Real Recipes From Real Home Cooks ®

peaches and cream cake

(1 rating)
Recipe by
Linda Griffith
Augusta, GA

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

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 35 Min

Ingredients For peaches and cream cake

  • 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 lg
    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

How To Make peaches and cream cake

  • 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.

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