– Big Y nonstick cooking spray

1⁄4 cup heavy peach syrup, 

drained from canned peaches

6 ripe Lyman Orchards peaches, 

peeled, cut in half and pitted

1 box spice cake mix 

1 stick Big Y butter, melted 

4 Big Y large eggs 

2 tsp. Big Y pure vanilla extract, divided 

1 8-oz. pkg. Big Y reduced fat Neufchâtel cream cheese, softened

1 stick Big Y butter, softened

2 cups Big Y powdered sugar, sifted

1 cup sliced almonds, toasted

Preheat oven to 350˚F. 

Spray two 9-inch round cake pans with cooking spray and dust with flour; shake out excess flour. 

Place 4 peaches and ¼ cup peach syrup in a food processor and process until smooth. 

In a large bowl using an electric mixer on low speed, combine cake mix, peach puree, melted butter, eggs and 1 teaspoon vanilla; beat for 1 minute, scraping down sides of bowl if necessary. Increase mixer speed to medium and beat for 2 to 3 minutes more. 

Divide batter between prepared pans and bake for 30 to 35 minutes or until golden brown and spring back when lightly pressed with your finger. 

Remove pans from oven and cool on a wire rack for 10 minutes. When cool to the touch, run a knife around the edge of each cake and invert onto the wire rack. Let cool completely. 

In a large bowl using an electric mixer on medium speed, combine cream cheese and the stick of butter; beat until fluffy. Add powdered sugar and beat until smooth. Stir in remaining vanilla extract.

Cut the remaining peaches into thin slices. Place one cake layer on a serving platter and spread the top with frosting. Place the second layer on top and frost the top and sides with clean, smooth strokes. Lightly press toasted almonds onto the top and sides of the cake. Arrange the peach slices attractively on top right before serving.