Peach Cream Breakfast Cake

1 (29 ounce) can peach halves in heavy syrup, undrained
8 ounces cream cheese, softened
1/4 cup apricot or peach preserves
2 tablespoons butter or margarine
1 (9 ounce) box yellow cake mix
2 tablespoons vegetable oil
1 egg
1 teaspoon ginger

Preheat oven to 350 degrees F.

Drain peaches, reserving 1/2 cup syrup. Place sliced peaches in an 8-inch square pan.

Beat cheese, preserves and butter in a mixing bowl. Pour over peaches. Beat cake mix, reserved syrup, oil, egg and ginger. Pour over peaches. Bake 35 to 40 minutes.