Ingredients:

  • 1 box (15.25 oz / 432g) white or vanilla cake mix
  • 1/2 cup (115g) unsalted butter, melted
  • 3 large eggs
  • 1 cup (240ml) water
  • 1 tsp (5ml) vanilla extract
  • 1 can (29 oz / 822g) sliced peaches in heavy syrup, drained
  • 1/2 cup (120ml) reserved peach syrup
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.25g) ground cinnamon
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (100g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 8 oz (225g) whipped topping, thawed

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch pan.
  2. Combine cake mix, melted butter, eggs, water, and vanilla; beat on medium speed for 2 minutes until smooth.
  3. Pour batter into pan and bake for 30–35 minutes until a toothpick comes out clean.
  4. Combine reserved peach syrup, lemon juice, and cinnamon in a saucepan and simmer over medium heat for 5 minutes until thickened.
  5. Poke holes across the warm cake using a skewer or fork and pour the thickened peach syrup over the top.
  6. Beat softened cream cheese and powdered sugar together, then fold in whipped topping and vanilla extract.
  7. Spread the cream mixture over the cooled cake, top with sliced peaches, and chill for 2 hours before serving.