Peaches 'n Cream Cake

By dawn716

Ingredients

• 1 1
• box Betty Crocker® SuperMoist® yellow cake mix
• 1 1
• container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
• 3/4 3/4
• cup water
• 1/3 1/3
• cup vegetable oil
• 3 3
• eggs
• 1/2 1/2
• teaspoon ground ginger
• 1/2 1/2
• teaspoon ground nutmeg
• 2 2
• cups frozen (thawed) reduced-fat whipped topping
• 1 1
• container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
• 2 2
• cups frozen sliced peaches (from 16-oz bag), thawed, drained

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

Makes
12 servings