| 1
pkg
|
dry cake mix-white, yellor or french vanilla |
| 1/3
c
|
butter, room temperature |
| 2
lg
|
eggs, divided |
| 29
oz
|
can light peach slices, drained |
| 8
oz
|
cream cheese, room temperature |
| 1/3
c
|
sugar |
| 1
tsp
|
pure vanilla extract |
1 Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.
2 In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
3 Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
4 Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
5 In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
6 Sprinkle with reserved crumbs; Bake 30 minutes.
7 Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.
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