Grease and flour 2 (8 inch) round cake pans. Preheat oven to 350 degrees.

QUICK AND EASY METHOD:

1 pkg. yellow cake mix (can also be made with any yellow cake recipe)
1/3 to 1/2 c. oil (depending on what your cake mix calls for)
3 eggs
1 (16 oz.) can sliced peaches in juice pack or light syrup, drained
1 1/4 c. drained juice (and enough water to make measurement)
1 (6 oz.) container of peach yogurt
1 (4 oz.) container of frozen whipped topping (such as Cool Whip)

Blend cake mix with oil and juice on low speed until well moistened. Add eggs, 1 at a time, and mix well after each addition. Pour into prepared pans. Bake at 350 degrees for 25 to 30 minutes until done. Cool, then remove from pans and cool completely.

While cake is baking, mix together yogurt and whipped topping until well blended. Cut the sliced peaches into bite-size pieces and fold into the yogurt blend. Refrigerate until ready to use.

When cake is cooled, spread bottom layer with half of peach-yogurt mixture; put second layer on top and spread remaining mixture on top. Keep refrigerated.