Peaches and Cream Cake

With a fruity and creamy topping, this pretty golden cake is just peachy when you want a refreshing dessert.

  • prep time 10 min
  • total time 1 hr 45 min
  • ingredients 10
  • servings 12

Ingredients

Cake

1
box 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

Topping

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
  • 1 Heat oven to 350°F (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 ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3 Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4 In small bowl, mix whipped topping and 1 container yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    300mg
    300%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    1g
    1%
      Sugars
    25g
    25%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    35%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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