1 pkg. white cake mix
1 (16 oz.) sliced peaches
1/4 c. peach brandy
1/4 c. peach preserves
1 (4 oz.) container frozen whipped topping

Prepare cake mix, put into greased and floured 9x13 inch pan. Bake according to package directions. Drain peaches, reserving liquid. Add brandy to liquid.

While cake is still warm, prick top of cake with a long tined fork at 1/2 inch intervals. Slowly spoon brandy mixture over cake, allowing all of the liquid to be absorbed. Carefully spread preserves over top of cake.

Halve any large peach slices. Arrange peaches on top of cake. Cool cake. Place dollop of whipped topping on each serving. Store in refrigerator.