Our easy 2 ingredient peach angel food cake with canned peaches recipe is baked in a 9×13 pan and is the best fat free cake we’ve made in a while! Give it a try tonight and enjoy my friends!
Ever made a 2 ingredient fat free cake before?? Well you’re about to because this is SO Good!! I know…super easy too right?? No need for an angel food cake pan or even water! You just need a gentle hand to fluff the mix and canned fruit together, bake, top with whipped cream to serve.
We first made air fryer peaches and those were totally amazing. When it isn’t summertime though you can’t find ripe ones often so canned is second best for sure.
I don’t know about you but when you think of this airy fluffy cake it sounds and feels difficult. It really isn’t but I get it. You need a special pan, can’t open the oven early and cooling it has to be done in a special way or it will deflate. This one is super EASY.
If you know me and my long list of easy dump cake recipes you know I am all about easy and whipping things together. It’s great for when company comes over, or I’m hormonal and desperately need dessert after dinner that day.
Ingredient Notes
You need a Box of angel food cake. I have a few boxes in my cupboard at all times because there are TONS of desserts made with this like our chocolate angel food cake and more.
Can of peaches is needed. I used halved and just diced them up with a knife so they were bite size, you can get them diced in those small lunch fruit cups though.
Should you drain the can of peaches?
NO, you need the juices in the can to create the batter. You can use either the heavy syrup type or light (which is what I prefer) but that is all the liquid you need for this, no water or anything else.
You will want to have a large bowl with a spoon to fold everything together to make your batter + a 9×13″ pan to bake it in.
How to Make Peach Cake with Canned Peaches
You literally just combine the dry cake mix with the fruit and liquid in your can of fruit. You do want to be gentle as this mix is meant to be light and fluffy and over-mixing can impede that.
How Long to Bake in 9×13 Pan
You only need 25-30 minutes to bake this so that the very center is cooked thru. One thing you do need to remember and realize is that this will NOT rise as high and fluffy as the “regular” version made in an angel food cake pan. Because of the added fruit (that is heavy) it will only be about 2 inches high or so, more dense, but so so delicious.
How Long to Bake in Angel Food Cake Pan
You can in fact use a regular angel food cake fluted style pan for this if you would rather. It will rise higher and be a bit fluffier if you do, I just think this is easier to do and easier to clean too. You still bake at 350F but make sure the rack is in the middle of the oven and it will take closer to 35-40 minutes in this case.
Tips
When I am making this I always treat it a bit more gently than I would a traditional cake mix to maintain it’s fluffiness…that is a word. 😉 Using a spatula to combine the ingredients is a good idea. Just fold them together until the mix is smooth with the lumps just being our peaches. If your box has the powdered egg white separate, stir into dry mix first before adding your fruit.
There is no need to spray the inside of the pan and in fact you do not want to spray it. Angel food cake needs to be able to sort of cling to the sides to work it’s way up. That helps it stay fluffy. So, using a pan like this one with a non stick coating is important. Always preheat the oven before adding your food, or it will fall and cool completely in the pan before slicing so it doesn’t tear apart.
Peach Angel Food Cake Recipe
Ingredients
- 1 box angel food cake mix
- 1 can peaches, diced, not drained
Instructions
- Preheat your oven to 350 degrees F.
- Empty your can of peaches into a bowl. If they aren’t already diced cut them up into bite size pieces.
- Add you dry angel food cake mix and gently fold together until combined with a rubber spatula.
- Dump your mixture into a 9×13" pan that has a non stick surface to it, but not sprayed with non stick spray.
- Bake for 25-30 minutes or until it is lightly browned on top and middle feels like it is firming up when gently touched in the middle. Toothpick will come out clean.
- Put on a cooling rack until cool.
- Slice and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other easy desserts you’ll love
Once you try this easy 2 ingredient fat free cake you’ll want to try a few more throw together desserts. Dump peach cobbler is another easy throw together dessert, or for another fruit treat with a boxed mix, try our Peach Cobbler using Cake Mix
2 ingredient cake is easy and delish, so is our root beer cake using a chocolate cake mix instead. Pumpkin angel food cake, just as easy as this recipe but with more Fall flavors. If you haven’t tried this soda cupcakes with yes…a can of soda pop it is great
FAQ
Yes, but the outcome will be different. A tube pan allows the batter to crawl up the sides (should not be greased because of that) so it becomes very light and airy. You can bake it in a rectangular pan but it will not rise much and be denser.
First time angel food cake maker and novice cook at that! I used an old 10” Bundt pan and touched up only the worn surfaces and flute edges with some Smart Balance. I used DelMonte diced peaches in heavy syrup. Much too sweet and likely prolonged cooking time a bit (box shows 37-39”. I baked 37” and toothpick did come clean, cracked edges were not sticky and top had a deep brown color). After 4-5 “ a segment of the peach cake fell on to the range top. So, I removed the pan from bottle (using the package’s directions and gave me an excuse for a beer) and turned the pan on its side to avoid further loss. No dogs to help with floor treasures and it’s poor form for the fledgling cake cooker to eat off the floor! Ray
Could you use a large can of peaches like a 29 ounce?
Out of curiosity could I substitute water with a great flavored orange mango juice because I would truly love to try it in these cakes? And if so does it need to be made in the 9×13 dish or could it be done in an angel food cake pan? Thanks for any and all help.
It won’t rise like a typical angel food cake so it is easier to cook it in this type of dish in order to serve it up. I wouldn’t recommend the traditional pan with this recipe.
Hi, can I make this in a cupcake pan?
Can I use a glass 9×13 pan?
@lisa, I did although you cant use all the batter, and it came out perfect. Cooked it 27 minutes.
Can I make this in the instant pot? If so, please let me know. I am working hard at reducing weight and LOVE Angel food cake.
If possible, in a recipe that can be cooked in multiple ways could you state that in the printable recipe? That way when I print it and put in my binder I won’t have to refer back to recipe for options or print multiple same recipes. Please know how much I appreciate all you do. Wonderful recipes!!!
I print all of my recipes to a pdf file. Then I can go in and add text boxes and insert anything else I want to copy from the recipe, especially tips from other replies.
I have made this for years using crushed pineapple. We always used the angel food cake mixes that call for “water only” to be added, but these are becoming harder to find. Do you have luck with the other kind of angel food cake mixes, and just how important is the “just add water” type of mix?
Hmmmm I have only ever seen and bought the water only style. That is all they sell here.
I’ve used an Angel Food Recipe from a box that had 2 packets in it that you mixed separately then combined. I just pour them both in the bowl and added my fruit. It worked and tasted great.
Awesome, thanks for the info
I made mine with a 21oz can of strawberry rhubarb. I can’t say how delicious this was!!!
Yay!
This is such an incredibly easy recipe, I can’t believe it is just two simple ingredients!
Yep, we made it again tonight!
Delicious! I love easy, summer dessert recipes!