Peach Cake Recipe

By barbaran

Ingredients

• 10-12 ServingsPrep: 15 min. Bake: 30 min. + cooling
• 1 can (15-1/4 ounces) sliced peaches, undrained
• 1 package (18-1/4 ounces) yellow cake mix
• 1/3 cup vegetable oil
• 3 eggs
• 1 carton (8 ounces) frozen whipped topping, thawed
• 3/4 cup (6 ounces) peach yogurt
• Additional drained diced peaches, if desired

Preparation

Step 1

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 two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 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. Yield: 10-12 servings.