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Double Peach Pound Cake

This is a cake for the peach lovers in your family. No need to hit the orchard, though—canned peaches provide both the fruit and the juice for this moist, fruity cake that is pretty to look at, too.

Serves 16
Ready in 80 mins
Prep time 20 mins
Cooking time 60 mins
240 calories per serving


> 2 cans ( 15 oz. each) Del Monte Lite Yellow Cling Sliced Peaches
> 2 3/4 cups all-purpose flour, divided
> 2 1/2 tsp baking powder
> 1/2 tsp salt
> 1 2/3 cups sugar
> 1/3 cup canola oil
> 1/2 tsp almond extract or 1 teaspoon vanilla extract
> 4 egg whites or 1/2 cup egg substitute or 2 whole eggs
> 1/4 cup powdered sugar


Preheat oven to 325°F. Coat a 10-inch non-stick bundt pan with non stick cooking spray and dust with ¼ cup flour, shaking off excess. Drain 1 can of peaches, discarding juices, and arrange slices evenly on bottom of pan. Stir together the remaining 2½ cups flour, baking powder and salt in a medium bowl; set aside. Using an electric mixer on medium speed, beat the oil in a large bowl for 30 seconds or until bubbly. Add sugar and extract and beat until well blended.
Add egg whites and remaining can of peaches with juice; beat well, scraping sides. Gradually add the flour mixture; beat until smooth. Pour batter carefully over the peach slices in prepared pan. Bake 60–65 minutes or until wooden pick inserted in center of cake comes out clean. Place pan on wire rack to cool completely. Loosen cake from sides of pan; invert onto plate. Dust with powdered sugar just before serving.

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