Peach Cobbler Pound Cake


All-purpose flour, divided
Half a cup of vegetable oil
4 egg white
2 packages (15 ounces) Del Monte Lite sliced ​​peaches
½ tsp. Almond extract [or 1 tsp. vanilla extract]
1 package yellow cake mix, 15.25 oz.
Half a cup of powdered sugar


Preheat oven 325 degrees F. Coat a10-inch nonstick tray with nonstick cook spray, also sprinkle with 1/4 cup flour, shaking off excess.
Drain 1 can of peaches, discarding the syrup, and arrange the slices evenly in the bottom of the pan. Sit aside.
Using electric mixer on medium speed, beat oil, egg whites, almond extract if desired, and remaining can of peaches with syrup, in large bowl for 30 seconds or until smooth. Adding cake mix and beat according to pack directions
Carefully pour mixture on peach slices in the prepared skillet. Bake for 60 to 65 minutes
Place the pan on a wire rack to cool completely. Remove the cake from the sides of the pan. Flip a plate over the cake. Sprinkle the cake with powdered sugar just before serving


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