This easy Pioneer Woman Peach and Brown Sugar Icebox Cake is a creamy, no-bake dessert that’s perfect for any occasion. With simple ingredients like pound cake and peaches, it’s a flexible treat that’s both refreshing and indulgent. Chill it for a few hours, and you’ve got a delicious dessert ready to serve!
Ingredients Needed
- 1 (16-ounce) frozen pound cake, thawed
- 1 (29-ounce) can sliced peaches, drained (reserve juice)
- 1/4 cup peach preserves
- Pinch of kosher salt
- 6 tablespoons brown sugar, divided
- 1 1/2 cups heavy cream
- Fresh basil leaves, for garnish
How To Make Peach and Brown Sugar Icebox Cake
- Prepare the Pan: Remove the pound cake from its pan and line the pan with plastic wrap, leaving enough overhang for wrapping later.
- Slice the Cake: Slice the pound cake horizontally into three equal layers.
- Make Peach Mixture: In a bowl, combine the drained peaches, peach preserves, a pinch of kosher salt, and 3 tablespoons of brown sugar. Set aside.
- Whip the Cream: In another bowl, mix the heavy cream, remaining 3 tablespoons of brown sugar, and 2 tablespoons of reserved peach juice. Whip until firm peaks form.
- Assemble the Cake: Place one layer of cake into the prepared pan and press gently to flatten. Spread 1/3 of the whipped cream over the cake, followed by a thin layer of the peach mixture. Repeat the process two more times, saving the remaining peach mixture for serving.
- Chill the Cake: Loosely cover the cake with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours.
- Serve: Carefully lift the cake from the pan using the plastic wrap and discard the wrap. Garnish with fresh basil leaves and slice. Serve with the reserved peach mixture spooned over the top.
Recipe Tips
- Use Fresh Peaches for Extra Flavor: While canned peaches work fine, using fresh peaches will make your cake even more flavorful and refreshing. Slice them thinly to layer easily.
- Chill the Cake Long Enough: Make sure to chill the cake for at least 3-4 hours. This helps the flavors to blend and the layers to set, making the cake easier to slice.
- Whip the Cream to Firm Peaks: For the best texture, make sure the whipped cream forms firm peaks. This will help it hold its shape and create a smooth, creamy layer.
- Use a Serrated Knife for Slicing: When slicing the pound cake, use a serrated knife. This will give you clean, even slices without squishing the cake.
- Don’t Skip the Basil Garnish: Fresh basil leaves not only add a pop of color but also a fresh, herbal flavor that balances the sweetness of the cake.
How To Store Leftovers
Cover leftovers peach and brown sugar icebox cake with plastic wrap or put it in an airtight container. Keep it in the fridge for up to 3 days.
Nutrition Facts
- Calories: 463
- Total Fat: 24 g
- Saturated Fat: 15 g
- Cholesterol: 60 mg
- Sodium: 150 mg
- Potassium: 150 mg
- Total Carbohydrate: 60 g
- Dietary Fiber: 1 g
- Sugars: 45 g
- Protein: 4 g
More Pioneer Woman Recipes:
Pioneer Woman Peach and Brown Sugar Icebox Cake
Description
This easy Pioneer Woman Peach and Brown Sugar Icebox Cake is a creamy, no-bake dessert that’s perfect for any occasion. With simple ingredients like pound cake and peaches, it’s a flexible treat that’s both refreshing and indulgent. Chill it for a few hours, and you’ve got a delicious dessert ready to serve!
Ingredients
Instructions
- Prepare the Pan: Remove the pound cake from its pan and line the pan with plastic wrap, leaving enough overhang for wrapping later.
- Slice the Cake: Slice the pound cake horizontally into three equal layers.
- Make Peach Mixture: In a bowl, combine the drained peaches, peach preserves, a pinch of kosher salt, and 3 tablespoons of brown sugar. Set aside.
- Whip the Cream: In another bowl, mix the heavy cream, remaining 3 tablespoons of brown sugar, and 2 tablespoons of reserved peach juice. Whip until firm peaks form.
- Assemble the Cake: Place one layer of cake into the prepared pan and press gently to flatten. Spread 1/3 of the whipped cream over the cake, followed by a thin layer of the peach mixture. Repeat the process two more times, saving the remaining peach mixture for serving.
- Chill the Cake: Loosely cover the cake with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours.
- Serve: Carefully lift the cake from the pan using the plastic wrap and discard the wrap. Garnish with fresh basil leaves and slice. Serve with the reserved peach mixture spooned over the top.
Notes
- Use Fresh Peaches for Extra Flavor: While canned peaches work fine, using fresh peaches will make your cake even more flavorful and refreshing. Slice them thinly to layer easily.
- Chill the Cake Long Enough: Make sure to chill the cake for at least 3-4 hours. This helps the flavors to blend and the layers to set, making the cake easier to slice.
- Whip the Cream to Firm Peaks: For the best texture, make sure the whipped cream forms firm peaks. This will help it hold its shape and create a smooth, creamy layer.
- Use a Serrated Knife for Slicing: When slicing the pound cake, use a serrated knife. This will give you clean, even slices without squishing the cake.
- Don’t Skip the Basil Garnish: Fresh basil leaves not only add a pop of color but also a fresh, herbal flavor that balances the sweetness of the cake.
Pioneer Woman Peach and Brown Sugar Icebox Cake