Ingredients:

  • 1 box (15.25 oz) vanilla cake mix
  • 1 cup plain non-fat Greek yogurt
  • 3 large egg whites
  • 0.5 cup water
  • 1 tsp almond extract
  • 1 can (15 oz) sliced peaches in juice
  • 1 tbsp lemon juice
  • 0.5 tsp ground cinnamon
  • 4 oz low-fat cream cheese, softened
  • 1.5 cups cold heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla paste

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the cake mix, Greek yogurt, water, egg whites, and almond extract. Beat on medium speed for 2 minutes until smooth and luminous.
  3. Pour the batter into the prepared pan. Bake for 30–35 minutes until the center springs back when touched or a toothpick comes out clean.
  4. While the cake bakes, drain the canned peaches, reserving the juice. Place the juice in a small saucepan with lemon juice and cinnamon. Simmer over medium heat until reduced by half into a thick syrup.
  5. Poke holes across the warm cake with a skewer and brush the reduced peach syrup over the top. Allow cake to cool completely.
  6. Whip the cold heavy cream, softened cream cheese, powdered sugar, and vanilla paste until stiff peaks form. Spread over the cooled cake and top with the reserved peach slices.