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Dessert Recipes

Peach Melba Angel Food Cake

Transform box cake mix into a delicious masterpiece with juicy fruit and almond whipped cream.

Serving Size:


Active Time:

30 min.

Total Time:

2½ hrs.


  • 1 (16 oz.) pkg. angel food cake mix
  • 1 cup heavy cream
  • 2 Tbs. sugar
  • ¼ tsp. almond extract
  • 2 peaches, pitted and thinly sliced
  • 1½ cups raspberries


  1. Position rack in lowest part of oven. Heat oven to 350°F. On low speed, beat cake mix with 1¼ cups water 30 sec.; on medium speed, beat 1 min. Pour into ungreased 10″ angel food cake pan. Bake until top is dark golden brown, 37–47 min. Let cool according to package directions.
  2. On medium-high speed, beat heavy cream, sugar and almond extract until stiff peaks form. Horizontally cut cake in half. Place bottom half of cake on serving plate.
  3. Spread with half of whipped cream and top with half of fruit. Top with remaining cake layer, cream and fruit.

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