PEACH COBBLER POUND CAKE

INGREDIENTS

  • ¼ cup all-purpose flour divided
  •  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 15.25 oz. yellow cake mix
  • 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
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