creamy peach cake

Name: Creamy Peach Cake
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 1 - 15 ¼ oz can sliced peaches, undrained; 1 package(s) yellow cake mix; 1/3 cup(s) canola oil; 3 - eggs; 1 - 8 oz carton frozen whipped topping, thawed; 3/4 cup(s) peach yogurt

(1 RATING)

127 Pinches 1 Photo

CJ *

Somewhere, PA

Updated on Oct 3, 2012

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..

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prep time 15 Min

cook time 30 Min

method ---

yield 8-10 depending how big the slices are

Ingredients

1 - 15 ¼ oz can sliced peaches, undrained
1 package yellow cake mix
1/3 cup canola oil
3 - eggs
1 - 8 oz carton frozen whipped topping, thawed
3/4 cup peach yogurt

How To Make creamy peach cake

Step 1

Preheat oven at 350°. Drain peaches, reserving juice. Add enough water to juice to measure 1¼ cups.

Step 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.
Step 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.
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