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Peaches and Cream Cake
Peaches and Cream Cake
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Prep Time:
10 minutes
Total Time:
1 hour 45 minutes
Golden peach cake topped with fruity creaminess for a refreshing dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 container (6 oz) Yoplait® Original yogurt harvest peach
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups Cool Whip lite frozen whipped topping, thawed
  • 2 cups frozen sliced peaches (from 16-oz bag), thawed, drained
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans). Coat a 13x9-inch pan with baking spray containing flour.
  • In a spacious bowl, mix cake ingredients using an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, remembering to scrape the bowl occasionally. Transfer the batter into the pan.
  • Bake for 32 to 36 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely for about 1 hour.
  • Blend whipped topping and 1 container of yogurt in a small bowl. Serve cake with peaches and topping mixture, and store covered in the refrigerator.

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