My mom’s springtime layer cake is peachy and creamy. My brother, whose birthday is in April, requests Mom’s specialty every year.
—TAMRA DUNCAN LINCOLN, AR
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 10-12 SERVINGS
1can (15 1/4 ounces) sliced peaches, undrained
1package yellow cake mix (regular size)
1/3cup canola oil
3eggs
1carton (8 ounces) frozen whipped topping, thawed
3/4cup (6 ounces) peach yogurt
Additional drained diced peaches, if desired
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 two greased and floured 9-in. round baking pans.
3. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
4. In a bowl, combine the whipped topping and yogurt; fold in the reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.