Peaches 'n Cream Cake

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 3 (1 1/3 ounce) envelopes whipped dessert topping mix
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg
• 2 peaches, sliced (about 2 cups or 8 oz.)
• 1 tablespoon packed light brown sugar
• 1 tablespoon rum
• 2 (3 ounce) packages cream cheese, softened
• 1/3 cup packed light brown sugar
• 1 teaspoon rum
• 1 (18 1/4 ounce) package yellow cake mix
• 2/3 cup buttermilk
• 1/2 cup butter, softened
• 3 eggs
• 3 tablespoons rum

Recipe

• 1 for frosting: at low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes. cover; refrigerate.
• 2 for cake and filling: preheat oven to 350 degrees. butter and flour two 9-inch round cake pans. combine peach slices, 1 t. sugar and 1 t. r um; let stand, stirring occasionally.
• 3 meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 t. rum until moistened, 4 minutes.
• 4 spread batter in pans. bake 25 minutes or until toothpick inserted in centers comes out clean. cool on racks 10 minutes. remove from pans; cool completely on racks.
• 5 meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined. fold in 1/3 cup reserved frosting; refrigerate.
• 6 assembly: place 1 cake layer on serving plate; spread with cream cheese mixture. top with peach slices, reserving several for garnish.
• 7 top with remaining cake layer; spread top and side of cake with remaining frosting.