Moist Peach Cake

2 c. sliced fresh peaches
1/4 c. sugar
1/4 c. orange juice
1 pkg. yellow cake mix (without pudding in mix)
1 pkg. instant coconut pudding mix
1 c. water
4 eggs
1/2 c. salad oil

Combine peaches, sugar and orange juice and set aside.
In large bowl combine the two pudding mixes. Stir in the water, eggs and salad oil. Beat with electric mixer for 2 minutes at medium speed. Drain peaches. Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan. Arrange peach slices over top and cover with remaining cake batter. Bake in 350 degrees oven until cake tests done (about 35 to 45 minutes). Let cool in pan for 15 minutes before removing to serving platter.
When cake has cooled, completely frost with Creamy Peach Icing.

Creamy Peach Icing:
1/2 c. sliced fresh peaches
1 Tbsp. sugar
1 Tbsp. orange juice
1 (3 oz.) pkg. cream cheese
1 Tbsp. butter
1 tsp. vanilla
2 c. confectioners sugar

Combine peaches, sugar and orange juice. Let stand and set aside. In bowl combine the cream cheese, butter, vanilla and confectioners sugar. Beat well. Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid. Spread over cooled peach cake.


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