Peaches and Cream Cheese Cake
Photo: SheGotTheBeat (CC BY 2.0)
A deep pie-pan dessert with a vanilla-pudding cake batter topped with sliced peaches and a cream cheese layer, finished with cinnamon sugar.
Directions
- Preheat oven to 350 degrees. Grease bottom and sides of 9 inch or 10 inch deep pie pan.
- Combine first 7 ingredients in large mixing bowl, beat for 2 minutes at medium speed, pour into pie pan.
- Place can of well drained peaches or pineapple over batter.
- Combine cream cheese,sugar and 3 tbs reserved juice in a bowl. Beat at medium speed for 2 minutes. Spoon to within 1 inch of edge of batter.
- Combine sugar and cinnamon to sprinkle over cheese filling.
- Bake at 350 degrees for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.
- Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch or 10-inch deep pie pan.
- In a large mixing bowl, combine the first 7 ingredients (flour, baking powder, salt, dry vanilla pudding mix, margarine, egg, and milk). Beat for 2 minutes at medium speed, then pour into the pie pan.
- Place the well-drained peaches (or pineapple) over the batter.
- In a bowl, combine the cream cheese, 1/2 cup sugar, and 3 tablespoons reserved juice. Beat at medium speed for 2 minutes. Spoon to within 1 inch of the edge of the batter.
- Combine the 1 tablespoon sugar and cinnamon and sprinkle over the cheese filling.
- Bake at 350 degrees for 30 to 35 minutes, until the crust is golden brown. The filling will appear soft. Store in the refrigerator.
Goes well with
https://lizotte.cool/recipe/peaches-and-cream-cheese-cake.html