Ingredients:

  • 2 cans (29 oz each) sliced peaches in juice, drained
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Combine the drained peaches with cinnamon and nutmeg in the baking dish, spreading them into an even layer.
  3. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until the mixture is smooth.
  4. Drop spoonfuls of the cream cheese mixture over the peaches and use a spatula to gently spread the dollops without over-mixing into the fruit.
  5. Sprinkle the dry yellow cake mix evenly over the top, covering all the cream cheese and peaches.
  6. Pour the melted butter over the cake mix and use a fork to gently poke the butter into the powder to ensure there are no large dry patches.
  7. Bake for 45–50 minutes until the top is a deep golden brown and the peach juices are bubbling up the sides.