1 (16 oz.) can sliced peaches in light sauce
1 pkg. yellow cake mix (Betty Crocker Supermoist)
1 (6 oz.) container Yoplait peach yogurt
1 (4 oz.) container frozen whipped topping, thawed
1/3 c. oil
3 eggs

Heat oven to 350 degrees. Grease and flour 2 round cake pans. Drain peaches, reserving sauce. Add enough water to sauce to measure 1 1/4 cups. Blend cake mix with sauce mixture, oil and eggs. (Do not put in any other water; use sauce mixture instead.) Pour batter into cake pans. Bake and cool as directed on package.

Cut peaches into bite-sized pieces. Mix yogurt and whipped topping and fold in peaches. Fill layer with half of this mixture and use other half on top of cake. Refrigerate 2 hours before serving.