This peach angel food cake is a great tasting, super easy (not to mention low-fat and low-calorie) dessert! Serve with whipped topping, if desired.
Submitted by Amy Brolsma
Updated on March 22, 2023
Yield:
1 tube pan, or 2 loaf pans
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Ingredients
This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.
Original recipe (1X) yields 14 servings
1(15.25 ounce) packageangel food cake mix
1(15 ounce) candiced peaches
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Combine cake mix and peaches with juice (do not add water) in a large bowl; mix until batter is well combined. Pour batter into an ungreased 10×4-inch tube pan.
Bake in the preheated oven until the top is dark golden brown and the cracks feel very dry and not sticky, 37 to 47 minutes.
Remove cake from the oven and immediately turn the pan upside down onto a glass bottle until cake is completely cool. Run a knife around the edges and remove cake from the pan. Slice with a serrated knife using a sawing motion.
Tips
You can also bake the cake in two ungreased 9×5-inch loaf pans. Bake in the preheated oven until the tops are dark golden brown and the cracks feel very dry and not sticky, 35 to 45 minutes.
Nutrition Facts (per serving)
86
Calories
0g
Fat
20g
Carbs
2g
Protein
Nutrition Facts
Servings Per Recipe 14
Calories 86
% Daily Value *
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
228mg
10%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
2%
Total Sugars
2g
Protein
2g
4%
Vitamin C
1mg
1%
Calcium
44mg
3%
Iron
0mg
1%
Potassium
51mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Photos of Peach Angel Food Cake
Photo by Allrecipes Member
Photo by ShinyMash2690
The recipe was Quite savory. Since I like being very creative in the kitchen. I created a savory Carmel’s house with the leftover syrup from the peaches.Also, adding just a touch of vanilla brown sugar shouldn’t be cinnamon and a – of nutmeg. It became the wonderful golden caramel talking on the age of food cake.
I read a lot of reviews before I tried it. I was trying to clean out the freezer so I tried to use 15 fluid oz of frozen peaches instead of a can. There must be more mass and less liquid, because I got a cake so dense that it fell out of the pan when hanging upside down. Peach flavor was barely there, but the cake was moist and yummy nonetheless. I had some meringe icing to make the collapsed cake look better. I then made a raspberry sauce sweetened with honey. Was a totally fat free and relatively healthy dessert. Woudl do it again! Might try the schnapps trick next time, but didn’t have any.
1
Jeannie notes.. Above is curated for evaluation and recommendation from Allrecipes
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