Easy Canned Peach Dessert
This Easy canned peach dessert is so refreshing and light! Perfect for big crowds and so easy to make in advance! This will be your favorite summer treat.
I use canned peaches to save time for this recipe. You want to have another glass of this for sure! Desserts in little jars or glasses are my favorites like my No Bake Nutella Cheesecake Cherry Parfaits.
I have a big collection of little glasses because I love these little desserts which you can buy at the supermarket. You know I’m a big fan of everything sweet and if I see little chocolate cheesecakes in cute little glasses I have to buy them! Shame on me.
These little glasses come really handy when you want to make a good looking dessert for a big crowd. At the moment, I’m thinking about buying little bell jars with a lid to make storing and transporting easier (Don’t tell my husband!).
This refreshing Peach Dessert is great for big crowds! You can make it a day in advance, store it in the fridge and it will taste great. But you can also make a layered cake if you don’t want to assemble each glass. I love both versions! But for storing the glasses are great.
For the cake layer, I used the liquid from the canned peaches. It gives the cake a mild peach aroma and nothing get’s wasted. Using canned peaches guarantees that they are ripe and you save the time peeling and cooking them.
The Vanilla Sour Cream Layer makes this dessert so refreshing! And it’s really easy to make Vanilla pudding from scratch, just put all the ingredients in cold milk, bring to a boil while whisking and 30 seconds later you have the best vanilla pudding! Warm, creamy and with real vanilla. This pudding would make a great dessert on its own.
When the pudding has room temperature you add the sour cream and the diced peaches! Don’t scrap the bowl to good when assembling the glasses, a perfect treat for your hard work in the kitchen.
And don’t forget to eat the leftover cake from cutting out the circles! Nothing gets wasted in my kitchen!
Easy Canned Peach Dessert
- 1 stick butter, room temperature
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 eggs
- 1 29 oz can peaches
Vanilla Sour Cream Layer
- 1 cup milk
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 8 oz . Sour cream
- Preheat oven to 350°F (177°C). Spray or lightly butter a quarter sheet pan. Set aside.
- Make the cake: Whisk the flour, baking powder, and salt together in a bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed in a large bowl until creamy, about 4 minutes. With the mixer running on low speed, add the eggs one at a time. Beat on medium-high speed until combined.
- With the mixer running on low speed, add the flour mixture and 1/2 cup of liquid from the canned peaches.Don't overmix.
- Pour batter evenly into the quarter sheet pan. Bake for around 20 minutes or until a toothpick comes out clean. Allow cake to cool completely.
- Make the Vanilla Pudding: Pour the milk into a small pot, add 1/4 cup granulated sugar, 1 egg yolk, vanilla extract and 2 tbsp cornstarch. Whisk everything together until smooth then turn on the heat and whisk constantly until the mixture starts to boil. Let it boil for 30 seconds. The cornstarch will thicken the mixture and makes the pudding creamy. Turn off the heat and let the pudding cool down. To prevent that a skin forms on the pudding continue stirring occasionally or press plastic wrap onto the surface of the pudding.
- In the meantime drain the peaches and dice half of them into small pieces. These will go into the Vanilla Sour Cream Mixture. Puree the other half in a food processor. Set aside.
- When the pudding is at room temperature add the sour cream and the diced peaches. Whisk until combined.
- Assemble the dessert in glasses: Use a cookie cutter or a glass to cut out circles with the same diameter like the glasses you want to use for this dessert. Put the cake layer into all your glasses. Mine had a diameter of 3 inches and I got 12 circles out of a quarter sheet pan. Divide the Vanilla Sour Cream Mixture between the glasses, leave a little bit of room for the peach puree. Use a spatula or a spoon to smooth the Vanilla Mixture then add the puree on top.
- Cover the glasses with lids or plastic wrap and put them in the fridge! You can make this dessert one day in advance, just keep the glasses in the fridge until you are ready to serve them.
If you like little desserts like me then this Copycat Lindor Truffle Chocolate Dessert is perfect for you!