Close-up of Brown Sugar Peach Ice Box Cake, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Brown Sugar Peach Icebox Cake

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  • Level: Easy
  • Total: 3 hr 20 min (includes chilling time)
  • Active: 20 min
  • Yield: 8 servings
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it’s time to serve.



  1. Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
  2. Slice the cake horizontally into 3 equal slices.
  3. Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
  4. Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
  5. Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
  6. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
  7. To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.