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Ingredients
- 1 can (15-1/4 ounces) sliced peaches, undrained
- 1 package yellow cake mix (regular size)
- 1/3 cup vegetable oil
- 3 large eggs, room temperature
- 1 carton (8 ounces) frozen whipped topping, thawed
- 3/4 cup peach yogurt
- Additional drained diced peaches, if desired
Directions
- 1. Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
- 2. 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 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. 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.
Nutrition Facts
1 piece: 265 calories, 6g fat (5g saturated fat), 47mg cholesterol, 339mg sodium, 48g carbohydrate (31g sugars, 1g fiber), 3g protein.
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