In the bowl of a stand mixer, combine the cake mix with the eggs and oil.

Drain the canned peaches, reserving the juice, and set them aside.

Add enough water to the canned peaches juice to equal 1 ¼ cups of liquid.

Finally add the peach juice/water to the cake batter and combine completely.Place a piece of parchment paper on the counter and using the cake pans, trace around the parchment paper.

Add this parchment paper circle to the bottom of each cake pan.

Divide the cake batter evenly between both cake pans.Bake in a preheated 350°F oven for 28 to 33 minutes or until a toothpick inserted into the center of each cake comes out clean.

Did you know that you can also use a digital meat thermometer to see if the cake is baked completely? The cake should register anywhere from 205° to 210°F.

Remove the cakes from the oven and set on a cooling rack to cool while you prepare the pudding filling.

Prepare the pudding according to the directions on the back of the box, only use 1 ½ cups of milk. Do not use the full 2 cups of milk the directions call for or the pudding will be too runny.

Set aside for 5 to 10 minutes for the pudding to set.

Once the pudding has set, add the drained canned peaches and stir to combine.

Spread the pudding and peaches on top of the bottom layer of the cake.

Then place the top layer on top of the pudding and peaches gently pressing the two cake layers together.

Spread the cream cheese frosting on top of the cake.

Add fresh peach slices and fresh mint to decorate. You can add more peach slices if you want.

Refrigerate any leftovers.