1. Drain peaches, reserving juice. Add enough water to juice to measure 1-1/4 cups. Cut peaches into 2 1/2cm. pieces; set aside.

2. In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 180° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

3. In a bowl, combine the whipped topping and yogurt; fold in reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.