Evaporated skim milk is creamier and richer than fresh skim milk, but it won't whip or thicken the way cream does. It really depends what function the cream has in your recipe. If heavy cream is a liquid ingredient in a baked good, you should be okay.
Here are a few recipes for which this swap might prove successful:
Swap evaporated skim milk for heavy cream in this Yogurt Pound Cake with Pomegranate Syrup.
Try the swap in a bread pudding: King Cake Bread Pudding with Chicory Ice Cream
Try the swap with these Molten Red Velvet Cakes.
Try the swap with something savory: Savory Crawfish Beignets with Cayenne Powdered Sugar
For more tips on using evaporated milk in recipes, see 7 Ways with Evaporated Milk.