Sunflower Cake

Directions

1. 1
   Heat oven to 350F.
2. 2
   Beat first 5 ingredients in large bowl with mixer until blended; pour into 2 greased and floured 9-inch round pans.
3. 3
   Bake 25 min.
4. 4
   or until toothpick inserted in centers comes out clean.
5. 5
   Cool cakes in pans 10 min; remove from pans to wire racks.
6. 6
   Cool completely.
7. 7
   Cut 1 peach into 12 thin slices, then cut each remaining peach into 8 wedges.
8. 8
   Stack cake layers on plate, filling layers with 2/3 cup COOL WHIP and thin peach slices.
9. 9
   Frost top and side of cake with remaining COOL WHIP.
10. 10
    Arrange peach wedges on top of cake to resemble sunflower petals, leaving 3-inch circle in center; fill center with blueberries.
11. 11
    Mix jam and remaining 1 tsp.
12. 12
    water; brush onto peach wedges.
13. 13
    Garnish with mint.