2-INGREDIENT PEACH CAKE
This 2-ingredient peach cake is the perfect dessert or snack.
Provided by Debby Mayne
Categories Desserts and Sweet Treats
Time 40m
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Spray the inside of a 9"x13" baking pan or casserole dish with nonstick cooking spray.
- In a large bowl, combine both cans of peach pie filling and the cake mix. Stir until well mixed.
- Pour the mixture into the greased baking pan. Spread it out until it is evenly distributed.
- Bake for 35 minutes. Remove it from the oven and let it cool on a baking rack for at least half an hour before cutting it.
Nutrition Facts : Calories 184 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 318 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PEACH ANGEL FOOD CAKE
Peach angel food cake only needs 2 ingredients and is the best fat free cake with fruit we've made in a while! Give it a try tonight and enjoy my friends! #peach
Provided by The Typical Mom
Categories Dessert
Time 40m
Number Of Ingredients 2
Steps:
- Empty your can of peaches into a bowl. If they aren't already diced cut them up into bite size pieces.
- Add you dry angel food cake mix and stir until well combined.
- Preheat your oven to 350 degrees and dump your mixture into a 9x13" pan that has a non stick surface to it.
- Bake for 25-30 minutes or until it is lightly browned on top and middle feels like it is firming up when gently touched in the middle.
- Put on a cooling rack until cool.
- Slice and serve.
Nutrition Facts : ServingSize 3 oz, Calories 182 kcal, Carbohydrate 43 g, Protein 3 g, Sodium 372 mg, Sugar 31 g
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
2 INGREDIENT PEACH ANGEL FOOD CAKE
You won't need eggs, water, oil, or any other ingredients to bake this light, fluffy, peach cake recipe. This is an easy, low-calorie cake.
Provided by Amy Desrosiers
Categories Dessert
Time 38m
Number Of Ingredients 2
Steps:
- Adjust the oven rack to the center position and preheat your oven to 350 degrees F.
- Lightly grease only the bottom of a 9 x 13 baking dish. This cake needs to climb the sides of the pan to rise so don't grease them.
- In a large bowl, add the full can of diced peached. Use a potato masher to mash the peaches into smaller bits. Carefully pour the Angel food cake mix into the peaches, and mix with a wooden spoon until fluffy.
- Pour the batter evenly into the pan. Bake for 32-34 minutes. The top of the cake will be slightly cracked, fluffy, and golden brown.
- Allow cake to cool for 15 minutes before slicing & enjoy! The center will slightly depress as it cools.
Nutrition Facts : ServingSize 1 slice, Calories 111 kcal, Carbohydrate 26 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g
2-INGREDIENT CUPCAKES
Provided by Katie Lee Biegel
Categories dessert
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
- Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely.
- For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.
PEACH ANGEL FOOD CAKE
This is a great tasting super easy (not to mention, low fat and low calorie) dessert!
Provided by Amy Brolsma
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 14
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g
TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE
Two ingredients are all it takes to create a quick and delicious pineapple angel food cake! First up is Betty Crocker™ White Angel Food Cake Mix. Sweet and fluffy, angel food cake has that perfect crumbly-yet-moist texture. Add a can of crushed pineapple to the batter for a tropical, tangy and sweet taste. Every bite brings together bright, zesty flavors. The next time you want to create the unexpected, enjoy this angel food cake with pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 2
Steps:
- Heat oven to 350°F.
- In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
- Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 30 g, TransFat 0 g
PEACH CAKE II
This is a recipe that my mother gave me several years ago, and we enjoy it often. I use canned peaches, but fresh would be nice.
Provided by Barbara
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
- Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 23.6 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 158.7 mg, Sugar 15.4 g
WW PEACH ANGEL FOOD CAKE
Make and share this Ww Peach Angel Food Cake recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 35m
Yield 1-2 cakes (1 tube, 2 loaf pans), 10 serving(s)
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 185.8, Fat 0.3, Sodium 334.3, Carbohydrate 42.7, Fiber 0.8, Sugar 23.6, Protein 4.4
PEACH DUMP CAKE FOR 2
This is a take on peach dump cake made with a cake mix. This recipe uses Recipe #121352 and is perfect for a couple or small family.
Provided by PaulaG
Categories Dessert
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Empty the canned peaches into a 1 quart baking dish that has been sprayed with non-stick cooking spray.
- Mix in the cinnamon and brown sugar; sprinkle with the Crumb Cake Mix and cut butter into 4 equal portions and place on top.
- Cover and bake in preheated oven for 20 minutes; remove cover and continue to cook for an additional 10 minutes or until top is brown.
- Can be served immediately or is also good room temperature.
Nutrition Facts : Calories 212.2, Fat 12.1, SaturatedFat 7.3, Cholesterol 30.5, Sodium 84.6, Carbohydrate 27.5, Fiber 3.5, Sugar 24.5, Protein 2.1
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