Peaches and Cream Cake

Peaches and Cream Cake

With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.

Prep Time

10

Minutes

Total Time

1:45

Hr:Mins

Makes

12

servings

Cake
1
box Betty Crocker® SuperMoist® yellow cake mix
1
container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
3/4
cup water
1/3
cup vegetable oil
3
eggs
1/2
teaspoon ground ginger
1/2
teaspoon ground nutmeg
Topping
2
cups frozen (thawed) reduced-fat whipped topping
1
container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt
2
cups frozen sliced peaches (from 16-oz bag), thawed, drained
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 90),
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 300mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
    • Sugars 25g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.