Peaches 'N Cream Cake

• For frosting
• 3 (1 1/3 ounce) envelopes whipped dessert topping mix
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg
• For filling
• 2 peaches, sliced (about 2 cups or 8 oz.)
• 1 tablespoon packed light brown sugar
• 1 tablespoon rum
• 2 (3 ounce) packages cream cheese, softened
• 1/3 cup packed light brown sugar
• 1 teaspoon rum
• For cake
• 1 (18 1/4 ounce) package yellow cake mix
• 2/3 cup buttermilk
• 1/2 cup butter, softened
• 3 eggs
• 3 tablespoons rum

1. For frosting: At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. Cover; refrigerate.
2. For cake and filling: Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans. Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
3. Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
4. Spread batter in pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool on racks 10 minutes. Remove from pans; cool completely on racks.
5. Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. Fold in 1/3 cup reserved frosting; refrigerate.
6. Assembly: Place 1 cake layer on serving plate; spread with cream cheese mixture. Top with peach slices, reserving several for garnish.
7. Top with remaining cake layer; spread top and side of cake with remaining frosting.

milk, vanilla, ground nutmeg, peaches, brown sugar, rum, cream cheese, brown sugar, rum, cake, yellow cake, buttermilk, butter, eggs, rum

Taken from www.food.com/recipe/peaches-n-cream-cake-294085 (may not work)