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


Add to Grocery List

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


  • 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.

Printable Recipe Card

About Peaches and Cream Cake

Course/Dish: Cakes

Show 4 Comments & Reviews

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