Peaches and Cream Cake

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee

Beat cake mix, pudding, butter, eggs, and 1 cup water in a large bowl with an electric mixer on medium-low speed until well blended and smooth, about 2 minutes. Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee

Gently fold 3 1/2 cups peaches into batter. Transfer batter into prepared baking dish; spread batter evenly using an offset spatula. Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee

Beat cream cheese, 1/2 cup sugar, and remaining 2 tablespoons water in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes.Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee

Using a 1-teaspoon measure, dollop cream cheese mixture evenly over cake batter. Using a wooden skewer or knife, thoroughly swirl the dollops into batter.Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee

Bake in the preheated oven until golden brown and a toothpick inserted in center of cake comes out clean, about 50 minutes. If cake is browning too quickly, loosely tent with aluminum foil after 35 minutes. Let cake cool on a wire rack for 30 minutes before serving. Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee

Meanwhile, gently stir together remaining 1 1/2 cups peaches and 2 tablespoons sugar in a medium bowl until well coated. Allow to sit at room temperature, uncovered, until liquid pools and peaches are shiny, 15 to 30 minutes. Set aside.Photographer: Robby Lozano / Food Styling: Amanda Stanfield / Prop Styling: Keoshia McGhee