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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 teaspoon ginger
Heat 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 for 35 to 40 minutes.
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