Peach angel food cake with canned peaches only needs 2 ingredients and is baked in a 9×13 inch pan. It is the best fat free cake with fruit 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 peach angel food cake 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 these two things together and out comes a treat that has NO fat in it but tons of sweetness. (affiliate links present)
Angel Food Dump Cake with Peaches
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.
Great for when company comes over, or I’m hormonal and desperately need dessert after dinner that day. Not only are they great for dessert at our house, but angel food cake recipes are always a hit when I take them to a potluck. They’re cheap to make too.
Ingredients
- 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
- if you want to use cake mix, follow our fresh peach dump cake recipe
- Can of peaches – 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
- Large bowl
- 9×13″ pan – I like one that is well coated and slices slide right out
NO you don’t follow the directions on the box, you follow mine below in the recipe card.
Tips
When I am making any sort of angel food cake dump cake 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.
- 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.
Note: it will not be nearly as fluffy as a traditionally made angel food cake as you can see but the taste is the same with a hint of peach which is so yummy.
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.
Yes. Any cake with ingredients in it that remain moist like fruit or a dairy filling should be keep in the fridge so it doesn’t spoil or get mushy.
How to Make Peach Angel Food Cake
Time needed: 25 minutes
Peach Angel Food Dump Cake
- Preheat
Preheat oven to 350 degrees F
- Combine ingredients
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 stir until well combined but don’t over-mix.
*If your box has a pouch of separate egg whites add everything into the bowl now. - Bake
Dump your mixture into a 9×13″ pan that has a non stick surface to it. 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.
Put on a cooling rack and allow it to cool completely before serving. This may take up to 35 minutes. Slice and serve with whipped cream on top.
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
- Instant Pot angel food cake is a smaller option
- 2 ingredient strawberry cake is easy and delish, so is our root beer cake
- Pumpkin angel food cake, just as easy as this recipe
- If you haven’t tried this soda cake recipe with yes…a can of soda pop it is great
Peach Angel Food Cake
Equipment
- 1 9×13 pan
- 1 Bowl
Ingredients
- 1 box angel food cake mix
- 15 oz peaches, canned, diced
Instructions
- 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 stir until well combined.
- Preheat your oven to 350 degrees and dump your mixture into a 9×13″ pan that has a non stick surface to it.
- 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.
- 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.
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!