Peach Refrigerator Cake


by: Tina (PinayInTexas)

I personally love cakes! I won't say all kinds of cake, but most kinds of cake. Beautifully frosted and decorated cakes always mesmerize me. They're like stunning works of art for me. But back when I was a little girl, there's this cake that I really like. It's not's not doesn't even have frosting...but my birthdays wouldn't be complete without it even if I have a beautiful store bought cake. I'm talking about the famous Refrigerator Cake. Before my mom got her wonder oven (which she used to bake her delicious cakes), refrigerator cake was the only cake she could make. She used to make it using broas (ladyfingers) with mango topping. When I was in college, I started making ref cake on my own and I found out that honey graham crackers work better on it. So that's what I've been using since then. I've tried different toppings aside from mango like canned peach, fruit cocktail, sweetened strawberries and coarsely chopped Oreo but I like mango and canned peach the best. The only drawback with mango is that the taste changes after a couple of days, so I used canned peach more often.


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serves: 12

18 honey graham crackers

2 cans 7.6oz Nestle Table Cream

1 can 14oz condensed milk

1 envelope Knox unflavored gelatine

1 can 15oz sliced peach (reserve the syrup for the gelatin)


Nutrition Facts
Peach Refrigerator Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 228

  • Total Fat: 5.3 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 16.4 mg
  • Sodium: 141.6 mg
  • Total Carbs: 41.3 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 33.8 g
  • Protein: 4.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  In a bowl, mix table cream & condensed milk thoroughly.

2.  Spread about 6 Tbsp of the mixture on a 9.5" round dish, arrange a layer of graham crackers on top of it (you might want to crumb the graham crackers to fill uneven spaces), then make another layer of the cream & condensed milk mixture, then another layer of graham crackers and so on until you have made 4 layers of each, the cream and milk mixture being the top layer. Arrange the peach & raisins however you want it. Put in freezer for about 15-20 minutes.

3.  Meanwhile, cook the gelatin according to package directions. Allow to cool down and then using a spoon, gently pour over on top of the cake until fully covered.

4.  Chill for at least 3 hours before serving. Best if chilled overnight. Slice and serve.

Cooks' note:
Best if chilled overnight.

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