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Peaches and Cream Angel Cake

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Peaches and Cream Angel Cake
  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 12
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You can have it all with this dream cake—tempting taste and easy on the waist!
May 23, 2018

Ingredients

  • 1/2 cup plum, strawberry or currant jelly
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

  • 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

  • 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

  • Tip 1
    Substitution Home-canned or frozen peaches add a homemade taste to this recipe. Just thaw and/or drain well.

Nutrition Information

210 Calories, 2g Total Fat, 3g Protein, 45g Total Carbs

Nutrition Facts

Serving Size: 12 servings
Calories
210
Total Fat
2g
Saturated Fat
2g
Cholesterol
0mg
Sodium
270mg
Total Carbs
45g
Dietary Fiber
0g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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