More Great Recipes: Cake

Betty Crocker Peaches 'n Cream Cake

User Avatar
Member since 2012
No Video

Serves 12 | Prep Time 10 | Cook Time 95

Why I Love This Recipe

Ingredients You'll Need

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

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


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.

Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana