DOUBLE PEACH POUND CAKE
Ingredients
- 1/4 cup all-purpose flour divided
- 2 cans Lite Sliced Cling Peaches
- 1/3 cup vegetable oil
- 4 egg whites or 2 whole eggs
- 1/2 tsp almond extract or 1 tsp vanilla
- 1 pkg yellow cake mix see recipe* Homemade Yellow Cake Mix
- 1/4 cup confectioners sugar
Instructions
- Plenty of peaches to love in this cake! On top and blended in the batter, sliced peaches make a moist and sweet cake that's a pretty presentation too.
- Preheat oven to 325 degrees F. Coat a 10-inch non-stick Bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.
- Drain 1 can of peaches, discarding syrup; arrange slices evenly on bottom of pan. Set aside.
- Using an electric mixer on medium speed, beat oil, egg whites, almond extract, if desired, and remaining can of peaches with syrup, in a large bowl about 30 seconds or until smooth. Add cake mix and beat according to package directions.
- Pour batter carefully over peach slices in prepared pan.
- Bake for 60 to 65 minutes or until wooden pick inserted in center of cake comes out clean. Place pan on wire rack to cool completely.
- Loosen cake from sides of pan; invert onto cake a plate. Dust cake with powdered sugar just before serving.
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