Peach Cake

I would like you to meet my sister-in-law Norma.  Norma is a “Get ‘er done” no nonsense, hard working, practical kind of person.

Norma cracking the eggs

Norma adding the yogurt

Norma would adopt the world if she could.  She would tuck each individual under her wing and give them tender loving care.  She has a love for others that puts me to shame.  I would rather have my privacy than share my home the way she does.

In typical Norma fashion, she can throw together a dinner on the spur of the moment, complete with dessert.  Unexpected company?  No problem.  She just opens the pantry door, takes inventory of her supplies and pulls together a feast for her guests.  That is actually how she invented this dessert.  She made the cake for me and I liked it so much that I asked her if I could share it with you.  She said yes.

Norma making the cake


Norma mixing the cake

Making the Peach Cake

Peach Cake

  • 1 box cake mix
  • 1 can sliced peaches
  • 1 cup yogurt
  • 3 eggs

Preheat the oven to 350 degrees F.

Drain the peaches, reserving the liquid.  Cut up the peaches and set them aside.

Mix together the cake mix, yogurt, and eggs.  Beat for 3 minutes.  Mix in enough of the reserved liquid to make a smooth batter, approximately 1/4 cup but more or less depending on the cake mix brand.

Grease a pan, it will fit one 9×13 or 2 ten inch round cake pans.  Pour 2/3 of the batter into the bottom of the pan(s).  Spread the cut up peaches evenly over the cake batter.  Drizzle the remaining batter over the peaches.

Bake until golden brown and a toothpick comes out clean.  Approximately 30 to 35 minutes for the ten inch cake pans or 40-50 minutes for the 9×13 pan.

Peach Cake


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