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Peach-Topped Cake

With tender yellow cake on the bottom and a refreshing peach-filled gelatin on top, this bright orange dessert is perfect for summer menus. Chris Lafser of Richmond, Virginia shared the recipe.

12 ServingsPrep: 20 min. + chilling Bake: 10 min.

Ingredients

2 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup fat-free milk
TOPPING:
1 envelope unflavored gelatin
1-3/4 cups cold water, divided
1/4 cup sugar
1 envelope Crystal Light Classic Orange

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2 medium ripe peaches, thinly sliced or 1 can (15 ounces) sliced peaches
1/2 cup reduced-fat whipped topping

Directions

In a small bowl, beat butter and sugar until crumbly. Beat in the egg
and vanilla. Combine the flour, baking powder and salt; add to sugar
mixture alternately with milk.
Spread into a 9-in. springform pan coated with cooking spray. Bake at
350° for 10-15 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.

2 of 2

Peach-Topped Cake (continued)

Directions (continued)

In a small saucepan, sprinkle gelatin over 1/2 cup cold water. Let
stand for 1 minute. Stir in sugar and soft drink mix; cook and stir
over low heat until gelatin is dissolved. Transfer to a large bowl;
stir in remaining cold water. Refrigerate until partially set, about
1-1/2 hours.
Line outside of springform pan with foil. Arrange peaches over top of
cake. Pour gelatin over peaches. Chill overnight. Just before
serving, remove foil and sides of pan. Garnish with whipped topping.
Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 slice equals 121 calories, 3 g fat (2 g saturated fat), 23 mg cholesterol, 103 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.