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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


  1. Heat oven to 350 degrees F.
  2. Drain peaches, reserving 1/2 cup syrup. Place sliced peaches in an 8-inch square pan.
  3. Beat cheese, preserves and butter in a mixing bowl. Pour over peaches.
  4. Beat cake mix, reserved syrup, oil, egg and ginger. Pour over peaches.
  5. Bake for 35 to 40 minutes.

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