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Peaches and Cream Cake


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup plus 2 tablespoons butter or margarine, 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 plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon ground cinnamon


  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 plus 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. Cool in pan on a wire rack.

Serves: 12

Posted by bettyboop50 at Recipe Goldmine May 10, 2001.

Source: America's Best Recipes 1998

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