Instructions
Preheat the oven to 350 degrees F and spray a 9×13 cake pan with baking spray.
In a large mixing bowl, combine the cake mix, canned peaches with the juice, eggs, and vegetable oil. Mix until well blended.
Pour the cake batter into the prepared cake pan and bake in the oven for 35 minutes. Remove from the oven and let the cake cool before adding the whipped topping.
Make the whipped topping. Add whipping cream, vanilla, and sugar into a medium-sized bowl and use a hand mixer (or electric mixer) to whip the cream for 2-3 minutes or until stiff peaks form.
Spread whipped cream on the cake and serve.
Notes
If desired, reserve a few of the peaches to slice and place on top of the cake as garnish. Or open up a second can for garnishing the cake.
We prefer using sliced peaches in juices for a lower calorie option. If preferred you can also use peaches in syrup.
Store cake in refrigerator for up to 5 days, or freeze in airtight container for up to 2 months.
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