Fluffy Peach Cake
1 8-ounce container frozen light whipped topping, thawed
1 16-ounce can sliced peaches in peach juice
1 package sugar free vanilla flavor instant pudding and pie filling
for 4 servings
1 package super moist light yellow cake mix for 2 layer cake (with no-cholesterol recipe directions)
Preheat oven to 350 degrees F. Spray three 8 inch round cake pans with nonstick cooking spray.
Prepare cake mix as label directs, following no-cholesterol recipe.
Spoon batter evenly into cake pans. Bake about 25 minutes or until toothpick inserted in center of cake comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove cakes from pans; cool cakes completely on wire racks.
While cake is baking, drain peach juice into large bowl; coarsely chop peach slices. To juice in bowl, add whipped topping, pudding mix, and chopped peaches, stirring gently to combine. Refrigerate peach mixture, covered, until ready to assemble cake.
When cake is cool, place 1 cake layer on cake plate; spread with 3/4 cup peach mixture. Top with second layer; spread with 3/4 cup peach mixture. Place third layer on top. Frost top and side of cake with remaining peach mixture. Refrigerate cake until ready to serve.
Amount Per Serving:
calories 175 cholesterol 0 mg fat 4 g sodium. 285 mg
Courtesy Of: Good Housekeeping