Peach Refrigerator Cake is a no cook and easy cake recipe that requires bare minimum ingredients. The procedure is almost the same as making Mango Royale although the later uses mangoes and crushed graham crackers for the ingredients.
I like this recipe because it is pretty real easy to make and the ingredients are always readily available at the local grocery store. Sometimes I use fruit cocktail as an alternative in case I am craving for a multiple fruity taste.
Although refrigerator is mentioned in the name of this recipe, you can always use the ever reliable freezer if in case you don’t have enough time.
You might also want to check this Pineapple Cake with Cream Cheese Frosting. It is something that you might want to do over the weekend. Enjoy!
Try this recipe and let me know what you think.
Peach Refrigerator Cake
Ingredients
- 30 ounces sliced peaches
- 14 ounces condensed milk 1 can
- 8 ounces table or all purpose cream
- 8 to 12 pieces graham crackers
Instructions
- Combine condensed milk and table cream and mix thoroughly. Refrigerate for 3 hours to thicken the mixture.
- Arrange a layer of graham crackers in a baking pan or any container of your choice.
- Pour half of the condensed milk and table cream mixture over the arranged graham crackers and spread until the crackers all well covered.
- Arrange some sliced peaches on top of the mixture (you may slice the peaches in half to make it thinner).
- Place another layer of graham crackers over the peaches.
- Pour-in the remaining mixture over the second layer of graham crackers and spread evenly.
- Top the mixture with the remaining sliced peaches.
- Refrigerate overnight.
- Serve for dessert. Share and enjoy!
Nutrition
Watch the video on How to Make Peach Refrigerator Cake
bam says
hi, can i use nutriwhip? cause usually theres no all purpose cream in grocery stores here and i dont wanna waste it either. thank you
Juan says
hi, i tried following your recipe but the condensed milk and all-purpose cream combination didn’t become thick enough after 3 hours. thus, the cake looked soggy. any recommendation to prevent this? it tastes great though!
Mae says
Hi Juan,
You need to chill in the refrigerator the all purpose cream hours before you use it, 6 hours maybe, for thicker results.
That’s what I do, everytime I make my Mango Float.
Roland says
can i used full cream milk for all purpose cream? please advise, tnx
Panlasang Pinoy says
Roland, full cream milk is not thick enough to get the texture that we want.I strongly suggest all purpose or table cream for this recipe. Hope this helps.
bhing says
hay..kakagutom tuloy….
thanks for sharing this recipe…
jan says
kuya sakin malupit ung isang layer peach with fruit cocktails tapos ung second layer manga nmn w/ fruit cocktails dn chalap. thanks pala sa recipe
jayjaymaymay says
hello po.. how do you curve the edges of the crackers?
Maricel Karkas says
thanks for your sharing recipes for pinoy foods.
Jenifer says
You are chinito, I was imagining a dark Filipino guy. Anyway, thanks so much for sharing us your delicious recipes. My mom makes money now by making your siopao recipe.
joycebinct says
um, how about vanilla waffers, will those do instead of the graham crackers?
Panlasang Pinoy says
Hi jemma, table cream will do too.
Maria says
i’m excited to try….kaka-miss kasi pagkaing pinoy…..i’m craving for filipino food.
Panlasang Pinoy says
You can use any brand Catherine.
[email protected] says
Hi there!
Firstly, Amazing site you got here. I frequently check it for pinoy-style recipes and it trully is awesome. The peach ref cake recipe is nostalgic to me coz my granny used to make it using mango. She also calls it Mango Float. I love the taste (perfect comfort food) but my issue with it is the fact that it turns to ‘melt’ once outside the ref; and once slices have been taken, the milk mixture oozes into the empty space and ruins the aesthetics. So, I devised an alternative/ similar recipe that doesn’t depend much on the ref. I combine coconut milk, shredded kaffir lime leaves, full cream, condensed milk & clear gulaman in a sauce pan and bring to a boil then strain the leaves. I keep this failry heated while I do the graham & peach layers. Once done, a few hours in the ref is all it needs for the gel to set. It’s like having a pannacotta-ref cake hybrid. It doesn’t melt and the texture is silky and soft. ^_^
Aloha! from Beth says
I used to do this in PI using mango. We called it Mango Float. I went to Costco the other day and they have ripe mango from Mexico, i bought it though it’s not quite as good as Philippines mango (best mango in the planet) but it’s better than using Hawaiian mango (this one has different taste). I also have cans of peaches in my pantry and I’m planning to invent something like mixing the peaches and mango. Can I call this as “PM Refrigerator Cake or PMRC? sounds funny. Hmmmm… can’t imagine how does it taste like. We’ll see!!!…
Panlasang Pinoy says
Aloha Beth. Sounds like a nice idea. Let me know how it turned out so that we can try doing the same. Regards to our kababayans there in Hawaii.
jhing says
Hello po, first i would like to thank you for posting the Egg pie recipe, last Sunday i made 2 pies and it came out like what my Father usually bought b-4 15 years ago, dun s kanto s amin n me bakery hihi,:) sobrang hapi ako kc after a decade i got a chance to taste it again because of ur site, at ang nka2tuwa i made it by myself thru u of course, thank u so much po. Me request lng sna me bka pede din po kaung mag post ng Buko pie, thank u. God Bless and more power!
venus cardoza says
love it,try ko to sa next off ko
teddi says
yes, i like the recipe for it. i used to eat it backin the philippines. pls….pls…..
doray says
sir,
thanks for posting this recipe…peach refrigerator cake.
i’ve been looking for this as an alternative for mango.
Panlasang Pinoy says
Yes Claire, this goes well with mango too. We’ll try to do that soon.
anne says
this is good!
should work as well with lady fingers.
thanks