1 can (16 oz.) sliced peaches in light syrup
1 pkg. Betty Crocker Supermoist yellow cake mix
1 container (6 oz.) Yoplait Original peach yogurt or 2/3 c. plain
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 syrup. Add enough water to reserved syrup to measure 1 1/4 cups. Prepare cake mix as directed on package except substitute syrup mixture for the water. Pour batter into pans. Bake and cool as directed. Cut peaches to bite size. Mix yogurt and whipped toppings; 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. Serves 12 large pieces or 24 small.