I’m going to go ahead and assert that this peach cake cannot be beaten. If it can, I don’t wanna know about it.
I got the recipe from a co-worker at my summer internship, and my mom was kind enough to make it for me while I spent some time at home this week. It turned out soooo great.
Here are the directions:
1 box yellow cake mix
1 box instant vanilla pudding
1 cup oil
1 cup water
Mix these together, and pour into a greased 9×13 pan. Drain 1 can large peaches (reserve juice) and pour on top of cake. Mix 1 pack cream cheese, 1 cup sugar, and 6 tbs. juice from peaches and blend until smooth. Pour on top of the cake.
Bake at 350 degrees for 50 minutes (note — start watching it closely at around 35 minutes, because bake time may vary by oven.)
You may want to top it with cool whip or ice cream!