Peaches and cream cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 386.2
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 359.2 mg
  • Total Carbs: 73.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.0 g

View full nutritional breakdown of Peaches and cream cake calories by ingredient
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My own version of fruit cake. You can eliminate the icing for fewer calories and no fat. My own version of fruit cake. You can eliminate the icing for fewer calories and no fat.
Number of Servings: 12


    1 box of Pillsbury Supreme moist yelllow cake mix
    1 15 ounce can of cling peaches in heavy syrup
    2 servings of of Ener G egg substitute
    1 can of Bakers Corner Cream Cheese frosting
    Several sprays of non stick canola oil cooking spray


Preheat the oven to 350 degress according to box cake directions.
Spray cake pan with canola oil. I used a 9 X 12 Glad Simply Cooking Ovenware pan which comes with its own cover for storage later. Do't forget to follow directions to place cake pan on a metal tray and not place directly on oven rack.
Mix by hand in large mixing bowl the peaches, cake mix, and egg substiute. Stir until all ingredients are well blended and lump free. Use the mixing spoon to chop up the peaches into bite size pieces as you mix.Turn out bowl into pre spayed baking pan.
Bake for about 35-38 minutes per box cake (may need 5 more minutes depending on oven) directions or until done.

Let cake cool and frost with cream cheese icing. Or serve cake plain with a little plain non fat yogurt on top to cut down on calories and fat.

Number of Servings: 12

Recipe submitted by SparkPeople user VERITY50.

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