1 can (16 oz.) sliced peaches in light sauce
1 pkg. Betty Crock SuperMoist yellow cake mix
1 container (6 oz.) Yoplait original peach yogurt or 2/3 cup plain yogurt
1 container (4 oz.) frozen whipped topping, thawed

Heat oven to 350 degrees. Generously grease and flour 2 round pans, 8 or 9 x 1 1/2 inches. Drain peaches, reserving sauce. Add enough water to reserved sauce to measure 1 1/4 cups. Prepare cake mix as directed on package, except substitute sauce mixture for the water.

Pour batter into pans. Bake and cool as directed. Cut peaches into bite-size pieces. Mix yogurt and whipped topping; fold in peaches. Fill layers with about half of the peach mixture. Spoon remaining peach mixture over top of cake. Refrigerate about 2 hours or until chilled.