Betty Crocker Peaches 'n Cream Cake

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By YankeesGirl

Member since 2012

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Serves 12 | Prep Time 10 | Cook Time 95

Why I Love This Recipe

Ingredients You'll Need

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

Directions

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.

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.

Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.