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Peach-Topped Cake

 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.


  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup fat-free milk
  • 1 envelope unflavored gelatin
  • 1-3/4 cups cold water, divided
  • 1/4 cup sugar
  • 1 envelope sugar-free orange soft drink mix
  • 2 medium ripe peaches, thinly sliced or 1 can (15 ounces) sliced peaches
  • 1/2 cup reduced-fat whipped topping


  • 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.

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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.
Nutritional 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.