Peach Pudding Cake Recipe
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Ingredients: |
Ingredients: 1 box white cake mix
1 box white chocolate instant pudding
1 box cheesecake instant pudding
1 can sliced peaches in syrup - diced
1 large tub of whip cream
½ cup milk
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Directions: |
Directions:Prepare cake mix according to box instructions but also add in 1 box of white chocolate instant pudding (powder only). Bake cake in any type of cake pan you want (according to box instructions), set aside to cool.
For Icing: Add box of cheesecake instant pudding and ½ cup of milk to a bowl. Whisk so that pudding mixture is thick but smooth. You may need to add an additional ¼ cup of milk to get creamy consistency. Fold in ¾ of the tub of whip cream. Fold and mix until pudding mixture is incorporated. Allow to chill in the fridge. This will create a nice firm “mousse” that you will use to ice the cake.
Drain all the syrup from the canned peaches and set the syrup aside. Dice the peaches. Once cake has completely cooled, spoon some of the peach syrup onto the bottom half of the cake. Next add a layer of mousse icing and then add a layer of diced peaches. Place the second half of the cake gently on top and spoon some of the peach syrup onto the top. Use the rest of the mousse to ice the entire cake. Place cake in refrigerator for at least an hour to help mousse icing to set. |
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