Della Robbia Cake

1 pkg Duncan Hines® Angel Food
1½ tsp grated lemon peel

Glaze
6 tbsp sugar
1½ tbsp. cornstarch
1 cup water
1 Tbsp lemon juice
½ tsp vanilla
Few drop red food coloring
6 cling peach slices
6 medium strawberries, sliced

Prepare cake according to directions on package, adding lemon peel with Cake Flour Mixture (Red packet) bake and cool following directs.

For glaze; combine sugar, cornstarch and water in small saucepan cool on medium high heat until mixture thicken and clear. Remove from heat; stir in lemon juice vanilla and red food coloring.

Alternate peach slices with strawberry slices around top of cooled cake. Pour glaze over fruit and top of cake. Refrigerate leftovers

12 to 16 servings