peaches and cream cake
(1 rating)
This recipe is so good, and not loaded with calories or fat. You don't have to feel guilty about having a piece with a cup of coffee. A good recipe to share with friends. That's what I am doing
(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
35 Min
Ingredients For peaches and cream cake
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1 boxbetty crocker super moist yellow cake mix
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1 box4oz, peach jello
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1/4 call purpose flour
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1 cyoplait original 99% fat free creamy harvest peach yogurt from 32oz. container
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1/2 cmilk
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1/4 cvegetable oil
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1/2 tspginger
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1/2 tspnutmeg
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4 lgeggs
- TOPPING
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1 1/2 creduced fat cool whip
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1 cyoplait original 99% fat free creamy harvest peach yogurt from 32oz. container
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2 cfresh or frozen peaches, thawed & drained
How To Make peaches and cream cake
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1Heat oven to 350°F (or 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 mix,Jello, flour, 1 cup yogurt, the milk, oil, ginger, nutmeg and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 4 In small bowl, mix whipped topping and 1 cup yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered 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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