Ingredients:

  • 2 cans (29 oz / 828g each) sliced peaches in heavy syrup
  • 1 tsp (5ml) vanilla extract
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (30ml) melted butter
  • 1 tbsp (15ml) lemon juice
  • 1 box (15.25 oz / 432g) yellow cake mix
  • 3/4 cup (170g) unsalted butter, thinly sliced into pats

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the canned peaches and their syrup into a 9x13-inch baking dish, spreading them evenly.
  3. Stir the vanilla extract directly into the peaches in the pan.
  4. In a small bowl, blend the softened cream cheese, melted butter, and lemon juice until smooth.
  5. Drop dollops of the cream cheese mixture over the peaches and use a knife to gently swirl them into the syrup, creating visible ribbons.
  6. Sprinkle the dry cake mix evenly over the top of the peach layer, using a fork to gently press the powder into the fruit to eliminate large air pockets.
  7. Arrange the sliced butter pats across the entire surface of the cake mix, ensuring no dry powder is left exposed.
  8. Bake for 40–50 minutes until the edges are bubbling and the top has reached a deep, mahogany-colored gold.