Easy Peaches and Cream cake

• 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

1. Preheat oven to 325 dagreea.
2. Grease and flour a 9x13 inch pan.
3. Drain peaches and save the juice.
4. 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.
5. Refrigerate
6. Batter: combine cake mix, eggs, water, oil, and pudding on medium for about 2 minutes.
7. Note: I chopped up 4 slices of peaches and then mixed a little longer
8. Spread batter into pan.
9. Lay peach slices in an even layer close to each other over batter.
10. Carefully spread cream cheese mixture over peaches; try to cover the whole surface.
11. Bake for 45 to 55 minutes.
12. Cool completely before covering.
13. Keep refrigerated
14. 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.
15. The crust should be golden brown.

peaches, cream cheese, peach juice, sugar, cake mix, eggs, cold water, vegetable oil, venilla pudding

Taken from cookpad.com/us/recipes/355053-easy-peaches-and-cream-cake (may not work)