Double Peach Pound Cake

Plenty of peaches to love in this cake! On top and blended in the batter, sliced peaches make a moist and sweet cake that's a pretty presentation too.

Double Peach Pound Cake

Prep: 20 min | Cook: 1 hr | Yield: 16 servings


  • 1/4 cup all-purpose flour, divided
  • 2 (15 ounce) cans Del Monte® Lite Sliced Cling Peaches
  • 1/3 cup vegetable oil
  • 4 egg whites (or 2 whole eggs)
  • 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
  • 1 (15.25 ounce) package yellow cake mix
  • 1/4 cup powdered sugar


  1. Heat oven to 325 degrees F. Coat a 10-inch non-stick Bundt pan with nonstick cooking spray, and dust with 1/4 cup flour, shaking off excess.
  2. Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of pan. Set aside.
  3. 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 about 30 seconds or until smooth.
  4. Add cake mix and beat according to package directions.
  5. Pour batter carefully over peach slices in prepared pan.
  6. Bake for 60 to 65 minutes or until wooden pick inserted in center of cake comes out clean.
  7. Place pan on wire rack to cool completely.
  8. Loosen cake from sides of pan; invert onto cake a plate.
  9. Dust cake with powdered sugar just before serving.


Recipe and photo used with permission from: Del Monte Foods, Inc.