Jefferson County Recipe of the Day: Peach Cake

Peachy, creamy, and outrageously delicious!

Peach Cake


1 – 15 ¼ oz. can sliced peaches, undrained
1 package yellow cake mix
1/3 cup canola oil
3 eggs
1 – 8 oz. carton frozen whipped topping, thawed
¾ cup peach yogurt


~Preheat oven at 350°.

~Drain peaches, reserving juice. Add enough water to juice to measure 1¼ cups. Cut peaches into 1″ pieces. Set aside.

~In a large bowl, beat the cake mix, peach juice, oil, and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9″ round baking pans. Bake for 28-33 minutes. 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. Garnish with additional diced peaches, if desired.

~Store in refrigerator.

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