Betty Crocker Peaches 'n Cream Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 95
  • Servings: 12
  • Preparation Time: 10
  • 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
  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.