LuAnn's Peach Cake

Recipe and Pictures courtesy of: LuAnn Beal


1 can (15 ¼ ounces) sliced peaches, undrained

1 package( 18 ¼ ounce) yellow cake mix

1/3 cup vegetable oil

3 large eggs

1 carton (8 ounce cool) whip, thawed

¾ cup (6 ounce peach yogurt

Additional drained diced peaches, if desired Drain peaches, reserving juice.


Add enough water to juice to measure 1 ¼ cups. Cut peaches into 1 inch pieces; set aside.

In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on med for 2 minutes. Pour into two greased and floured 9 inch round baking pans.

Bake at 350 degrees for 28-32 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes before removing to wire rack. Cool completely.

In a bowl, combine the cool whip 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 about an hour.


Grandma Dugan's Pistachio Cake

This was an award winning "Jell-O" recipe! Recipe and photos courtesy of Donna Hawkins
Love this photo of the actual hand written recipe!

Donna Hawkins: "One thing I left off the recipe: dust with powder sugar."