INGREDIENTS:
1 package of white or yellow dry cake mix
1/3 cup butter, at room temperature
2 large eggs, divided
A 29-ounce can of peach slices, drained
8 ounces cream cheese, room temperature.
1/3 cup sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In a large bowl, combine cake mix, butter and one egg. Stir until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs to the bottom of the prepared pan. Bake for 10 minutes.
Cut peach slices into 1-inch pieces. You can use frozen or fresh peaches if you wish, but I like preserves for this particular recipe because of the short baking time. Spoon in the partially baked peach skin. In a large bowl combine the cream cheese, sugar, 1 egg and vanilla extract. Beat with the mixer until creamy. Spoon over the peaches. Sprinkle with reserved crumbs. Bake for 30 minutes. Cool at least 30 minutes before serving. Refrigerate the leftovers.