Recipe by AMY BARTHELEMY
"This is a great tasting super easy (not to mention, low fat and low calorie) dessert!"
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1 (18.25 ounce) package
angel food cake mix
1 (15 ounce) can
This was a perfect recipe to make for our new neighbors. A cake was in order, but after all of the heavy sweetness of the holidays, I wanted something light and yummy. I made two loaf pans so I could taste test it before giving as a gift. I took a picture and submitted it, so hopefully, you can see what it looks like soon. =)
This was just okay. It was a nice little experiment to see what could be created with just two ingredients, but it was nothing special and not something I'm likely to make again. Even with a delicate peach flavor I felt it needed something, so I topped it with a strawberry rhubarb sauce I had made from my garden last summer and fresh whipped cream. Thanks for sharing the recipe - it definitely was quick, easy, and fun to make!
This cake wasn't quite sweet enough for me the first time tried it so I used peach pie filling instead. That made all the difference in the world! Now I have this recipe at least once a month! Thanks :P
I see this has gotten a few mixed reviews, but my cake turned out great. I used lite peaches in juice from concentrate, and I beat it with a mixer for two minutes. I baked it in a bundt pan sprayed with pam for 35 minutes and it looked great. It was pretty bland at first, but as it cooled and sat for a couple hours, the peach flavor got stronger. Good recipe when you're trying to eat lighter!
This was great! Light and not over sweet. I made sure to use peaches in juice because it sounds like if you use the ones packed in syrup the cake becomes sticky. I also added a couple of tablespoons of peach schnapps to make sure it had a good peachy flavor.
We were taking this to a friend's house but it didn't quite make it. We each tried a little bite and ended up eating half of the cake. I had to cube the rest since I couldn't exactly bring a half eaten cake. We had it with ice cream and some kind of peach sauce would have been nice over the ice cream. We all finished off the bowl of cubed cake that night. It was great plain to snack on but could also be fancied up with whipped cream, a peach sauce or ice cream and sliced peaches.
The angel food mix I used was a 16 oz. box - and I used a can of peach halves in heavy syrup (15 1/4 oz) - which I cut up myself (perhaps there is less liquid in a can of peach halves rather than already diced peaches????). I spread the batter in a 9x10x2 ungreased baking pan (9x13x2 would work too!) and baked at a slightly higher temp (I have a gas oven) - until it was pretty brown on top and a knife came out clean. It was not soggy at all! It was great - hot out of the oven with vanilla ice cream on the side!!!! I had mine with powdered sugar sprinkled on top (also hot out of the oven!). Great for a quickie Movie night dessert/treat!!! Best to eat it the night it is made - not suited to be "leftovers."
I have made this twice with in the last week. Last Sunday for Easter (my husband loved it and got upset when I took the leftovers to work on Monday!) and today for a baby shower. I made it into cupcakes for the baby shower. Topped it with whipped cream and they were a big hit. Watch them in the oven because they will scorch easily in cupcake form.
I can see myself making this again and again. I may try other types of fruit too. Manderin oranges, pineapple etc....Who would have thought...Thanks! 7/10/04 Syill making this cake and still loving it! For a nice presentaion lay a piece on a plate top with a spoon of whipped cream and slice of fresh peach. People will love it.
Use a name brand of angel food cake as it does make a difference. I also feel it needed more peaches, so next time I'll use a larger can of diced peaches.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Angel Food Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 0
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