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Peaches and Cream Angel Cake

 9 Ratings
0 Comments
  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 12
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You can have it all with this dream cake—tempting taste and easy on the waist!

Ingredients

Plum Glaze

1/2
cup plum, strawberry or currant jelly
2
teaspoons cornstarch
1
tablespoon cold water

Cake

1
box Betty Crocker™ white angel food cake mix
1/2
teaspoon ground cinnamon
3
cups frozen (thawed) reduced-fat whipped topping
1
cup sliced peaches

Directions

  • 1 In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
  • 2 Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
  • 3 In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

Expert Tips

Bring out Mamma’s or Granny’s pedestal cake plate—this cake deserves the best!

Home-canned or frozen peaches add a homemade taste to this recipe. Just thaw and/or drain well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
270 mg
Potassium
150 mg
Total Carbohydrate
45 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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