Peaches and Cream Cake

Preheat oven to 350ºF.

Blend cake mix, pudding mix, milk, oil, and eggs. With an electric mixer, mix on medium speed for 2 minutes.

Grease and flour two 8-inch round cake pans. Pour batter in each pan and bake for 34-38 minutes. Insert a toothpick into the center and make sure it comes out clean. Cool completely before removing from pan.

While cake cools, beat heavy cream, vanilla extract and sugar on high speed until semi-stiff peaks form. Do not overbeat. Transfer to bowl and set in fridge.

To assemble the cake, spread some of the whipped cream on the first layer, then arrange half of the peaches in a single layer in a circular pattern. It actually doesn’t have to be perfect, no one will see this layer. Place the other cake on top and and repeat the same steps using the remaining whipped cream, spreading it on the sides as well. Top with the remaining peaches arranged nicely in a circular pattern.