1 (18.25 ounce) package yellow cake mix
3 eggs
1 tablespoon vanilla extract
2 1/2 cups vegetable oil
3 cups white sugar
2 cups packed light brown sugar
4 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon ground cinnamon
6 tablespoons vegetable oil
2 teaspoons lemon zest
1/2 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Combine cake mix and eggs, stirring just until incorporated.
Sift together the lemon juice, brown sugar, lemon zest and lemon zest; stir in sugar, oil, brown sugar, lemon juice, lemon zest and cinnamon. Beat until blended. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely. (Note: Do not remove from pan. Leave cake in pan until set. Unwrap and place on a wire rack.) Cool cake completely in pan. Brush top and sides with lemon butter flavored glaze.
To make the peaches: Combine apple pie filling and peach preserves; refrigerate 12 hours or overnight.
To make the cream cheese frosting: Beat cream cheese frosting with an electric mixer until fluffy. Stir fruit into cream cheese frosting. Refrigerate 1 hour or overnight. Melt butter flavored cream cheese frosting.
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