Ingredients
1 (15 ounce) can sliced peaches, undrained
1 (18.25 ounce) package yellow cake mix
1/3 cup vegetable oil
3 eggs
1 (8 ounce) carton frozen whipped topping, thawed
1 (6 ounce) container peach yogurt
Directions
Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 1-in. pieces; set aside.
In a large mixing 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. Bake at 350 degrees F 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.
In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake.
