Preheat oven to 350°.

Prepare pans. If you want to leave the cake in the pan then you can use a 9″ X 13″. Spray the bottom with cooking spray. If you want to make a layer cake then use either 8″ or 9″ rounds and line the bottom with waxed paper and spray the sides with cooking spray.

Drain peaches, reserving juice. Pour the peach juice into a measuring cup and fill the rest of the way (to 1/ 1/4 cups) with water. In a large bowl combine cake mix, eggs and canola oil; mix and bake according to package directions.

If using rounds, let cake cool in the pans for 10 minutes. Run a knife between the cake and the edge of the pan, remove from pans onto wire rack, peel off waxed paper. Cool on wire rack until completely cool. If you are using a 9″ X 13″ let cake cool completely in the pan.

For the frosting: Cut peaches into small chunks, mix with yogurt then fold in Cool Whip. Frost top of bottom layer, put the second layer on top of the first layer, frost sides then the top. Refrigerate for at least 1 hour before serving.