Creamy Peach Cake

Cassie *


I am always looking for new recipe's to try, and this one I found in a local news paper..sounded too good not to share..I will be making this soon, and add a picture..


★★★★★ 1 vote

8-10 depending how big the slices are
15 Min
30 Min


  • 1
    15 ¼ oz can sliced peaches, undrained
  • 1 pkg
    yellow cake mix
  • 1/3 c
    canola oil
  • 3
  • 1
    8 oz carton frozen whipped topping, thawed
  • 3/4 c
    peach yogurt

How to Make Creamy Peach Cake


  1. Preheat oven at 350°.

    Drain peaches, reserving juice. Add enough water to juice to measure 1¼ cups.
  2. Cut 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.
  3. 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.

Printable Recipe Card

About Creamy Peach Cake

Course/Dish: Cakes Fruit Desserts
Hashtags: #yogurt #peaches

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