How to make Peach Cobbler Pound Cake
Ingredients:
– ¼ cup all-purpose flour, divided
– ⅓ cup vegetable oil
– 4 egg whites [or 2 whole eggs]
– 2 can (15oz. each) Del Monte Lite Sliced Cling Peaches
– ½ tsp. Almond extract [or 1 tsp. vanilla extract]
– 1 pkg. yellow cake mix, 15.25 oz.
– ¼ cup powdered sugar
Instructions:
– Preheat oven to 325° F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.
– Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of the pan. Set aside.
– Using an electric mixer on medium speed, beat oil, egg whites, almond extract if desired, and remaining can of peaches with syrup, in a large bowl for about 30 seconds or until smooth. Add cake mix and beat according to package directions
– Pour batter carefully over peach slices in prepared pan. Bake 60 to 65 minutes or until wooden pick inserted in center of the cake comes out clean.
– Place pan on a wire rack to cool completely. Loosen cake from sides of pan; invert onto the cake a plate. Dust cake with powdered sugar just before serving
Enjoy!!