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PdfHeat oven to 350 F.
Generously grease and flour 2 round pans, 8 or 9”.
Drain peaches, reserving sauce.
Add enough water to reserved sauce to measure 1 ¼ 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.