INGREDIENTS
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
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
DIRECTIONS
- 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.
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