Peaches and Cream Cake

  • Prep Time 10 min
  • Total Time 1 hr 45 min
  • Servings 12

Ingredients

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ 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

Topping

2
cups Cool Whip™ lite frozen whipped topping, thawed
1
container (6 oz) Yoplait® Original yogurt harvest peach
2
cups frozen sliced peaches (from 16-oz bag), thawed, drained

Directions

Directions

  • 1 Heat oven to 350°F (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 ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4 In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

Notes










Tips

Expert Tips

Shiny aluminum pans are best for baking cakes because they reflect heat away from the cake and produce a tender, light brown crust.

Serve this cake with fresh instead of frozen sliced peaches, if they are available.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.