Fluffy Peach Cake

• 1 pkg. SuperMoist light yellow cake (use no cholesterol recipe directions)
• 1 (16 oz.) can sliced peaches
• 1 (8 oz.) container frozen light whipped topping, thawed
• 1 pkg. sugar-free vanilla flavor instant pudding and pie filling (4 serving size)

1. Preheat oven to 350u0b0.
2. Spray three 8-inch round cake pans with nonstick cooking spray.
3. Prepare cake mix as directed, following no cholesterol recipe.
4. Spoon batter evenly into pans.
5. Bake 25 minutes until toothpick inserted comes out clean.
6. Cool cake in pans for ten minutes.
7. Drain peach juice into large bowl.
8. Chop peach slices.
9. Add whipped topping, pudding mix and chopped peaches, stirring gently to combine.
10. Refrigerate peach mixture, covered, until ready to assemble cake.
11. When cake is cool, place 1 layer on plate.
12. Spread 1/4 cup peach mixture.
13. Top with second layer.
14. Spread 1/4 cup mixture.
15. Top with third layer.
16. Frost top and sides of cake with remaining mixture.
17. Refrigerate cake until ready to serve.
18. Makes 16 servings.
19. Each serving:
20. about 125 calories and 4 grams fat.

light yellow cake, peaches, light whipped topping, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003494 (may not work)