Peaches ’n’ Cream Cake

Start with a reduced-sugar cake mix for an easy home-baked treat. Top with a light sprinkle of powdered sugar just before serving for an extra-special presentation.
Prep Time: 25 minutes
Baking Time: 55-60 minutes
Cooling Time: 10 minutes (minimum)
Yield: 24 servings

Nonstick cooking spray
All-purpose flour
6 ounces fat-free or
reduced-fat cream cheese, softened
3 egg whites
2 eggs
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1 18.25-ounce package (2-layer-size) reduced-sugar yellow cake mix
1 cup water
¼ cup canola oil
2 cups chopped pitted, peeled fresh peaches or no-sugar-added frozen peaches, thawed (about 8 ounces)


  1. Preheat oven to 325° F. Lightly coat 10-cup fluted tube pan with nonstick spray; lightly dust inside of pan with flour.
  2. Beat cream cheese with electric mixer on medium for 30 seconds or until creamy. Reduce speed to low; beat in egg whites, eggs, orange peel and vanilla until combined, scraping side of bowl occasionally.
  3. Add cake mix, water and oil to cheese mixture. Beat on medium for 2 minutes. Gently stir in peaches using wooden spoon.
  4. Spoon batter evenly into prepared pan. Bake for 55 to 60 minutes or until toothpick in center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edge of cake with a knife and invert onto rack; remove pan from cake and cool completely. Cut into slices to serve.

Per Serving (1-inch slice):
calories: 120; 40 calories from fat
total fat: 4.5 g; 1 g saturated fat, 0 g trans fat
cholesterol: 20 mg,
sodium: 210 mg
total carbohydrates: 19 g,
fiber: 1 g,
sugars: 6 g
protein: 3 g,
vitamins: vitamin A (2% DV), vitamin C (2% DV);
minerals: calcium (2% DV), iron (0% DV)
exchanges: 0.5 fruit, 1 starch, 1 fat


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