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.