Ingredients
· 2 (15 ounce) can sliced peaches, undrained
· 1 (18.25 ounce) package yellow cake mix
· 1/3 cup vegetable oil
· 3 eggs
· 1 (8 ounce) carton frozen whipped topping, thawed
· 1 (6 ounce) container peach yogurt
Directions
1. Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
2. In a large mixing bowl, beat the cake mix, peach juice mixture, half of the cut up peaches, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 9x13 inch greased baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. In a bowl, combine the whipped topping and yogurt; fold in the remaining reserved peaches. Spread topping between layers and over top of cake.
.JPG)
