Peaches and Cream Angel Cake

Peaches and Cream Angel Cake

You can have it all with this dream cake—tempting taste and easy on the waist!

Prep Time

15

Minutes

Total Time

3:00

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Bring out Mamma’s or Granny’s pedestal cake plate—this cake deserves the best!
Substitution
Home-canned or frozen peaches add a homemade taste to this recipe. Just thaw and/or drain well.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 2 g,),
  • Cholesterol 0mg;
  • Sodium 270 mg;
  • Total Carbohydrate 45 g
    • (Dietary Fiber 0g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.