Peachy Patty Cakes Recipes

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PEACHES AND CREAM CAKE



Peaches and Cream Cake image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 container (6 oz) Yoplait® Original yogurt harvest peach
3/4 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups Cool Whip lite frozen whipped topping, thawed
1 container (6 oz) Yoplait® Original yogurt harvest peach
2 cups frozen sliced peaches (from 16-oz bag), thawed, drained

Steps:

  • 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.
  • 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.
  • Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 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 Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

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