Peach Topped Angel Pie Food

ANGEL FOOD CAKE WITH FRUIT

Steps:

• In a large bowl, combine the pie filling, strawberries, oranges and apples. Fold in bananas. Spoon a heaping 1/2 cupful over each slice of cake. Garnish with whipped topping if desired.

EASIEST CAKE EVER!

Steps:

• 1. Preheat oven to 350°. Grease and flour a 9 x 13" cake pan. The cake mix should be the type that you just add water to - but don't add the water. The fruit pie filling can be any flavor you like.
• 2. Stir together the cake mix and pie filling until all is totally combined. It will look really dry at first, but gets moister the more you stir. Do not add any water or liquid. Scrape the bottom and sides of bowl often to be sure you mix everything. I mixed mine by hand. If you use an electric mixer, it will cut up the fruit some, but that won't matter.
• 3. Pour and spread in prepared pan. Bake 22-27 minutes, until top springs back when lightly touched. Mine took 25 minutes.
• 4. Cool in pan 20 minutes before cutting. Serve with topping of your choice, such as ice cream, whipped cream, or more fruit topping. Or serve plain for a great coffee cake. It may also be served warm right from the oven, but will not cut into neat squares if so. But who cares, the flavor is awesome!
• 5. NUTRITION INFORMATION This cake is high in carbohydrate and sugars, so it is not really "diet" friendly; however, it is fat free. Divided into 12 servings, each serving has 200 calories, no fat or cholesterol, 360 mg sodium, 60 mg potassium, 58 g carbohydrates (including 38 g sugars), and 3 g protein.

FRESH PEACH ANGEL PIE RECIPE

Steps:

• Beat egg whites until soft peaks form. Gradually add sugar, beating until very stiff and glossy. Fold in toasted coconut and almonds. Spoon into a 9-inch pie plate to form a shell.
• Bake at 350 degrees F for about 30 to 35 minutes. Cool.
• Fill with sliced peaches. Top with whipped cream and toasted coconut. Chill until ready to serve.

2 INGREDIENT PEACH ANGEL FOOD CAKE

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.

PEACH ANGEL FOOD CAKE

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.

WW PEACH ANGEL FOOD CAKE

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.

PEACH PECAN ANGEL PIE

Steps:

• Heat oven to 325 degrees F.
• Butter a 9 inch pie plate.
• Beat egg whites until it forms soft peaks, then slowly add sugar and continue beating until sugar is dissolved.
• Add vanilla.
• Mix crackers, baking powder, and pecans in a small bowl.
• Fold cracker mixture gently into egg whites.
• Pour into buttered pie plate, spreading evenly and shaping like a crust to conform to pie pan.
• Bake 30 minutes.
• Cool completely.
• Fold chopped peaches into Cool Whip.
• Pour into cooled crust and chill several hours or overnight.
• Garnish with additional sliced peaches, if desired.

PEACHES AND CREAM ANGEL CAKE

Steps:

• In 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.
• Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
• In 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.