This springtime layer cake is peachy and creamy. My mom gets requests for this cake from my brother for his April birthday. —Tamra Duncan, Decatur, Arkansas
Cake with Peaches
Cake with Peaches
Prep Time
15 min
Cook Time
30 min
Yield
12 servings
Ingredients
- 1 can (15-1/4 ounces) sliced peaches, undrained
- 1 package yellow cake mix (regular size)
- 1/3 cup vegetable oil
- 3 large eggs, room temperature
- 1 carton (8 ounces) frozen whipped topping, thawed
- 3/4 cup peach yogurt
- Additional drained diced peaches, if desired
Directions
- Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
- In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.
Nutrition Facts
1 piece: 265 calories, 6g fat (5g saturated fat), 47mg cholesterol, 339mg sodium, 48g carbohydrate (31g sugars, 1g fiber), 3g protein.
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