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.
Photo: Sheri Giblin; Prop Styling: Claire Spollen; Food Styling: Chelsea Zimmer
Try the swap in a bread pudding: King Cake Bread Pudding with Chicory Ice Cream
Photo: Jennifer Causey
Try the swap with these Molten Red Velvet Cakes.
Photo: Hector Manuel Sanchez; Prop Styling: Mary Clayton Carl; Food Styling: Katelyn Hardwick
Try the swap with something savory: Savory Crawfish Beignets with Cayenne Powdered Sugar
Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
For more tips on using evaporated milk in recipes, see 7 Ways with Evaporated Milk.