Peaches 'n Cream Cake

Dairy Free
Health score
1%
Peaches 'n Cream Cake
105 min.
12
273kcal

Suggestions


Indulge in the delightful flavors of summer with our Peaches 'n Cream Cake, a dessert that perfectly balances sweetness and creaminess while being completely dairy-free! This cake is not just a treat for the taste buds; it’s a celebration of fresh, juicy peaches and the comforting essence of warm spices like ginger and nutmeg. With a light and fluffy texture, this cake is sure to impress your family and friends at any gathering.

What makes this recipe truly special is its simplicity and the use of readily available ingredients. The combination of Yoplait® Original 99% Fat Free harvest peach yogurt and reduced-fat whipped topping creates a luscious cream that pairs beautifully with the tender cake and succulent peaches. Each slice is a burst of flavor, making it a perfect dessert for summer picnics, birthday parties, or just a sweet ending to a weeknight dinner.

Ready in just 105 minutes and serving up to 12 people, this cake is not only delicious but also a great way to enjoy a healthier dessert option, with each serving containing only 273 calories. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will leave everyone asking for seconds!

Ingredients

  •  eggs 
  • 0.5 teaspoon ground ginger 
  • 0.5 teaspoon nutmeg 
  • oz peaches fat free 99% yoplait®
  • cups peaches frozen thawed drained sliced (from 16-oz bag)
  • 0.3 cup vegetable oil 
  • 0.8 cup water 
  • cups non-dairy whipped topping frozen thawed reduced-fat ()
  • box cake mix yellow betty crocker® supermoist®

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour into pan.
  4. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  5. In small bowl, mix whipped topping and 1 container yogurt until blended.
  6. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

Nutrition Facts

Calories273kcal
Protein5.4%
Fat32.83%
Carbs61.77%

Properties

Glycemic Index
12.54
Glycemic Load
1.4
Inflammation Score
-2
Nutrition Score
6.1039130376733%

Flavonoids

Cyanidin
0.76mg
Catechin
1.96mg
Epigallocatechin
0.41mg
Epicatechin
0.93mg
Epigallocatechin 3-gallate
0.12mg
Kaempferol
0.09mg
Quercetin
0.26mg

Nutrients percent of daily need

Calories:273.26kcal
13.66%
Fat:10.08g
15.5%
Saturated Fat:3.41g
21.31%
Carbohydrates:42.66g
14.22%
Net Carbohydrates:41.52g
15.1%
Sugar:25.01g
27.79%
Cholesterol:41.17mg
13.72%
Sodium:344.22mg
14.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.73g
7.46%
Phosphorus:173.67mg
17.37%
Vitamin K:14.01µg
13.35%
Calcium:108.23mg
10.82%
Vitamin B2:0.17mg
10.21%
Folate:37.31µg
9.33%
Vitamin E:1.36mg
9.07%
Selenium:5.85µg
8.36%
Vitamin B1:0.12mg
7.75%
Manganese:0.14mg
6.99%
Iron:1.26mg
6.98%
Vitamin B3:1.35mg
6.74%
Fiber:1.14g
4.57%
Vitamin A:198.64IU
3.97%
Vitamin B5:0.39mg
3.87%
Copper:0.07mg
3.74%
Vitamin B6:0.06mg
3.25%
Potassium:98.05mg
2.8%
Vitamin B12:0.17µg
2.77%
Magnesium:10.17mg
2.54%
Zinc:0.37mg
2.46%
Vitamin C:1.64mg
1.98%
Vitamin D:0.22µg
1.47%