Peaches and Cream Crumb Cake

Adapted from bbonline.com
Cake:Prepare a white cake mix according to instructions, but remove from oven as soon as it is set—see instructions below.
Filling:3 oz cream cheese
14 oz sweetened condensed milk
1/3 cup lemon juice
1 tsp cinnamon
29 oz canned peaches, drained (or 3-4 fresh peaches, skinned and chopped)

Directions:

Beat cream cheese until fluffy. Add milk. Stir in lemon juice, cinnamon and peaches.

Crumb Topping:
2/3 cup flour
½ cup sugar
¼ tsp salt
¼ cup butter
1/3 cup brown sugar
1 tsp cinnamon

Mix flour, sugar and salt, cut in butter until crumbly. Add cinnamon and brown sugar.
Instructions:Prepare cake as directed, baking into 9×13 or two 9×9 pans. Bake at 350 for 20 minutes, or until set. Meanwhile, prepare filling and topping. As soon as cake is set, top with filling, then top with crumb mixture. Bake an additional 20 minutes, or until set. Serve warm.