With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.
Peaches and Cream Cake
- Prep Time 10 min
- Total 1 hr 45 min
- Servings 12
- Ingredients 10
Ingredients
Cake
- 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
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
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
-
Step2In 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.
-
Step3Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
-
Step4In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
- Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
- Trademarks referred to herein are the properties of their respective owners.
© 2025 ®/TM General Mills All Rights Reserved