2 Ingredient Peach Cake Recipes

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.

2-INGREDIENT PEACH CAKE

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.

PEACH ANGEL FOOD CAKE

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.

2 INGREDIENT PEACH BARS

Steps:

• Pre-heat oven to 350 degrees
• Combine Angel Food Cake and Peach Pie filling in a large bowl
• Bake for 28-30 minutes. Check your cake at 28 minutes to make sure it does not brown to much on top.

PEACH DUMP CAKE FOR 2

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.

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.

FRESH PEACH CAKE RECIPE - (4.2/5)

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.

SWEET PEACH CAKE (GIADA) RECIPE - (4.2/5)

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 8-by-8-inch glass baking dish. Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. Beat the sugar, oil, eggs and vanilla in a separate large bowl to blend. Stir in the chopped peaches. Gradually add the dry ingredients and stir until blended. Pour the batter into the prepared baking dish. Bake until a tester inserted into the center of the loaf comes out with no crumbs attached, about 1 hour 10 minutes. Transfer the pan to a wire rack and cool for 15 minutes. Remove the loaf from the pan and cool completely, about 1 hour. For the frosting: Beat the butter, cream, 2 tablespoons water and vanilla in a large bowl, using an electric hand mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar until light and creamy, adding extra water, 1 teaspoon at a time, if needed. Spread the frosting over the top of the cooled loaf. Allow the frosting to set for 25 minutes. Cut the loaf into slices and serve. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-peach-cake-recipe.html?oc=linkback

PEACH COBBLER POUND CAKE

Steps:

• 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