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Ingredients
- 1 (16 oz.) can sliced peaches in syrup
- 1 pkg. yellow cake mix
- 1 (6 oz.) peach yogurt
- 1 (4 oz.) Cool Whip, thawed
Method
- Heat oven to 350°. Grease and flour 2 round pans, 8 or 9 x 1 1/2-inches. Drain peaches, reserving syrup. Add enough water to reserved syrup to measure 1 1/4 cups. Prepare cake mix as directed on package, except substitute syrup mixture for the water. Pour batter into pans. Bake and cool as directed. Cut peaches into bite size pieces. Mix yogurt and whipped topping; fold in peaches. Fill layers with about half of the peach mixture. Spoon remaining peach mixture over top of cake. Refrigerate 2 hours or until chilled.
