Easy Double Peach Pound Cake

Del Monte’s recipe for a great peach pound cake with peaches inside the cake and on top is so easy to make and it’s a real pretty cake too.

It is LOW-CALORIE! if you use peaches in pear juice instead of syrup, the calories are lower-only 98 calories a slice!

Sometimes I use 2 whole eggs instead of 4 egg whites. The egg whites make the cake a little fluffier. Sometimes I add 2 peeled and cut-up fresh peaches, floured, to the batter.

For the first time making it, is easier to use 2 separate cans (15 ounces each) than one whole 30-ounce can like I did in the slideshow. I’ve done it many times so I can judge how much juice I need for the cake batter.

It works better to coat the pan with non-stick cooking spray and then dust with flour instead of using a baking spray that has flour in it.

See the steps to make this pretty cake in the slideshow below.

Enjoy!

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Double Peach Pound Cake

This great Double Peach Pound Cake recipe is from the DEL MONTE company with peaches inside the cake and on top. It is delicious! And it is very pretty!
Prep Time15 mins
Active Time50 mins
Course: Dessert
Cuisine: American
Yield: 16
Calories: 98kcal

Materials

CAKE:

  • 1/4 cup flour to coat the greased pan.
  • 2 cans (15 ounces each) canned peaches sliced, with syrup ( I use lite)
  • 1/3 cup oil
  • 4 egg whites or 2 whole eggs
  • 1 teaspoon vanilla extract or almond extract
  • 1 pkg.(15.25 ounces) cake mix yellow

TOPPING:

  • ¼ cup confectioner’s sugar for duseting the top

Instructions

  • 1.Preheat the oven to 325°.
  • Coat a 10-inch Bundt pan with non-stick cooking spray, and then dust with the ¼ cup flour, shaking off the excess.
  • Drain 1 can of peaches, discarding the juice. Arrange the peach slices evenly on the bottom of the pan in the crevices. Set aside.
  • With an electric mixer on medium speed, beat the oil, egg whites, vanilla extract, and remaining can of peaches with the juice. Then beat in the cake mix for another minute.
  • Pour the batter carefully and slowly over the peach slices in the prepared pan.
  • Bake at 325° for 50 – 60 minutes or until a cake tester inserted comes out clean.
  • Place the pan on a wire rack to completely cool.
  • Carefully run a knife around the rim of the pan and the middle tube and invert the pan onto a serving plate.
  • Dust the cake with the confectioner's sugar just before serving.

Notes

NOTE:  The extra dusting of flour over the greased pan ensures that the cake won’t stick.
CANNED PEACHES:   I use canned peaches in pear juice to have fewer calories, but you can use peaches in syrup.
VARIATIONS:  * Try using different fruit for the top and inside the batter! 
TOPPING:  I use a paper towel to wipe off the confectioner’s sugar topping off the peaches before serving.  I just think it is prettier that way.
EGGS:   At different times I’ve made it, I have used 4 eggs whites, then tried with 2 whole eggs.  Both are good. The egg whites make the cake a little softer, fluffier. 
FRESH PEACHES:   Sometimes I add 2 fresh peaches,  peeled and cut-up, floured, to the batter.
EXTRACTS: Del Monte’s recipe used almond extract, I like vanilla extract.  Use whatever extract you like.
                          

Nutrition

Sodium: 17mg | Calcium: 5mg | Vitamin C: 1mg | Vitamin A: 142IU | Sugar: 10g | Fiber: 1g | Potassium: 75mg | Calories: 98kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 5g | Protein: 1g | Carbohydrates: 13g | Iron: 1mg

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