You can have it all with this dream cake—tempting taste and easy on the waist!
Peaches and Cream Angel Cake
- Prep Time 15 min
- Total 3 hr 0 min
- Servings 12
- Ingredients 7
Ingredients
Plum Glaze
- 1/2 cup plum, strawberry or currant jelly
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Cake
- 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
- 1/2 teaspoon ground cinnamon
- 3 cups frozen (thawed) reduced-fat whipped topping
- 1 cup sliced peaches
Instructions
-
Step1In 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.
-
Step2Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
-
Step3In 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.
Nutrition
210
Calories
2 g
Total Fat
3 g
Protein
45 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 20
- 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;Tips from the Betty Crocker Kitchens
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