Easy Peaches and Cream cake

1. 1

   Preheat oven to 325 dagreea.

2. 2

   Grease and flour a 9x13 inch pan.

3. 3

   Drain peaches and save the juice.

4. 4

   Topping: Beat room temperature cream cheese, 8 Tblsp of peach juice, and sugar until fluffy , note: I took 4 slices of peaches and chopped then up and put it in and mixed just a little longer.

5. 5

   Refrigerate

6. 6

   Batter: combine cake mix, eggs, water, oil, and pudding on medium for about 2 minutes.

7. 7

   Note: I chopped up 4 slices of peaches and then mixed a little longer

8. 8

   Spread batter into pan.

9. 9

   Lay peach slices in an even layer close to each other over batter.

10. 10

    Carefully spread cream cheese mixture over peaches; try to cover the whole surface.

11. 11

    Bake for 45 to 55 minutes.

12. 12

    Cool completely before covering.

13. 13

    Keep refrigerated

14. 14

    Note: the baked cake mix may creep up and cover some of the cream cheese mixture, so it may slump a bit, but that's ok.

15. 15

    The crust should be golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.