•INGREDIENTS:
1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
2 cups diced peaches
1/2 cup peach preserves
1 can (14 oz) sweetened condensed milk
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1/4 cup peach preserves (for topping)
1/4 cup diced peaches (for topping)
•INSTRUCTIONS:
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Prepare the yellow cake mix according to package instructions, using water, vegetable oil, and eggs.
Fold in 2 cups of diced peaches and 1/2 cup of peach preserves into the cake batter.
Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes. Refrigerate for 1 hour.
In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Gradually add the heavy whipping cream and beat until stiff peaks form.
Spread the cream cheese mixture over the cooled cake.
Drizzle 1/4 cup peach preserves and sprinkle 1/4 cup diced peaches on top for garnish.
Refrigerate for at least 2 hours before serving.
