Recipe for Peach Cream Breakfast Cake


    Peach Cream Breakfast Cake

    1 (29 ounce) can peach halves in heavy syrup, undrained
    8 ounces cream cheese, softened
    1/4 cup apricot or peach preserves
    2 tablespoons butter or margarine
    1 (9 ounce) box yellow cake mix
    2 tablespoons vegetable oil
    1 egg
    1 teaspoon ginger

    Preheat oven to 350 degrees F.

    Drain peaches, reserving 1/2 cup syrup. Place sliced peaches in an 8-inch square pan.

    Beat cheese, preserves and butter in a mixing bowl. Pour over peaches. Beat cake mix, reserved syrup, oil, egg and ginger. Pour over peaches. Bake 35 to 40 minutes.