peaches and cream cake
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
prep time
10 Min
cook time
35 Min
method
---
yield
12 serving(s)
Ingredients
- 1 box betty crocker super moist yellow cake mix
- 1 box 4oz, peach jello
- 1/4 cup all purpose flour
- 1 cup yoplait original 99% fat free creamy harvest peach yogurt from 32oz. container
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 4 large eggs
- TOPPING
- 1 1/2 cups reduced fat cool whip
- 1 cup yoplait original 99% fat free creamy harvest peach yogurt from 32oz. container
- 2 cups fresh or frozen peaches, thawed & drained
How To Make peaches and cream cake
-
Step 1Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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