Name: Cake with Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 can (15-1/4 ounces) sliced peaches, undrained; 1 package yellow cake mix (regular size); 1/3 cup vegetable oil; 3 large eggs, room temperature; 1 carton (8 ounces) frozen whipped topping, thawed; 3/4 cup peach yogurt; Additional drained diced peaches, if desired

This springtime layer cake is peachy and creamy. My mom gets requests for this cake from my brother for his April birthday. —Tamra Duncan, Decatur, Arkansas

Ingredients

1 can (15-1/4 ounces) sliced peaches, undrained

1 package yellow cake mix (regular size)

1/3 cup vegetable oil

3 large eggs, room temperature

1 carton (8 ounces) frozen whipped topping, thawed

3/4 cup peach yogurt

Additional drained diced peaches, if desired

Instructions

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 bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 28-33 minutes or until a toothpick inserted in 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 reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.