Creamy Peach Cake
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- 15 ¼ oz can sliced peaches, undrained
- 1 pkg
- yellow cake mix
- 1/3 c
- canola oil
- 8 oz carton frozen whipped topping, thawed
- 3/4 c
- peach yogurt
1Preheat oven at 350°.
Drain peaches, reserving juice. Add enough water to juice to measure 1¼ cups.
2Cut peaches into 1″ pieces. Set aside.
In a large bowl, beat the cake mix, peach juice, oil, and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9″ round baking pans. Bake for 28-33 minutes.
Cool in pans for 10 minutes before removing to wire racks to cool completely.
3In 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.