PEACH COBBLER POUND CAKE

INGREDIENTS:

¼ cup all-purpose flour, divided

⅓ cup vegetable oil

4 egg whites [or 2 whole eggs]

2 can (15oz. each) Del Monte Lite Sliced Cling Peaches

½ tsp. Almond extract [or 1 tsp. vanilla extract]

1 pkg. yellow cake mix, 15.25 oz.

¼ cup powdered sugar

INSTRUCTIONS:

Preheat oven to 325° F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.

Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of the pan. Set aside.

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 …