Peach Cobbler Cake


All-purpose flour cup, divided
Half a cup of vegetable oil
4 egg whites [or 2 whole eggs]
2 cans (15 ounces) Del Monte Lite sliced ​​peaches
½ tsp. Almond extract [or 1 tsp. vanilla extract]
1 sachet. Yellow Cake Mix, 15.25 oz.
Half sugar


Preheat oven to 325°F, coat a 10-inch nonstick tray with nonstick cooking spray, and sprinkle with 1/4 cup flour, shaking off excess.

Drain 1 can peaches, discarding the syrup, and arrange the slices evenly in the bottom of the pan. Sit aside.

Using an electric mixer on medium speed, whisk together oil, egg whites, almond extract if desired, and remaining can of peaches with syrup, in large bowl 30 seconds or until smooth. Add cake mixture and beat according to package directions

Carefully pour the mixture over the peach slices in the prepared skillet. Bake for 60 to 65 minutes or until a wooden stick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool completely.
Remove the cake from the sides of the pan. Invert a plate onto the cake. Sprinkle the cake with icing sugar just before serving