1 can sliced peaches in light syrup
1 pkg. moist yellow cake mix
1 container peach yogurt
1 carton Cool Whip

Heat oven to 350. Grease and flour 2 cake pans.

Drain peaches, reserve sauce, add enough water to make 1 1/4 cups.

Prepare cake by directions, substituting water and sauce for water on directions of package. Bake and cool.

Cut peaches to bite size. Mix yogurt and Cool Whip. Fold in peaches. Spoon topping between layers and on top. Refrigerate at least 2 hours before serving.