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Peach Delight Cake

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“This is another of those recipes my mom and I found when cleaning out one of her kitchen closets. It was cut from a Betty Crocker cake mix box. If you like peaches you'll love this cake!”
READY IN:
50mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g cansliced peaches (in light syrup)
  • 517.37 g package yellow cake mix
  • 78.07 ml oil
  • 3 eggs
  • 170.09 g container peach yogurt
  • 113.39 g container frozen whipped topping

Directions

  1. Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
  2. Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
  3. Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans. Cool 10 minutes in pan, then remove to wire rack and cool completely.
  4. Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches. Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix. Cover with the second cake layer and frost top with remaining whipped topping mix. Refrigerate about 2 hours before serving.

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