First, cut the peaches into quarters and remove the skins. Slice the peaches into thin slices and place them in a bowl with the cinnamon and vanilla extract. Toss gently to coat the peaches.
Place a piece of parchment paper into the cake pans and layer the peach slices into the bottom.
Mix the wet ingredients together with the sugar and then gently fold in the dry ingredients. Pour half of the batter into each of the cake pans on top of the layer of peaches.
Bake the cakes in the oven until the edges turn a golden brown and begin to pull away from the edges of the pan.
Allow the cakes to cool down before flipping them upside down on a wire rack. Once you peel the parchment paper off the cake, you'll see a layer of juicy golden peaches.
Make the oat crumble. Mix together the ingredients in a small mixing bowl and then pour it onto a baking sheet with a sheet of parchment paper
Start by spreading a thick layer of cool whip on the center of the cake. Place the other cake layer gently on top, pressing down gently to secure the cake layer on top.