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Peaches and Cream Cake

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Peaches and Cream Cake
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  • Prep 10 min
  • Total 1 hr 45 min
  • Servings 12
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With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.
Updated May 18, 2016



  • 1 box (15.25 oz) 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
  • 1 container (6 oz) Yoplait® Original yogurt harvest peach
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Shiny aluminum pans are best for baking cakes because they reflect heat away from the cake and produce a tender, light brown crust.
  • tip 2
    Serve this cake with fresh instead of frozen sliced peaches, if they are available.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • Trademarks referred to herein are the properties of their respective owners.
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