Low-Fat Peach Cake

14 ingredients
13 steps

Ingredients

  • 1/4 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup Crisco shortening
  • 1/2 cup milk
  • One 15-ounce can cling peaches, drained (reserve 1/2 cup juice)
  • 3 egg whites
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • One 6-ounce container nonfat peach yogurt
  • One 8-ounce container Lite Cool Whip

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Use no-stick cooking spray in Bundt pan.
  3. 3
    Mix together sugar and cinnamon.
  4. 4
    Sprinkle mixture over bottom and sides of pan.
  5. 5
    Combine all cake ingredients together, including reserved juice.
  6. 6
    Beat with mixer on low speed for 30 seconds, scraping bowl constantly.
  7. 7
    Beat on high speed for 2 minutes.
  8. 8
    Pour into Bundt pan.
  9. 9
    Bake for 40 to 45 minutes.
  10. 10
    Remove from oven; cool completely.
  11. 11
    Frost with icing immediately before serving.
  12. 12
    Mix together.
  13. 13
    Frost cake.

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