Sooo super easy Peaches ‘n Cream Cake


1 box Betty Crocker SuperMoist yellow cake mix

1 container (6 oz) Yoplait Original 99% Fat Free harvest peach yogurt

3/4 cup water

1/3 cup vegetable oil

3 eggs

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg


2 cups frozen (thawed) reduced-fat whipped topping

1 container (6 oz) Yoplait Original 99% Fat Free harvest peach yogurt

2 cups frozen sliced peaches (from 16-oz bag), thawed, drained


Heat oven to 350 degrees F.  Spray bottom and sides of 13×9-inch pan with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.  Pour into pan.

Bake 32 to 36 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.

In a small bowl, mix whipped topping and 1 container yogurt until blended.  Serve cake with peaches and topping mixture.

Store loosely covered in refrigerator.

One tip though with making this cake is that if you use frozen peaches to decorate the cake, make sure you thaw and blot them dry with a paper towel or they will get runny on top of the cake.  Also if you add the colored sugar like I did, make double sure they are dry!

By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com

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