Peach Cobbler Pound Cake

You’ll surely love every bite of this bundt cake from the tasty base up to the sweet beautiful drizzle. Take a slice or two of this amazing dessert made with real peaches.

Ingredients:

• 2 can (15oz. each) Del Monte Lite Sliced Cling Peaches
• ¼ cup all-purpose flour, divided
• 4 egg whites or 2 whole eggs
• ⅓ cup vegetable oil
• ½ Teaspoon Almond extract or 1 teaspoon vanilla extract
• 1 pkg yellow cake mix, 15.25 oz.
• ¼ cup powdered sugar

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Using nonstick cooking spray, coat a 10-inch nonstick bundt pan and dust with 1/4 cup flour, shaking off excess.
3. Drain 1 can of peaches and set slices evenly on the bottom of the pan, discarding the syrup.
4. In a large mixing bowl, whisk oil, egg whites, almond extract if desired, and the remaining can of peaches with syrup for about 30 seconds or until smooth with an electric mixer on medium speed. Mix in the cake mix according to the package directions.
5. Carefully pour the batter over the peach slices in the prepared pan. Bake for 60-65 minutes in the oven, or until a wooden pick inserted in the center comes out clean.
6. In the panar, cool fully on a wire rack. Invert the cake onto a plate after removing it from the pan’s sides.
7. Enjoy.