the pound cake out of its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Cut the cake horizontally into 3 equal slices.
- Combine peaches, preserves, salt, and 3 tablespoons brown sugar in a bowl; set aside.
- Whip heavy cream with the remaining 3 tablespoons brown sugar and 2 tablespoons reserved peach juice until firm peaks form.
- Set one cake slice in the lined pan and press gently. Spread a third of the whipped cream and a thin layer of peach mixture on top. Repeat twice, holding back some peaches for serving.
- Cover loosely with the overhanging plastic wrap and chill 3 to 4 hours. Keep any leftover peach mixture.
- Lift the cake from the pan using the plastic wrap and discard the wrap. Garnish with basil, slice, and spoon reserved peaches over each serving.