Easy Peaches and Cream cake

Name: Easy Peaches and Cream cake
Cuisine: American
Ingredients: 3 (16-ounce)Cans of sliced peaches; 16 oz cream cheese; 8 tbsp peach juice from the canned peaches; 3/4 cup sugar; 1 box of yellow cake mix; 4 eggs; 1 cup cold water; 1/3 cup vegetable oil; 1 (4- ounce) package of instant venilla pudding

krg0802 @cook_3514778

Easy Peaches and Cream cake

krg0802 @cook_3514778

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Ingredients

3(16-ounce)Cans of sliced peaches
Topping
16 ozcream cheese
8 tbsppeach juice from the canned peaches
3/4 cupsugar
Batter
1 boxof yellow cake mix
4eggs
1 cupcold water
1/3 cupvegetable oil
1(4- ounce) package of instant venilla pudding

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Steps

1

Preheat oven to 325 dagreea. Grease and flour a 9x13 inch pan. Drain peaches and save the juice.
2

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. Refrigerate
3

Batter: combine cake mix, eggs, water, oil, and pudding on medium for about 2 minutes. Note: I chopped up 4 slices of peaches and then mixed a little longer
4

Spread batter into pan. Lay peach slices in an even layer close to each other over batter.
5

Carefully spread cream cheese mixture over peaches; try to cover the whole surface.
6

Bake for 45 to 55 minutes. Cool completely before covering. Keep refrigerated
7

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. The crust should be golden brown.