creamy peach cake
(1 rating)
I am always looking for new recipe's to try, and this one I found in a local news paper..sounded too good not to share..I will be making this soon, and add a picture..
(1 rating)
yield
8 -10 depending how big the slices are
prep time
15 Min
cook time
30 Min
Ingredients For creamy peach cake
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115 ¼ oz can sliced peaches, undrained
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1 pkgyellow cake mix
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1/3 ccanola oil
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3eggs
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18 oz carton frozen whipped topping, thawed
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3/4 cpeach yogurt
How To Make creamy peach cake
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1Preheat oven at 350°. Drain peaches, reserving juice. Add enough water to juice to measure 1¼ cups.
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2Cut peaches into 1″ pieces. Set aside. In a large bowl, beat the cake mix, peach juice, oil, and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9″ round baking pans. Bake for 28-33 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.
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3In a bowl, combine the whipped topping and yogurt. Fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches, if desired. Store in refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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