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Ingredients
- 1 16 oz can sliced peacheslight sauce
- 1 pkg yellow cake mix
- 1 6 oz container peach yogurt or 2/3 cup plain yogurt
- 1 4 oz container frozen whipped topping, thawed
Ingredients
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Instructions
- Heat oven to 350 degrees. Generously grease and flour 2 round pans, 8-or 9-x1-1/2-inches. Drain peaches, reserving sauce. Add enough water to reserved sauce to measure 1-1/4 cups.
- Prepare cake mix as directed on package, except substitute sauce mixture for the water.
- Pour batter into prepared pans. Bake and cool as directed. Cut peaches into bite-sized pieces.
- Mix yogurt and whipped topping; fold in peaches. Fill middle layer with about half of the peach mixture and place second cake on top. Spoon remaining peach mixture over top of cake.
- Refrigerate about 2 hours or until chilled.
Recipe Notes
Recipe courtesy of Lavaughn Buehl, Janesville, WI.
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