• About this item.
• Pack of six, 15-Ounce (Total of 90-Ounces).
• Canned, frozen or fresh fruits and vegetables are loaded with s and minerals..
• Kids love color and variety-and fruits.

From the Manufacturer --------------------- ( https://images-na.ssl-images-.com/images/G/01/us/detail-page/B0045G8KJ8_slicedpeaches100juice_tion_lg.jpg ) Click to view full tional information. ( https://images-na.ssl-images-.com/images/G/01/us/detail-page/B0045G8KJ8_slicedpeaches100juice_tion_lg.jpg ) Sliced Yellow Cling Peaches in 100% Juice ----------------------------------------- Serving Up Our Garden's Best ---------------------------- Sun-Sweetened Goodness ---------------------- Our juicy Cling peaches are grown in California’s Central Valley where the warm days and cool nights produce the most succulent fruit. Tasty tion in Every Bite ----------------------------- Picked and packed at the peak of ripeness to capture the fruit’s natural fresh flavor and essential ents your family craves. Add Some Enjoyment ------------------ A tasty topping for yogurt, cereal, salads and more. Del Monte Foods --------------- With a powerful portfolio of brands including Contadina tomato products and College Inn broth, Del Monte products are found in eight out of ten U.S. households. Del Monte is committed to enriching the lives of today's family by providing nourishing, great tasting and easy-to-use products that meet the needs of everyone in the home. Del Monte. Nourishing Families. Enriching Lives. Every Day. Recipe: Double Peach Pound Cake ------------------------------- Prep Time: 20 minutes | Bake Time: 1 hour |Serves: 16 Ingredients ----------- * 2 cans (15 oz. each) Del Monte Lite Sliced or Del Monte Sliced Peaches In 100% Juice, undrained * 2 3/4 cups all-purpose flour, divided * 2 1/2 tsp. baking powder * 1/2 tsp. salt * 1 2/3 cups sugar * 1/3 cup canola oil * 1/2 tsp. almond extract or 1 tsp. vanilla extract * 4 egg whites or 1/2 cup egg substitute or 2 whole eggs * 1/4 cup powdered sugar ( https://images-na.ssl-images-.com/images/G/01/us/detail-page/B004D3D0PM_PoundCake_Recipe_img_lg.jpg ) View larger. ( https://images-na.ssl-images-.com/images/G/01/us/detail-page/B004D3D0PM_PoundCake_Recipe_img_lg.jpg ) Directions ---------- 1. Preheat oven to 325° F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess. 2. Drain 1 can of the peaches, diding juices, arrange slices evenly on bottom of pan. Set aside. 3. Stir together the remaining 2 ½ cups flour, baking powder and salt in a medium ; set aside. 4. Using an electric mixer on medium speed, beat the oil in a large for 30 seconds or until bubbly. Add sugar and extract and beat until well blended. Add egg whites and remaining can of peaches with juice; beat well, scraping sides. Gradually add the flour mixture; beat until smooth. Pour batter carefully over the peach slices in prepared pan. 5. Bake 60 to 65 minutes or until wooden pick inserted in center of cake comes out clean. Place pan on wire rack to cool completely. Loosen cake from sides of pan; invert onto cake a plate. Dust cake with powdered sugar just before serving. NOTE: To simplify recipe, substitute a 15.25 oz. pkg. yellow cake mix for the flour, baking powder, salt and sugar mixture.