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Peach Cake Recipe

100% would make again

This springtime layer cake is peachy and creamy. My mom gets requests for this cake from my brother for his April birthday. —Tamra Duncan

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10-12 Servings
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

1 can (15-1/4 ounces) sliced peaches, undrained
1 package (18-1/4 ounces) yellow cake mix
1/3 cup vegetable oil
3 eggs
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup (6 ounces) peach yogurt

Directions

Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Yield: 10-12 servings.

Peach Cake published in Test Kitchen Favorites 2004 , p260

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Reviews for Peach Cake (1)

Peach Cake

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Reviewed on Feb. 17, 2009 by JaimJaim76

I made this cake for my husband's birthday and it was very yummy and moist. I thought the whole can of peaches would be a bit much for the frosting, so I added half of them to the cake batter before baking and the remaining half to the frosting. It turned out perfect!! Very pretty cake too.

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Peach Cake Recipe

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Ingredients