Peaches 'n Cream Cake

 

1/2

cup plum, strawberry or currant jelly

2

teaspoons cornstarch

1

tablespoon cold water

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.