Peaches 'n Cream Angel Cake

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

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( 9 Ratings)

9 Ratings

5 Stars 67%

4 Stars 22%

3 Stars 11%

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Prep Time 15 min
Total Time 3 hr 0 min
Servings 12

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

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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.