creamy peach cake

★★★★★ 1 Review
1lovetocook1x avatar
By Cassie *
from Somewhere, PA

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 Review
serves 8-10 depending how big the slices are
prep time 15 Min
cook time 30 Min

Ingredients For creamy peach cake

  • 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.

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