Peaches and Cream Cheese Cake

Name: Peaches and Cream Cheese Cake
Yield: 8-10
Cuisine: American
Ingredients: 3/4 c all purpose flour; 1 tsp baking powder; 1- 3 oz. vanilla pudding - cook n serve not instant; 1 egg; 1/2 c milk; 3 Tbsp butter; 1 can(s) sliced peaches (16 oz. can); 8 oz cream cheese; 1/2 c sugar; 3 Tbsp reserved peach juice; 1 tsp vanilla

By Laura Yoder
@lkyoder34

This is a great "spur of the moment" dessert. The ingredients are staples in my pantry so are readily available in my kitchen. I also keep a brick of cream cheese in the freezer for last minute recipes.

Rating:

★★★★★ 2 votes5

Comments:

8 Comments

Serves:

8-10

Method:

Bake

Ingredients

3/4 c

all purpose flour
1 tsp

baking powder
1- 3 oz.

vanilla pudding - cook n serve not instant
1

egg
1/2 c

milk
3 Tbsp

butter
1 can(s)

sliced peaches (16 oz. can)
8 oz

cream cheese
1/2 c

sugar
3 Tbsp

reserved peach juice
1 tsp

vanilla
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How to Make Peaches and Cream Cheese Cake

Step-by-Step

Preheat oven to 350 degrees. Grease a 9" deep dish pie pan.
Drain peaches reserving juice.
In a medium size bowl, mix flour, baking powder, vanilla pudding (directly out of the box), egg, milk and melted butter. Mix for 2 minutes at medium speed. Pour into prepared pie pan.
Layer peaches over base.
Mix cream cheese, sugar, 3 T. peach juice and vanilla for 2 minutes at medium speed.
Spread cream cheese mixture over peaches to within 1 inch of edges.
Sprinkle top with mixture of cinnamon and sugar.
Bake for 35-40 minutes. Cool and serve.