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Peaches and Cream Angel Cake

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

You can have it all with this dream cake—tempting taste and easy on the waist! ...MORE+ LESS-

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

Steps

Hide Images
  • 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.

Expert Tips

  • Bring out Mamma’s or Granny’s pedestal cake plate—this cake deserves the best!
  • Home-canned or frozen peaches add a homemade taste to this recipe. Just thaw and/or drain well.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
2 g
Cholesterol
0mg
Sodium
270 mg
Potassium
150 mg
Total Carbohydrate
45 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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