Peaches and Cream Cake

Yield: 12 servings

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/4 cup + 2 tablespoons butter, softened
• 2 large eggs
• 2 (3.4 ounce) package vanilla pudding mix
• 2 (16 ounce) cans sliced peaches in syrup, undrained
• 16 ounces cream cheese, softened
• 1 cup + 2 tablespoons granulated sugar , divided
• 1 teaspoon ground cinnamon

Instructions

1. Heat oven to 350 degrees F.
2. Combine first 7 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Pour batter into a greased 13 x 9 x 2 inch pan.
3. Drain peaches, reserving 1/4 cup + 2 tablespoons syrup. Set reserved syrup aside.
4. Arrange peach slices over batter. Set aside.
5. Beat cream cheese at medium speed of an electric mixer until creamy, gradually add 1 cup sugar, beating well.
6. Add reserved syrup, 1 tablespoon at a time, beating until smooth.
7. Spoon cream cheese mixture over peaches.
8. Combine remaining 2 tablespoons sugar and cinnamon and sprinkle evenly over cream cheese mixture.
9. Bake for 45 minutes.
   
10. Cool in pan on a wire rack.

Attribution

Posted by bettyboop50 at Recipe Goldmine May 10, 2001.
Source: America's Best Recipes 1998