Peaches and Cream Cake

Linda Griffith


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 vote

10 Min
35 Min


  • 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
  • 1/4 c
    vegetable oil
  • 1/2 tsp
  • 1/2 tsp
  • 4 large

  • 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.

Printable Recipe Card

About Peaches and Cream Cake

Course/Dish: Cakes

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