Ingredients
1
box Betty Crocker™ Super Moist™ white cake mix
1
cup milk
3
oz cream cheese, softened
1 1/2
teaspoons vanilla bean paste
1/4
cup peach preserves
3
eggs
1
cup diced fresh peaches or diced frozen (thawed and drained) peaches
2
oz cream cheese, softened
3
tablespoons butter, softened
1
cup powdered sugar
1
tablespoon milk
1/2
teaspoon vanilla bean paste
Preparation
Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
In large bowl, beat all Cake ingredients except peaches with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan. Sprinkle peaches on top of cake batter.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
In medium bowl, beat 2 oz cream cheese and the butter with electric mixer on medium speed until smooth. Beat in powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla bean paste until smooth. Spread mixture on top of cooled cake.
