Double Peach Pound Cake

double peach pound cake

prep time: 20 minutes
cook time: 1 hour
ready in: 1 hour 20 minutes

makes: 16 servings, 1 slice each


  • 2 cans (15 oz. each) Del Monte ® Lite Yellow Cling Sliced Peaches
  • 2 ¾ cups all-purpose flour, divided
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ⅔ cups sugar
  • 1/3 cup canola oil
  • 1/2 teaspoon almond extract or 1 teaspoon vanilla extract
  • 4 egg whites or 1/2 cup egg substitute or 2 whole eggs
  • 1/4 cup powdered sugar

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 325°F. Coat a 10-inch non-stick bundt pan with non stick cooking spray and dust with ¼ cup flour, shaking off excess. Drain 1 can of peaches, discarding juices, and arrange slices evenly on bottom of pan.
  2. Stir together the remaining 2½ cups flour, baking powder and salt in a medium bowl; set aside.
  3. Using an electric mixer on medium speed, beat the oil in a large bowl for 30 seconds or until bubbly. Add sugar and extract and beat until well blended. Add egg whites and remaining can of peaches with juice; beat well, scraping sides. Gradually add the flour mixture; beat until smooth.
  4. Pour batter carefully over the peach slices in prepared pan. Bake 60–65 minutes or until wooden pick inserted in center of cake comes out clean.
  5. Place pan on wire rack to cool completely. Loosen cake from sides of pan; invert onto plate. Dust with powdered sugar just before serving.

Recipe provided by DelMonte®
per serving: 240 calories, 5g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 45g carbohydrates, 1g dietary fiber, 28g sugar, 3g protein