Peaches and Cream Punch Bowl Cake

Prepare the Cake: Bake the vanilla cake according to the package instructions in a 9×13 inch pan. Allow to cool completely.
Peach Mixture: In a bowl, toss the sliced peaches with 1/2 cup of sugar. Set aside for 20 minutes to allow the peaches to release their juices.
Whipped Cream: In another large bowl, beat the heavy whipping cream, the remaining 1/2 cup of sugar, and vanilla extract until stiff peaks form.
Creamy Mixture: In a separate bowl, whisk together the sweetened condensed milk, vanilla pudding mix, and milk until smooth. Gently fold in the whipped cream to keep the mixture light and fluffy.
Assemble the Cake: Cut the cooled cake into cubes. In a large punch bowl, create layers by placing half the cake cubes at the bottom, followed by half the creamy mixture, and then half the peaches. Repeat the layers.
Final Touch: Top with the thawed whipped topping. For an extra touch of elegance, garnish with a few peach slices or mint leaves.
Chill: Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
Additional Notes:
Prep Time: 30 minutes
Cooking Time: 30 minutes (for the cake)
Total Time: 5 hours (including refrigeration)
Servings: 12 servings
Calories: Approximately 450 kcal per serving