Peaches 'N Cream Cake Recipe

Name: Peaches 'N Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 1 tsp. baking powder; 1 (3 oz.) pkg. vanilla pudding (not instant); 3 Tbsp. butter, softened; 1 egg; 1/2 c. milk; 1 (15 to 20 oz.) can peaches (reserve 3 Tbsp. juice); 1 (8 oz.) pkg. cream cheese; 1/2 c. plus 1 Tbsp. sugar; 1/2 tsp. cinnamon

Servings: persons

3/4 c. flour
1 tsp. baking powder
1 (3 oz.) pkg. vanilla pudding (not instant)
3 Tbsp. butter, softened
1 egg
1/2 c. milk
1 (15 to 20 oz.) can peaches (reserve 3 Tbsp. juice)
1 (8 oz.) pkg. cream cheese
1/2 c. plus 1 Tbsp. sugar
1/2 tsp. cinnamon

1
Combine the first 6 ingredients; mix 2 minutes.
2
Pour into 8-inch greased pie dish.
3
Drain peaches; save the liquid.
4
Arrange peaches over batter.
5
Combine the cream cheese, 1/2 cup sugar and 3 tablespoons peach juice.
6
Beat for 2 minutes; spread over peaches. Combine 1 tablespoon sugar and cinnamon and sprinkle over cream cheese mixture.
7
Bake at 350u00b0 for 30 to 35 minutes.
8
Yields 6 to 8 servings.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. flour, 1 tsp. baking powder, 1 (3 oz.) pkg. vanilla pudding (not instant), 3 Tbsp. butter, softened, and more.

Yes, Peaches 'N Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peaches 'N Cream Cake

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