Peaches and Cream Cake

Ingredients

• cooking spray
• 1 , 15.25 ounce
• 1 3.4 ounce) package instant vanilla pudding and pie filling
• 0.75 cups unsalted butter
• 3 large eggs
• 1 cup plus 2 tablespoons tap water
• 4 , 6 ounce
• 4 ounces cream cheese
• 0.5 cups white sugar
• 2 tablespoons white sugar
• frozen whipped topping

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

2. 2

   Beat cake mix, pudding, butter, eggs, and 1 cup water in a large bowl with an electric mixer on medium-low speed until well blended and smooth, about 2 minutes.

3. 3

   Gently fold 3 1/2 cups peaches into batter. Transfer batter into prepared baking dish; spread batter evenly using an offset spatula.

4. 4

   Beat cream cheese, 1/2 cup sugar, and remaining 2 tablespoons water in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.

5. 5

   Using a 1-teaspoon measure, dollop cream cheese mixture evenly over cake batter. Using a wooden skewer or knife, thoroughly swirl the dollops into batter.

6. 6

   Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, about 50 minutes. If cake is browning too quickly, loosely tent with aluminum foil after 35 minutes. Let cake cool on a wire rack for 30 minutes before serving.

7. 7

   Meanwhile, gently stir together remaining 1 1/2 cups peaches and 2 tablespoons sugar in a medium bowl until well coated. Allow to sit at room temperature, uncovered, until liquid pools and peaches are shiny, 15 to 30 minutes. Set aside.

8. 8

   Slice cake and serve each piece with a dollop of whipped topping, if desired. Top with macerated peach slices.