Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the French vanilla cake mix according to the instructions on the box. Pour the batter into a greased 9x13 inch pan and bake for 25-30 minutes until a toothpick comes out clean. Allow to cool slightly.

Once the cake has cooled for about 10 minutes, remove it from the oven. Poke large holes all over the surface of the cake using the end of a wooden spoon.

While the cake is cooling, peel and slice the peaches. Blend into a chunky puree, keeping some pieces for texture. In a saucepan, combine puree, sugar, and lemon juice. Heat until it thickens, about 3-4 minutes, then remove from heat.

Pour the warm peach syrup slowly over the poked cake, ensuring an even distribution. Cover with plastic wrap and refrigerate for at least 2 hours.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix until combined. In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold whipped cream into cream cheese mixture.

After refrigerating, spread the cream cheese topping evenly over the cake. Refrigerate again for at least 4 hours, overnight is best.

Before serving, top each slice with fresh peach chunks for extra flavor.