Peach & Custard Cake


Assyrian Dishes © ALL RIGHTS RESERVED. 

Box Vanilla Cake Mix
1 cup Milk
1/2 cup Vegetable Oil
3 Eggs
Jell-O Vanilla Pudding Packet
2 cups Cold Milk 
Cool Whip (whipped cream)
6 Peaches

  • Preheat the oven to 350 deg F or 180 deg C
  • Add the cake mix in a mixer
  • Add the milk, oil & eggs & mix until well combined
  • Spray some non-stick spray in a 15x10 inch glass dish
  • Pour the cake batter in the dish & tap to remove air bubbles
  • Bake for 30-35 minutes, test with a tooth pick to check
  • Set aside to cool down
  • Open 3 of the peaches & cut them in mall pieces
  • Cut the other 3 peaches in slices
  • Add the vanilla pudding packet in a bowl & pour the cold milk in the bowl
  • Whisk until it thickens
  • Mix in the chopped pieces of peaches in the custard
  • Using the end of a wooden spoon, poke holes in the cake
  • Pour the custard mix on top of the cake
  • Spread all over the cake
  • Refrigerate for 1/2 an hour
  • Add cool whip on top of the cake & spread all over
  • Place the peach slices on top