Preheat oven to 350°F and grease your Bundt pan well.
Sift cake mix into a small bowl to remove any lumps, add pudding mix and set aside.
In a large bowl, combine peach puree, milk, sour cream, butter and eggs
Stir in cake mix and pudding mix until smooth.
Dump into prepared pan and spread out evenly.
Place peach slices on top of the batter (fanning around in a circle) and gently press into the cake.
Bake for 40-50 minutes or until an inserted knife comes out clean.
Let cool in pan, then turn out.
For the Glaze:
Place cream cheese and butter in a microwave proof bowl and heat for 20 seconds. Add powdered sugar and 2 Tbsp. milk and whisk until smooth. Add more milk if the glaze is too thick.
10. Pour glaze over cooled cake and serve with fresh peaches.
