Peaches and Cream Cake

Health score
1%
Peaches and Cream Cake
105 min.
12
270kcal

Suggestions


Indulge in the delightful flavors of summer with our Peaches and Cream Cake, a dessert that perfectly captures the essence of warm, sunny days. This cake is not just a treat for the taste buds; it’s a celebration of fresh peaches and creamy goodness that will leave your guests asking for seconds. With a light and fluffy texture, this cake is made easy with a box of Betty Super Yellow Cake Mix, ensuring that even novice bakers can create a masterpiece.

The combination of Yoplait® Original yogurt and Cool Whip lite adds a luscious creaminess that complements the sweet, juicy peaches beautifully. Each slice is a harmonious blend of flavors, enhanced by a hint of ground ginger and nutmeg, which adds a warm spice that elevates the overall taste. Perfect for gatherings, picnics, or simply as a sweet ending to a family dinner, this cake serves 12, making it ideal for sharing.

Not only is this Peaches and Cream Cake a feast for the palate, but it also boasts a relatively low calorie count of 270 kcal per serving, allowing you to indulge without the guilt. So, gather your ingredients, preheat your oven, and get ready to impress your friends and family with this scrumptious dessert that embodies the spirit of summer in every bite!

Ingredients

  • box cake mix yellow
  • oz peaches yoplait®
  • 0.8 cup water 
  • 0.3 cup vegetable oil 
  •  eggs 
  • 0.5 teaspoon ground ginger 
  • 0.5 teaspoon nutmeg 
  • cups cool whip frozen thawed
  • oz peaches yoplait®
  • cups peaches frozen thawed drained sliced (from 16-oz bag)

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. 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.
  2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Pour into pan.
  4. Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  5. In small bowl, mix whipped topping and 1 container yogurt until blended.
  6. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.

Nutrition Facts

Calories270kcal
Protein5.62%
Fat29.86%
Carbs64.52%

Properties

Glycemic Index
15.9
Glycemic Load
1.89
Inflammation Score
-3
Nutrition Score
6.8721738794576%

Flavonoids

Cyanidin
1.04mg
Catechin
2.66mg
Epigallocatechin
0.56mg
Epicatechin
1.26mg
Epigallocatechin 3-gallate
0.16mg
Kaempferol
0.12mg
Quercetin
0.36mg

Nutrients percent of daily need

Calories:269.84kcal
13.49%
Fat:9.1g
14.01%
Saturated Fat:2.36g
14.74%
Carbohydrates:44.27g
14.76%
Net Carbohydrates:42.86g
15.59%
Sugar:25.25g
28.06%
Cholesterol:42.92mg
14.31%
Sodium:346.06mg
15.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.86g
7.72%
Phosphorus:176.04mg
17.6%
Vitamin B2:0.24mg
14.36%
Vitamin K:14.08µg
13.41%
Calcium:113.42mg
11.34%
Folate:39.91µg
9.98%
Vitamin E:1.41mg
9.42%
Vitamin B1:0.14mg
9.05%
Selenium:6.23µg
8.9%
Vitamin B3:1.5mg
7.48%
Manganese:0.15mg
7.42%
Iron:1.3mg
7.2%
Fiber:1.41g
5.63%
Vitamin B12:0.33µg
5.43%
Vitamin A:257.48IU
5.15%
Copper:0.09mg
4.35%
Vitamin B5:0.41mg
4.08%
Vitamin B6:0.08mg
4.07%
Potassium:116.22mg
3.32%
Magnesium:11.43mg
2.86%
Zinc:0.43mg
2.85%
Vitamin C:2.22mg
2.69%
Vitamin D:0.22µg
1.47%