Katiecooks
New member
Ingredients:
1 tin (15 1/4 oz) sliced cling peaches, undrained
1 box (18 1/4 oz.) yellow cake mix
1/3 C vegetable oil
3 eggs
1 continer (8 oz) frozen whipped topping, thawed
3/4 C (6 oz) peach yogurt
Additional drained diced peaches, if desired
Directions:
Drain peaches, reserving juice. Add enough water to juice to measure 1 1/4 C. Cut peaches into 1-inch 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 two greased and floured 9-inch round baking pans. Bake at 350 degrees for 28 to 33 minutes or until a toothpick inserted near 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. This is a moist, creamy and really pretty cake. Delicious!
1 tin (15 1/4 oz) sliced cling peaches, undrained
1 box (18 1/4 oz.) yellow cake mix
1/3 C vegetable oil
3 eggs
1 continer (8 oz) frozen whipped topping, thawed
3/4 C (6 oz) peach yogurt
Additional drained diced peaches, if desired
Directions:
Drain peaches, reserving juice. Add enough water to juice to measure 1 1/4 C. Cut peaches into 1-inch 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 two greased and floured 9-inch round baking pans. Bake at 350 degrees for 28 to 33 minutes or until a toothpick inserted near 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. This is a moist, creamy and really pretty cake. Delicious!
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