\u00bc cup all-purpose flour, divided<\/p>\n
<\/p>\n
\u2153 cup vegetable oil<\/p>\n
4 egg whites [or 2 whole eggs]<\/p>\n
2 can (15oz. each) Del Monte Lite Sliced Cling Peaches<\/p>\n
\u00bd tsp. Almond extract [or 1 tsp. vanilla extract]<\/p>\n
1 pkg. yellow cake mix, 15.25 oz.<\/p>\n
\u00bc cup powdered sugar<\/p>\n
Preheat oven to 325\u00b0 F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1\/4 cup flour, shaking off excess.<\/p>\n
Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of the pan. Set aside.<\/p>\n
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 for about 30 seconds or until smooth. Add cake mix and beat according to package directions<\/p>\n
Pour batter carefully over peach slices in prepared pan. Bake 60 to 65 minutes or until wooden pick inserted in center of the cake comes out clean. Place pan on a wire rack to cool completely. Loosen cake from sides of pan; invert onto the cake a plate. Dust cake with powdered sugar just before serving<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00bc cup all-purpose flour, divided \u2153 cup vegetable oil 4 egg whites [or 2 whole eggs] 2 can (15oz. each) Del Monte Lite Sliced Cling Peaches \u00bd tsp. Almond extract [or 1 tsp. vanilla extract] 1 pkg. yellow cake mix, 15.25 oz. \u00bc cup powdered sugar INSTRUCTIONS Preheat oven to 325\u00b0 F. Coat a…<\/p>\n