Peach Crunch Pie Cake Recipe
Peach crunch pie cake is a marvelous item to prepare for family meals. Most nutritionist swear by this recipe of peach crunch pie cake when it comes to making something diabetic. Get all set to serve peach crunch pie cake as a dessert today. A good way to use up fruits is to make some irresistible peach crunch pie cake. This peach crunch pie cake is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
8 oz. sugar-free white cake mix
1 egg white
2/3 cup water
1/2 tsp vanilla extract
2 peaches, peeled and thinly sliced
1/2 cup cornflakes
Directions
Combine cake mix, egg white, water, and vanilla extract in a mixing bowl.
Beat on medium for 5 to 6 minutes or until batter is thick and creamy Transfer to a greased and floured 9 in. (23 cm) pie pan.
Lay the thin slices of peaches around the edge of the cake batter in a circular fashion.
Crush corn flakes; sprinkle evenly on top of peach slices and batter.
Bake at 350°F (175°C) for 15 to 20 minutes or until tester inserted in middle comes out clean.
Cool and serve from pie pan.
Beat on medium for 5 to 6 minutes or until batter is thick and creamy Transfer to a greased and floured 9 in. (23 cm) pie pan.
Lay the thin slices of peaches around the edge of the cake batter in a circular fashion.
Crush corn flakes; sprinkle evenly on top of peach slices and batter.
Bake at 350°F (175°C) for 15 to 20 minutes or until tester inserted in middle comes out clean.
Cool and serve from pie pan.
