Peaches and Cream Cake

Linda Griffith

By
@sothernladee

This recipe is so good, and not loaded with calories or fat. You don't have to feel guilty about having a piece with a cup of coffee. A good recipe to share with friends. That's what I am doing


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Comments:

Serves:

12

Prep:

10 Min

Cook:

35 Min

Ingredients

1 box
betty crocker super moist yellow cake mix
1 box
4oz, peach jello
1/4 c
all purpose flour
1 c
yoplait original 99% fat free creamy harvest peach yogurt from 32oz. container
1/2 c
milk
1/4 c
vegetable oil
1/2 tsp
ginger
1/2 tsp
nutmeg
4 large
eggs

TOPPING

1 1/2 c
reduced fat cool whip
1 c
yoplait original 99% fat free creamy harvest peach yogurt from 32oz. container
2 c
fresh or frozen peaches, thawed & drained

Directions Step-By-Step

1
Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2 In large bowl, beat cake mix,Jello, flour, 1 cup yogurt, the milk, oil, ginger, nutmeg and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4 In small bowl, mix whipped topping and 1 cup yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

About this Recipe

Course/Dish: Cakes