Peach Angel Food Cake

Followed your recipe to the letter. Cake stuck to my non stick pan, it fell apart. Tasted nice but couldn’t serve it to my guests.

It was a little dry , but good.

Love the taste and texture, but needed more instructions. Do not bake this on the bottom rack, no matter what the cake mix box says. Do use parchment paper on the bottom. Use a tall, full angel food tube pan. Buy a mix that is a single step, like Duncan Hines, not one that comes with several packets. 38 minutes was plenty.

we did not like this.

Per the reviews, this recipe could be more specific…people were getting different results depending on the canned peaches and the size dish used. I had sliced peaches in heavy syrup. The cake mix box called for 1 1/4 cup water. I strained and diced and slightly mashed the peaches but still I only got about 1/2 cup liquid so I added water to get the right amount (ok, some of that added liquid was raspberry liquor and as a saltaholic, I had to add a dash) I used a 13×9 pan and baked it for 28 min per the Betty Crocker cake box directions if in 3 loaf pans. It came close to going over the edge of the pan. It seemed to be cooking too fast so halfway I lowered temp from 350 to 325. The 13×9 was tricky to flip onto a cooling rack and it almost ended up on the floor. After it cooled, the center fell out onto the rack, maybe because of how much I had jostled it in the flipping, but still tasty. With the heavy syrup peaches, it was reminiscent of cotton candy sweetness. I liked it enough to try it again, but with fruit in natural juice instead of syrup.

I used peaches in heavy syrup. The texture was eggy and the cake rose then dropped in the middle a few moments later.

What is great about this recipe is how easy it is. However, I made quite a few changes. I used 20 oz. crushed pineapples in juice instead of peaches. I used a mixer to really get the fruit mixed with my Betty Crocker mix, and added 1 tablespoon of peach schnapps. I bet it might taste good with Malibu rum instead of schnapps. I baked it in two 9 in. loaf pans. While it was baking (make sure you bake it thoroughly), I took another reviewer’s advice and made sort of a sauce, turns out you really need this sauce to make the recipe great. I mixed about 3 tablespoons more of crushed pineapple, with a tub of fat free and thawed cool whip, a package of powdered vanilla pudding and about a cup of fat free milk. It’s not a fluffy sauce, it is more smooth and pudding like, but it tastes great and serve on the side.

great alternative to the tradition DRY mix. This added a great flavor. I also added a tsp of vanilla.

I read a lot of reviews before I tried it. I was trying to clean out the freezer so I tried to use 15 fluid oz of frozen peaches instead of a can. There must be more mass and less liquid, because I got a cake so dense that it fell out of the pan when hanging upside down. Peach flavor was barely there, but the cake was moist and yummy nonetheless. I had some meringe icing to make the collapsed cake look better. I then made a raspberry sauce sweetened with honey. Was a totally fat free and relatively healthy dessert. Woudl do it again! Might try the schnapps trick next time, but didn’t have any.

This is very delicious. I also tried using crushed pineapple instead of peaches and we loved it. I think I’ll try mandarin oranges next.

This was really good! Yes: It deflates after cooking, it’s a little sticky, and don’t invert the tube pan. But for an easy dessert it’s great. In a tube pan, I had to cook it 15 minutes longer, so I’ll be trying cupcakes or loaf pans another time.

I thought this was delicious. It is sweet enough to satisfy my sweet tooth but not a diet breaker. I really like it with low fat cool whip on it. I will continue to make this recipe.

This is the easiest dessert I’ve ever made. Only two ingredients and it was delicious. I made a dozen cupcakes and a small cake. Simple & easy recipe!

tastes even better the next day

Here is the real skinny on this one! I have made this for years with a 20oz can of crushed pineapple win its own juice. What really makes the cake is the topping. I mix a small package of vanilla pudding, one cup of milk and whisk until thick. The add an 8oz tub of coolwhip. I serve the topping on the side. I had planned to try it with peaches as I love them! I will use a larger can than this recipe calls for and use my topping.

Made the cake with 29 oz can of peach halves, chopped them up with juica and all. super easy and delicious variations with differant fruits.

I used fresh peaches from my peach tree. Since I had them in the fridge, I was unable to get fresh juice from them. I cut them up finely and used 1/2 cup less water than the box called for. It turned out GREAT and was eaten by everyone within hours.

A guilt free desert and a great way to use up some of the excess peaches from the garden. I just wish the fruit chunks would not fall to the bottom so much. The cake was baked in a tube pan. It is upside down once it is down and the cake was weighted down…Other than the appearance, it is a great cake!

I agree with some of the other reviews that this was a bit sticky. Because of that I cubed the cake, stirred in some diced fresh peaches and cool whip. Was a big hit at our July 4th celebration!

This was so easy and sooo good! Make sure you use peaches in juice, not syrup, otherwise the cake will be sticky and too sweet, and I’m pretty sure angel food cake is the only kind that will work with this method since other types need egg. Be sure to cook the angel food cake completely. My first attempt was undercooked, and cake fell. This really is a great, quick, and easy recipe!

I loved this! I also used 2 tablespoons of peach schnapps to add to the peach flavor.